These little sliders are super easy to make and absolutely fantastic! You can use rotisserie chicken for these or simply cook your own chicken. I used one whole chicken breast which I boiled and shredded for this. Depending on the size of your bread and the quantity you add to it you can get up to 10 sliders from this. I also used my homemade bbq sauce with apple juice for these. You can use your favorite store-bought kind if you prefer. This is what you need for these:

8 sliders

1 whole cooked – skinless, boneless chicken breast – about 1.5 pounds
1 chipotle pepper in adobo – chopped
1 cup bbq sauce + more for prepping sandwiches
1/8th cup water
8 small slices cheese of choice
8 small burger buns
8 tomato slices
8 small lettuce leaves
1 TBS olive oil

Heat oven to 350 degrees.

Add the oil to a large skillet. Heat it and add the chicken. Add the chipotle and bbq sauce. Mix well. Add the water and cook – on very low heat – for about 15 minutes.

Cut the buns in half and place on a baking sheet. Spoon chicken on the bottom part of the roll. Top with the cheese and place in oven. Leave it in oven for about 5 to 6 minutes – until cheese is melted.

Remove from oven and add some more bbq sauce on top bun. Top the chicken with a tomato slice and lettuce leaf. Cover with remaining bun and serve. Enjoy!

1/8th of bbq chicken – no bread or condiments – CALORIES 133.90; FAT 1.15 grs (sat 0.10; mono 0.15; poly 0.07); PROTEIN 23.39 grs ; FIBER 0.00 grs; CARBS 6.58 grs; CHOLESTEROL 60.00 mg; IRON 0.81 mg; SODIUM 248.47 mg; CALCIUM 1.19 mg

Print the BBQ Chipotle Chicken Sliders Recipe Here

Chicken wings are the ultimate appetizer! You will find a few different recipes for these on this site. These particular ones are first beer brined, then rubbed in spices and deep fried. They are very, very good! You can use store bought blue cheese dressing for this. However, home made dressing makes a great difference. Here is what you are going to need for these:

2 pounds chicken wings
1 – 12 oz. bottle beer
1 TBS brown sugar
1 TBS coarse salt
½ TBS paprika
½ TBS garlic powder
½ TBS onion powder
½ tsp. black pepper
4 TBS butter
¼ cup red hot sauce
Oil for frying

• Cut the end tips of the wings and save them for chicken stock. Separate the drumette from the flat part of the wing. Rinse and place in a bowl.
• In a separate bowl, whisk together the beer, salt and brown sugar. Pour over the wings and brine for about 30 minutes.
• Mix the paprika, garlic power, onion powder and black pepper.
• Drain the wings and pat dry thoroughly with paper towels.
• Add the paprika mix and toss to coat evenly. Set aside.
• Melt the butter in a small pan. Add the hot sauce. Bring to a simmer, turn off heat and set aside.
• Heat a large skillet with about 3 inches of oil. Heat until 375 degrees. Add the chicken drumettes and fry until browned and cooked through – about 13 minutes. Remove from oil and drain on paper towels. Fry the rest of the chicken.
• Heat the butter sauce. Place the wings into a bowl. Add the sauce and toss to coat well.
• Serve immediately with celery and blue cheese dressing. Enjoy!

Print the Buffalo Wings Recipe Here

We have many recipes for chili on this site. This one is more of the ‘original’ chili if you want. It consists mainly of meat – has very little beans – and has quite a bit of sauce. It is spicy enough to leave a bite but not too much so as to make you sweat! Serve it with shredded Cheddar cheese, corn bread and sour cream on the side if you wish. This is what you are going to need for this:

1 pound ground beef
1 pound ground pork
1 large onion – chopped
¾ cup chopped bell pepper
2 TBS minced garlic
2 large green chilies – seeded and chopped
28 oz. chopped tomatoes
1 TBS tomato paste
2 TBS + 1 tsp. chili powder
3 cups chicken stock
2 – 8 oz. cans kidney beans – drained
Salt & Pepper/ Oil

