Super Yummy Garlic Chicken Pasta

16 oz Farfalle pasta
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.

Thai Beef

Source: Everyday Foods magazine

Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving

Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast ion skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine, Serve beef over coconut rice with lime wedges.

Meat loaf

Sandy’s Meatloaf

1 cup tomato juice (can substitute tomato sauce with water)
¾ cup instant Quaker oats
1 egg
¼ cup chopped onion (if small use entire onion
½ tsp salt
¼ tsp pepper
1 ½ lbs ground beef
Green, yellow or red peppers for stuffing

Combine ingredients. Bake for 1 hr at 350 degrees. If stuffing in peppers wrap peppers in foil then line in cake pan.

Chicken Shish Kabobs

Shish kabobs Ina Garten
By Adrienne Poulsen
Marinade for chicken:
4 lemons
¾ cup olive oil
2 tsp salt
1 tsp pepper
½ T dried thyme (roll in hands to break apart)
Whisk together above ingredients, marinate chicken for 6 hrs.

For the Shiskabobs:
Place skewers in water to soak.
Assemble kabobs:
Mushrooms
Peppers- yellow/red
Purple onion
Zucchini, yellow squash
Chicken
Place on grill, cook, enjoy!!