Mexicali Frank and Bean Soup

Ingredients:

• 6 Ball Park® Franks, cut into 1/2-inch pieces
• 1 onion, chopped
• 1 can (15 ounces) black beans, drained
• 1 can (15.25 ounces) whole kernel corn, drained
• 1 jar (16 ounces) salsa
• 3 cups chicken broth
• 2 teaspoons chili powder
• Optional toppings: shredded cheddar cheese, crushed tortilla chips and sour cream

Directions

1. Combine all remaining ingredients except for optional toppings. Bring to a boil; cover and reduce heat to medium-low. Cook for 15 minutes, stirring occasionally.
2. Top each serving with shredded cheese, crushed tortilla chips and sour cream, if desired.

Lemon Baked Chicken

TOTAL TIME

1hr

PREP 15 MINS

COOK 45 MINS

INGREDIENTSNutrition

SERVINGS 4-6UNITS US

• 1 1⁄2lbs chicken breasts, with bone
• flour, seasoned
• 2tablespoons margarine or 2 tablespoons butter
• 3teaspoons soya sauce
• 1⁄2cup lemon juice
• 2teaspoons lemon zest
• 1garlic clove, crushed
• 1tablespoon oil

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Tyson Any'tizers (25.5 oz.), Chicken Breast Fillets, Diced or Strips (22 - 25 oz.) or Chicken Fries (28.05 oz.)

Family Fare |  6.97 with yes Rewards

Expires 8/2/2015

Spartan Soft Margarine or Who Needs Butter!

Family Fare | 2/ 3.0 with yes Rewards

16 oz.

Expires 8/2/2015

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DIRECTIONS

1. To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.
2. Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.
3. Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.
4. Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.

Delicious and tangy chicken pieces--easy to prepare and a hit with everything from a dinner party to picnics.

INGREDIENTSNutrition

SERVINGS 4-6UNITS US

• 1 1⁄2lbs chicken breasts, with bone
• flour, seasoned
• 2tablespoons margarine or 2 tablespoons butter
• 3teaspoons soya sauce
• 1⁄2cup lemon juice
• 2teaspoons lemon zest
• 1garlic clove, crushed
• 1tablespoon

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DIRECTIONS

1. To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.
2. Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.
3. Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.
4. Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.

Pulled Pork

 Delicious as it Looks

TOTAL TIME

18hrs 30mins

PREP 30 MINS

COOK 18 HRS

INGREDIENTSNutrition

SERVINGS 10UNITS US

• 4lbs pork roast (shoulder or butt)
• 2large onions
• 1cup ginger ale
• 1(18 ounce) bottlefavoritebarbecue sauce (I like Sweet Baby Ray's)
• barbecue sauce, for serving (optional)

DIRECTIONS

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
9. Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick 

INGREDIENTSNutrition

SERVINGS 10UNITS US

• 4lbs pork roast (shoulder or butt)
• 2large onions
• 1cup ginger ale
• 1(18 ounce) bottlefavoritebarbecue sauce (I like Sweet Baby Ray's)
• barbecue sauce, for serving (optional)

DIRECTIONS

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
9. Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.