Sweet Chili Roasted Chicken

We love our chicken.  However, it can get boring fixing it the same way every time.  No more!  This was delicious.  If you don't like a lot of spice, then reduce the amount of Wahoo! Chili Seasoning.

Ingredients:


1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.


2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil-lined and greased rimmed baking sheet.

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

Makes 6 servings.

Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Buffalo Blue Chili

We love eating chili and it is interesting to try the 
different flavors.  However, there are some things we won't do . . . in this case we did not use the green peppers (my husband does not like them) nor did we use fire-roasted tomatoes (we used the regular diced tomatoes) as my husband can't handle "heat".  We substituted ground turkey.  Oh, I used Onion Onion in lieu of the chopped onions.

Ingredients:

1 1/2 lbs lean ground beef
1 c Chopped onion
1 green bell pepper, chopped
1 tbsp Wahoo! Chili Seasoning
1 15 oz can pinto beans, drained only
1 14.5 oz can fire-roasted diced tomatoes, undrained
1 8 oz can tomato sauce
1 pkt Bold Buffalo Blue Cheese Dip mix
crumbled blue cheese, corn chips, optional

Instructions:

1.  In large saucepan or Dutch oven over medium-high heat, cook and crumble first 4 ingredients until beef is no longer pink, about 4-6 minutes; drain off liquid.

2.  Stir in beans, tomatoes, tomato sauce and Bold Buffalo Blue Cheese Dip Mix; bring to a simmer.  Reduce heat and simmer 10 minutes.

3.  Garnish with blue cheese and corn chips, if desired.

Makes 6 servings.  Server over Garlic Cilantro Rice.

Tip:  For a thicker chili, whisk 1 tablespoon cornstarch and 1 tablespoon water together.  Stir into chili until thickened.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Wahoo! Sloppy Joes

I prefer eating sloppy joes as an open-faced sandwich.  Of course, we use either ground turkey or wild game.  We skipped the green chiles. 

Ingredients:

1 1/2 lbs lean ground beef
1 1/2 tbsp Garlic Garlic Seasoning
1 15oz can Sloppy Joe sauce
1 15oz can pinto beans, drained only, optional
1/2-1 4oz can diced mild green chiles, optional
1 tbsp Wahoo! Chili Seasoning
8 hamburger bones
shredded Cheddar cheese, optional

Instructions:

1.  In large skillet over medium-high heat, cook and crumble beef and Garlic Garlic Seasoning until no longer pink; drain off liquid.

2.  Stir in next 4 ingredients.  Reduce heat and simmer 10 minutes.  Salt and pepper as desired.

3.  Serve in hamburger buns sprinkled with cheese, if desired.

Makes 6 servings.  serve with Corn & tomato Salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Combine step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Saucy Southwestern Chicken

I'm not always fond of having a "gravy" on my meat but this was delicious.  The recipe calls for thighs but we used chicken breasts.  I'm sure you can use beef steaks or patties.  I also used Onion Onion Seasoning instead of the real onions.

Ingredients:

1 1/2 lbs boneless skinless chicken thighs, seasoned with salt and pepper
1 green bell pepper, chopped
1 c chopped onion
1/2 c reduced sodium chicken broth
1 tbsp Wahoo! Chili Seasoning
1 pkt Creamy Crab Cheese Ball Mix
1 8oz pkg cream cheese, softened and cubed
2 tbsp cornstarch
2 tbsp water

Instructions:

1.  In a greased 3-quart or larger slow cooker, combine first 5 ingredients.  Cook on low 3-4 hours.

2.  Remove chicken from slow cooker; set aside.  Turn up to high.  Whisk Creamy Crab Cheese Ball mix and cream cheese into slow cooker until melted and creamy.

3.  In small bowl, whisk cornstarch and water together; whisk into sauce until thickened.  Serve sauce over chicken.

Makes 6 servings.  Serve with Garlic Cheddar Mashed Potatoes.

Make Ahead & Freeze:  Combine stop 1 ingredients in a gallon freezer bag.  Place bag and unopened packet Creamy Crab Cheese Ball Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Garlic Roasted Sweet Potatoes - Side Dish

YUM!  I normally fix sweet potatoes in the traditional brown sugar & butter sauce (not candied).  This changed that!  You can do this with almost any potato - maybe even other tuber vegetables.


Ingredients:

2 lbs fresh sweet potato yams, skin-on, cut into 1 1/2-inch cubes
2 Tbsp Roasted Garlic Infused Oil
1 Tbsp Garlic Garlic Seasoning
2 tsps Wahoo! Chili Seasoning

Instructions:

1.  Preheat oven to 425 degrees F.


2.  Combine all ingredients on a greased large rimmed baking sheet; salt and pepper as desired.  Toss to coat.

3.  Bake 20-25 minutes or until fork tender.

Makes 6 servings.