• Heat a large skillet with some oil. Add the meats and brown. Drain the excess fat and set aside.
• Wipe skillet and add a little more oil. Add the onion, bell pepper, garlic and chilies. Cook for about 5 minutes until vegetables are softened and translucent. Add the tomatoes, tomato paste and 2 TBS chili powder. Mix well. Add 2 cups chicken stock and stir well. Cover skillet with aluminum foil and simmer for 1 hour – stirring occasionally.
• Add the beans to the meat and the remaining chicken stock and 1 tsp. chili powder. Mix well. Cover and simmer for another 30 minutes.
• Serve as is or with shredded cheese, corn bread or sour cream on the side.
• Enjoy!

Print the Super Bowl Chili Recipe Here

Other chili recipes:
Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Butternut Corn Black Bean Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne

This soup is absolutely delicious and healthy. It is virtually fat-free and is loaded in nutrients. Here is what you need for this:

Serves eight
3 cups raw lentils – thoroughly rinsed
1 tsp. salt
8 cups water
2 TBS olive oil
1 small white onion – coarsely chopped
½ a bell pepper – chopped
2 celery stalks – chopped
2 garlic cloves – minced
1 chili pepper – membrane and seeds removed – chopped (optional)
2 carrots – peeled and diced
½ TBS dry oregano
1 tsp. paprika
1 tsp. cumin
3 small tomatoes – peeled and chopped
½ TBS honey
1 TBS Balsamic vinegar
1 TBS lemon juice
Salt & Pepper

Place the lentils, salt and water in a large pot and simmer for about 1 ½ hours. Add more water if necessary.

Heat the oil in a skillet. Add the onion, bell pepper, celery, garlic, chili pepper and carrots. Sauté for about 5 to 6 minutes until vegetables are softened. Add the vegetables to the lentils. Add the oregano, cumin and paprika. Season with salt and pepper. Simmer for another 45 minutes.

Add the tomatoes, honey, vinegar and lemon juice. Mix well. Simmer for an extra 30 minutes. Serve and enjoy with crusty bread. You can garnish with chopped parsley and chopped green scallions.

CALORIES 246.75; FAT 0.9 grs (sat 0.13; mono 0.13; poly 0.38); PROTEIN 15.92 grs ; FIBER 8.06 grs; CARBS 44.79 grs; CHOLESTEROL 0.00 mg; IRON 4.96 mg; SODIUM 604.69 mg; CALCIUM 64.67 mg

Print the Lentil Soup Recipe Here

This soup combines the silky flavors of pears with butternut squash. It is fantastic as an appetizer before a large meal or to comfort you on any cold day. Here is what you need for this:

I large butternut squash, peeled and diced
2 Bartlett pears, peeled, cored and quartered
1 leek, white and light green parts, chopped – wash very well
1 teaspoon grated ginger
1 teaspoon white pepper
½ teaspoon ground sage
½ teaspoon thyme
6 cups water
1 cup half & half
Butter
Salt

• Melt some butter in a large, heavy pot. Add the squash, leeks and pears.
• Sauté your vegetables and fruit for 15 to 20 minutes, until starting to brown. Stir occasionally.
• Add the ginger and mix well. Cook for about 1 minute until you can smell the ginger.
• Add the sage and thyme. Mix well.
• Add the water and bring to a boil. Reduce heat and simmer for 20 minutes until squash is soft.
• If you have a hand held blender, go ahead and blend your soup. If you do not have a hand held device, cool the soup a bit and blend it in batches – be careful not to fill the glass too much as you might have little, messy explosions if the soup is still warm.
• Add the half and half and mix well. Season with salt and pepper and heat through. Do not boil the cream!
• Serve and enjoy!

Print the Cream of Butternut Squash Recipe Here

Here is a nice variation from your typical chili. The butternut and corn will counter the heat and make an interesting dish. Go ahead and adjust the spices according to your resistance to spicy heat!

