Asian Carrot and Mushroom Noodle Soup

1 tsp vegetable oil

2 cloves garlic, minced

1 TBSP minced gingerroot

3 green onions, chopped

1/8 tsp. red pepper flakes

1 cup thickly sliced mushrooms

3/4 cup thinly sliced carrots

2 cups each chicken stock and water

1 TBSP lime or lemon juice

2 tsp each fish sauce, soy sauce, and sesame oil

2 oz. egg noodles (approx. 3/4 cup)

6 oz. boneless skinless chicken breast cut in thin strips

3/4 cup trimmed halved snow peas

3 TBSP chopped fresh coriander (cilantro)

1. In saucepan, heat oil over med. heat: cook garlic, ginger, onions and red pepper flakes, stirring briefly.

2. Add mushrooms, carrots: cook, stirring for a few minutes until moisture is evaporated.

3. Add stock, water, lime juice, fish sauce, soy sauce, and sesame oil; bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

4. Stir in noodles and chicken; bring to boil. Reduce heat and simmer for 5minutes. Add snow peas; cook for 2 minutes. Stir in coriander.

Makes 5 servings about 1 cup each.

Broccoli Carrot Stir Fry

1 TBSP vegetable oil

1 TBSP minced gingerroot

2 tsp minced garlic

1/4 tsp red pepper flakes

2 TBSP soy sauce

2 TBSP chicken stock

2 tsp granulated sugar

8 small carrots, diagonally sliced (2 cups)

4 cups shredded cabbage cut in 1-inch long strips

2 cups broccoli florets

2 tsp sesame oil

1. In a wok or skillet, heat oil over high heat. Stir fry ginger, garlic and red pepper flakes for a few seconds until fragrant. Add 1/3 cup water, soy sauce, chicken stock, and sugar. Bring to a boil.

2. Add carrots; cover and simmer for 2 minutes. Add cabbage and broccoli; over and simmer for 2 minutes; uncover and cook, stirring until vegetables are tender-crisp, about 5 minutes. Stir in sesame oil and salt and pepper to taste.

Makes 4 servings

I usually double the sauce and then serve this over rice!

Asian Lettuce Wraps

6 Boston Bibb or butter lettuce leaves. (Romaine works, as does regular lettuce)

1 lb. lean ground beef, or chicken, or turkey

1 TBSP cooking oil

1 large onion, chopped

2 cloves garlic, minced

1TBSP soy sauce

1/4 cup hoisin sauce

2 teaspoons minced pickled ginger

1 TBSP rice vinegar

Asian Chile pepper sauce- optional- just adds some kick to it.

1 (8-ounce) can water chestnuts drained and finely chopped.

1 bunch green onions, chopped

2 tsp. sesame oil

1. Rinse lettuce leaves and pat dry, being careful not to tear them. Set aside.

2. In a medium skillet over high heat, brown the ground beef in 1 TBSP of oil, stirring often and reducing the heat to medium. If necessary, drain and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and Chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions and sesame oil, and continue cooking until the onions begin to wilt. About 2 minutes. Add the sauce to the meat and mix.

3. Arrange lettuce leaves around the outer edges of a large serving platter, and pile meat mixture in the middle. To serve, spoon a portion of the meat mixture onto a lettuce leave and wrap it up to eat like a burrito. Enjoy.

I also like to make this meal by doubling all the sauce ingredients and cooking about 4 ounces of thin egg noodles in water, draining them and mixing them into the meat mixture. It's a little bit of filler so that it becomes more of a meal than an appetizer. Serve these with wontons.

Wontons

1 lb. ground beef or turkey or chicken.

1 package won ton wrappers

2 small eggs

1 TBSP. soy sauce

3 green onions sliced

Water chestnuts, minced- half a can

Asian red Chile paste

Salt and pepper

1. Mix all ingredients together except for won ton wrappers.

2. Separate wrappers and place one tsp. of meat mixture in corner of wonton. Using your finger, dip it into a cup of water and run your finger across each wonton wrapper from corner to corner. Start rolling wonton from the corner with the meat and roll almost all the way to the other side. It should look like a tube. Using your wet finger again rub water across the length of the wonton, fold it in half and pinch the two ends together.

3. Deep fry until light golden brown, and floating at the top of the oil. Remove from oil to a paper towel to remove any excess oil, and serve warm with any of your favorite dipping sauces. My family's favorite is plum sauce.

Curry Cajun Spiced Chicken

1/3 cup honey

3 TBSP water

3 TBSP prepared mustard

2 TBSP Margarine or Butter, melted

2-3 tsp. Cajun seasoning

2-3 tsp. curry powder

1 tsp. lemon juice

1 clove garlic, minced

6 skinless, boneless chicken breasts

Hot cooked rice

1. In a bowl combine honey, water, mustard, melted margarine, Cajun seasoning, curry powder, lemon juice, and garlic; mix well.

2. Add chicken breast halves, turning to coat, and arrange in a single layer of a baking dish.

3. Pour all remaining sauce on top, and bake uncovered at 350 degrees F for about 30 minutes or till chicken is no longer pink.

4. Serve chicken and pan drippings with hot cooked rice.

Italian style chicken Legs

6 or 7 chicken legs

Italian salad dressing

1/2 cup water

feta cheese

1. Arrange chicken legs in baking dish.

2. Pour Italian dressing over chicken just to coat

3. Add water to baking dish

4. Spread feta cheese over chicken legs

Bake at 350 degrees F for 35 minutes or until juices run clear.