Make Ahead:   Combine step 2 in a gallon freezer bag up to 1 day ahead; refrigerate.  Continue with Step 1.

Did you know?  Sweet potato skins are edible, tasty and full of valuable nutrients.  So keep the skins on when roasting!

Sweet Chili Roasted Chicken

Our go to meat is chicken breasts.  Always looking for different ways to season it so there is variety.  This was very good!  We don't do the extra salt/pepper seasoning.  You can also do substitutions.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper
1/4 c Roasted Garlic Infused Oil
1/4 c honey
zest and juice of 1 lime
2 Tbsp Wahoo! Chili Seasoning
2 tsp Garlic Garlic Seasoning

Instructions:

1.  Place seasoned chicken in a gallon freezer bag.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Pour over chicken.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.

2.  Preheat oven to 400 degrees F.  Remove chicken from marinade; discard bag with marinade.  Place chicken on a foil lined and greased rimmed baking sheet. 

3.  Bake 15-17 minutes or until internal temperature reaches 165 degrees on an instant-read food thermometer.

Makes 6 servings.  Serve with Garlic Roasted Sweet Potatoes.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Chili Mac & Cheese Skillet

Trying to catch-up on blog posts.  This meal is from February.  We used ground elk instead of beef.  We also tend to use gluten-free pasta and almond milk.  You can make your own substitutions.  This was a fantastic meal.  We always freeze the leftovers for later meals.

Ingredients:

1 lb lean ground beef
1 Tbsp Garlic Garlic Seasoning
1 (15 oz) can tomato sauce
2 Tbsp Wahoo! Chili Seasoning
3 c uncooked elbow macaroni
2 1/2 c 2% milk, warmed
1 1/4 c hot water
2 c shredded Cheddar cheese

Instructions:

1.  In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning; salt and pepper as desired.  Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid.


2.  Add tomato sacue and Wahoo! Chili Seasoning; simmer 5 minutes.  Stir in macaroni, milk and water.  Cover and bring to a boil.  Reduce heat and simmer 11-13 minutes, stirring occasionally, or until noodles are tender.

3.  Remove from heat and stir in cheese.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with Romaine Salad with Roasted Garlic Vinaigrette.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Combine tomato sauce and Wahoo! Chili Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Wahoo! White Chili

Another soup for these cold, wet days . . . We love chili!  In this recipe, I left out the green chilies (we don't like those).  If you need the seasoning, just holler (I still have a couple on hand).

Ingredients:


1 1/4 lbs ground turkey
2 (4 oz) cans chopped green chilies
1/4 c Wahoo! Chili Seasoning
3 c reduced sodium chicken broth
2 (15 oz) cans Great Northern or cannellini beans, drained
1 c sour cream

Instructions:


1. In large saucepan or Dutch oven over medium heat, combine turkey, green chilies and Wahoo! Chili Seasoning.

2.  Cook and crumble until turkey is no longer pink, about 5-6 minutes.


3.  Add chicken broth and beans; simmer 30 minutes, stirring occasionally.  Stir in sour cream; simmer until heated through.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Wahoo! Slow Cooker Sausage & Potatoes - Fall/Winter 2016 Meal kits

This could become Jambalaya so easily by adding shrimp and carrots.  I really enjoyed eating it.  Mama Mia Marinara Sauce Mix can be used as a substitute for the Wahoo! Chili Seasoning.  My husband does not care for bell peppers so I just eliminated them but did fix green beans so we could have a vegetable.


Ingredients:

4 c hot water
1 pkg Perfectly Potato Cheddar Soup Mix
2 Tbsp Wahoo! Chili Seasoning
1 Tbsp Garlic Garlic Seasoning
4 medium red potatoes, sliced
1 (14 oz) pkg polska kielbasa sausages, sliced
1 c chopped green, red and/or yellow bell pepper, optional
2 c shredded Cheddar cheese

Instructions:

1.  In large bowl, combine first 4 ingredients.

2.  In a greased 4-quart or larger slow cooker, layer 1/4 potato slices; salt and pepper as desired.  Layer 1/4 sausage slices, 1/4 bell peppers,1/4 soup mixture and 1/3 c cheese.  Repeat layers ending with 1 cup cheese.

3.  If desired, sprinkle top layer of cheese with a dash of Wahoo! Chili Seasoning and Garlic Garlic Seasoning.  Cook on low 6-8 hours.  Remove stoneware from cooker, remove cover and let stand 15 minutes before serving.

Makes 6 servings.  Serve with green salad.

Make Ahead & Freeze:  Place step 1 ingredients except water in a quart freezer bag.  Place sausage and peppers in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.