You will need:
1 pound ground beef
1 small or 1/2 large butternut squash, peeled and chopped
1 cup thawed corn kernels
1 large yellow onion, chopped
6 garlic cloves, minced
1/2 green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
2 TBS. chili powder
1 tsp. cayenne pepper
1 tsp. chipotle pepper
1 TBS ground cumin
8 oz. chicken broth
1 -14.5 oz. can diced tomatoes
2 – 14.5 cans black beans
Sour cream, finely chopped red onion, cilantro and corn chips for garnish

Heat a large pot and add the beef. Season generously with salt and pepper. Brown, stirring often. Drain excess fat and set aside.

Wipe the pot and add some olive oil. Add the onion and cook for 8 to 10 minutes until soft and translucent. Add the garlic and cook, stirring, for 1 minutes. Add the squash, bell peppers and jalapenos. Mix well and cook for 4 to 5 minutes. Add the dry spices and mix well. Cook for another minute, until fragrant. Add the chicken broth, tomatoes with their juice and the beans with their liquid. Return the beef to the pot and mix well. Season with salt and pepper. Bring to a boil, cover pot and reduce heat. Simmer for 30 minutes. Add the corn and bring back to a simmer. Cook for an extra 30 minutes.

Ladle chili into deep bowls and garnish with sour cream, finely chopped red onion and cilantro. Serve with corn chips or corn bread. Enjoy!

Print the Butternut, Corn & Black Bean Recipe Here

Other chili recipes:

Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Super Bowl Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne

Here’s a smooth, silky cream that can be made as a week day meal or as an appetizer when entertaining. It is smooth, silky, elegant and delicious! However you decide to use it, I promise you will love it! Here is what you are going to need for this beautiful soup:

3 leeks – white and light green parts sliced
6 small red potatoes – peeled and chopped
6 cups chicken or vegetable broth – or water
½ tsp. sugar
½ tsp. nutmeg
½ cup heavy cream
Salt & Pepper
2 TBS Butter
Parsley and chives – chopped

• Wash the leeks very well – rinsing them off 4 or 5 times until all the dirt is removed.
• Melt butter in a pot and add leeks. Cook for about 5 minutes until leeks are softened.
• Add the sugar to the leeks and mix well.
• Add the potatoes and the liquid. Season with salt and pepper. Bring pot to a boil, cover and reduce heat. Simmer for about 20 minutes – until potatoes are cooked through.
• Cool soup a little and blend into a smooth cream.
• Return to pot and add nutmeg and cream. Mix well.
• Heat through and serve.
• Garnish with chopped parsley and chive.
• Enjoy!

Print the Potato Leek Soup Recipe Here

Here’s a wonderful, delicious recipe for the much loved Shepard’s pie! It is loaded with veggies and is just plain good. Here is what you are going to need for this:

8 medium Russet potatoes
1 lb. ground beef
1 medium yellow onion, finely chopped
3 large garlic cloves, minced
3 medium carrots, peeled and sliced
3 celery stalks
1 teaspoon dried thyme
3 tablespoons tomato paste
2 cups chicken stock
2 tablespoons butter, sliced
½ cup milk

1. Peel and quarter the potatoes. Place in a pot, cover with water, salt and cook until potatoes are tender.
2. Preheat the oven to 350 degrees.
3. Heat a pan with olive oil. Add the beef. Season with salt and pepper and brown. Drain the excess grease.
4. Clean pan with a paper towel. Add more olive oil and heat. Add the onion, garlic and thyme. Cook for three minutes, stirring often. Add the carrots and celery and mix well. Add tomato paste and ½ cup stock. Mix well and cook for 6 to 7 minutes.
5. Add the beef and mix well. Add the rest of the stock and simmer for 20 minutes.
6. While the beef and veggies cook, place the potatoes in a bowl with some of the liquid it cooked in. Add the butter and the milk. Using a hand held mixer and mix, slowly for 2 to 3 minutes until potatoes are mashed and creamy.
7. Place a thin layer of mashed potatoes in a baking dish. Add the beef and vegetable mixture on top. Top with extra mashed potatoes.
8. Place in the oven and bake for 20 to 25 minutes until beef is bubbling and potatoes are dry on top.
9. Serve and enjoy!

Print the Frugal Shepard’s Pie Recipe Here!

This recipe yielded enough meatballs for 2 meals. I made this soup and will use the rest for meatball and marinara sauce subs. This soup is quite easy to make and is delicious. Although it’s name suggests it, this soup is not Italian. It is an American creation that is quite popular. Here is what you need to do for this great soup:

FOR THE MEATBALLS:
½ pound ground beef or ground chicken
½ pound Italian sausage or chicken sausage
1/3 cup bread crumbs
3 garlic cloves – minced
1 egg – lightly beaten
2 TBS heavy cream
3 TBS finely chopped parsley
½ cup shredded Parmesan cheese
2 TBS grated yellow onion
2 tsp. coarse salt
2 tsp. black pepper

Place all the ingredients in a bowl. Mix well and make meat balls – about 1 inch in size. Place meatballs on a lined baking sheet. You should get at least 48. Calculate 6 meatballs per person and bake them. Freeze the rest for future use.
Heat an oven at 350 degrees. Place the meatballs into the oven and bake for about 30 minutes – until meatballs are cooked through and browned.
FOR THE SOUP:
2 TBS olive oil
1 small yellow onion – finely chopped
2 celery stalks – chopped
1 large carrot – diced
6 cups chicken broth
½ cup dry white wine
¾ cups small pasta – any kind will do as long as it is tiny (orzo, pearls, shells, etc)
1 cup torn spinach leaves

Add the olive oil to a large pot. Heat. Add the onion, celery and carrots. Sauté for about five minutes, stirring occasionally, until vegetables are softened.

Add the chicken stock and white wine. If you do not like cooking with wine go ahead and skip it. Bring the soup to a boil and simmer for about 5 minutes.

Add the pasta and cook for about 6 to 7 minutes. You want the pasta to be al-dente. When the pasta is cooked, add about 24 of the cooked meatballs. Add black pepper and stir.

Add the spinach leaves. All you want is for them to wilt. Serve and enjoy with some crusty bread.

Print the Italian Wedding Soup Recipe Here

This sauce is absolutely wonderful. The amazing combination of spices, nuts and chilies makes this a deep and bold sauce. It takes a lot of work but it is well worth it! Here is what you need to do for this:

Makes 6 cups

6 ancho chili pods
6 guajillo chili pods
6 arbol chili pods
½ cup raisins
8 garlic cloves
1 medium white onion – peeled and quartered
3 medium plum tomato
3 to 4 medium tomatillo
1 inch piece cinnamon stick
1/8th tsp. anise seeds
1/8th tsp. coriander seeds
1 TBS sesame seeds
4 cloves
1 tsp. dried oregano
½ tsp. dried thyme
1 TBS vegetable shortening or lard
½ cup raw almonds
½ cup walnuts
¼ cup raw peanuts
1 corn tortilla
½ cup soaking liquid
2 cups chicken stock
5.5 oz. Mexican drinking chocolate (1 round tablet) or 2 oz. bittersweet chocolate

Remove the seeds and stem from the dry chili pods. Place them in a dry skillet and toast them until starting to blister. Place in a bowl. Add the raisins to the skillet and cook for a few minutes until puffed. Add to the chilies. Cover with boiling water and weigh down with a plate. Allow soaking for about 30 minutes.

While the pods are soaking, add the garlic and onion to the skillet. Cook until charred on all sides. Set aside. When garlic is cool enough, peel it. Add the tomatoes to the skillet. Repeat the process.

Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes – until fragrant – stirring constantly. Place in a mortar or coffee-grinder with the cloves and turn into a powder.

Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.
Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients – except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well.

Place the sauce in a large pot – it will spatter so be careful – and bring to a simmer. Simmer for 20 minutes. Add the chocolate and stir until melted. Simmer for another 15 to 20 minutes. Season with salt and pepper.

You can keep this sauce for up to 6 months in the freezer.

Print the Mole Sauce Recipe Here