Serve over hot rice, with pan drippings.

Sloppy Joes

2 lbs. ground beef

2 med. onions, chopped

2 cloves garlic, minced

2 cups ketchup

1 cup barbecue sauce

1/4 cup packed brown sugar

1/4 cup cider vinegar

2 TBSP prepared mustard

1 tsp Italian seasoning

1 tsp onion powder

1/2 tsp pepper

Hamburger buns split

1. In a large skillet, cook beef, onions, and garlic over med. heat until the meat is no longer pink. Drain. Stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder, and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

2. Serve about 1/2 cup meat mixture on each bun. Or cool, and freeze for up to 3 months.

Taco Soup

1 lb. ground beef

1 onion chopped

1 -28 oz. can diced tomatoes with juices

2 -14 oz. cans kidney beans with juices

1 12 oz. can corn with juices or around 1 cup of frozen corn

1 can tomato soup

1 pkg. taco seasoning

1-2 cups water

Salt, pepper

Serve with sour cream, shredded cheddar cheese, and tortilla chips

1. Brown ground beef and onions drain. Add remaining ingredients to Crockpot or just to stove. Cook on low 5-6 hours in Crockpot or for 20 minutes on stove. Serve with toppings. We add tortilla chips all squished up and throw them in like croutons.

Pasta with Bolognese Sauce

Sauce
cooking spray
1 medium yellow onion, diced
1 stalk celery, diced
2 medium carrots, diced
1 lb lean ground turkey breast
1 cup skim milk
1 28-oz can no-salt-added crushed tomatoes
1 6-oz can tomato paste
1tsp dried Italian seasoning
21 tbsp fresh basil, minced
salt and pepper to taste

Heat medium saucepot over medium heat. Let heat for 1 min, them mist with cooking spray. Add onion, celery, carrots and sate for 3-4 minutes. Add turkey and stir, breaking up the meat into small pieces about 5 minutes.
Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened.
Pour in tomatoes, tomato paste, and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil, Season with salt and pepper and cook for another 5 minutes.
To serve: 1 cup of cooked pasta and top with desired amount of sauce.

Chinese Sausages with Mushrooms
1/2 onion
Butter sausage
Mushrooms (small container about 200g.)
1 Tbsp Oyster Sauce
3 Chinese sausages
Pepper to taste

Cut onions in slices or just chopped. Cut sausages diagonally into thin slices and cut mushrooms into slices too.
Put some butter into frying pan on medium heat. Sautée onions about 5 minutes, Add sausages stir for 2 minutes. Add mushrooms and stir for a few minutes. Pour oyster sauce stir and cover, after several minutes add the pepper, ready to serve on rice.
Mighty Meatballs

Ok so you can make your own style of meatballs and just put this sauce over top as it is great!

Meatball
1 1/2 pounds of beef
1/2 cups oatmeal
1-2 eggs
1 small onion chopped
1 garlic clove minced
salt, pepper
Ketchup
any veggie puree you like (if you want to sneak some veggies in)
1 onion soup mix

Sauce
1 cup ketchup
1/2 cup brown sugar
1 tsp. liquid smoke
1 garlic glove minced

Combine thoroughly and form into walnut sized meat balls. place on a baking sheet, bake @350F for 25 minutes.
Add sauce on top of meat balls and cook for 10-15 minutes longer. Serve on rice and enjoy!
Kielbasa with Brussel Sprouts
1TBsp. oil
1 package kielbasa sausage sliced into 1/2 inch pieces
1 onion, chopped
14 ounces of Brussels' sprouts cut in half
salt and pepper to taste

Heat oil in skillet over medium heat. Add the sausage and onion. Cook and stir until onion is translucent, 8-10 minutes. Add the brussels sprouts and cook 10 minutes. More, season with salt and pepper to take.

Italian Wedding soup

4 slices of whole wheat bread, cubed (I used dried bread crumbs)
1/32 lb lean ground chicken breast
1 medium carrot, grated
3/4 medium yellow/white onion, cut tiny
1 cup of whole wheat bread crumbs
1 garlic clove, minced
1 tbsp fresh basil or dried basil soaked in some water
1/4 tsp. dried oregano
4 egg whites
6 cups low sodium chicken broth
10oz. fresh or frozen spinach (if using fresh chop finely)
salt and pepper to taste
2 tbsp low-fat Parmesan cheese, grated

In a bowl mix chicken, carrot, onion, bread crumbs, garlic, basil, oregano and 1 egg white, if too wet add more bread crumbs. Form into walnut sized meat balls, set aside.

In a stock pot, add broth and bring to a boil. Drop meat balls in a few at a time. Simmer and cook until meat balls are cooked 5 minutes or more. Add spinach and reduce heat to medium-low, Season with salt and pepper.
In medium bowl, whisk remaining egg whites and Parmesan.
Pour egg white mixture directly into stock pot and cook until eggs are cooked. Remove from heat.
To serve: place 1/2 cup of croutons in the bottom of a bowl and pour 1 cup soup over top. Enjoy! Serves 8
*I did find that there didn't seem to be enough soup, too many meat balls. I would suggest doubling the broth part of this recipe to make it soupier, Very healthy for you.

Hawaiian Haystacks

Cook enough rice for Haystacks & Stir Fry tomorrow. We like to use sticky rice. Refrigerate the rice for Stir Fry.

Sauce:
3 cans of cream of mushroom soup
1.5 cups of sour cream
1 cup of grated cheese (we use cheddar)
Chicken chunks (optional)

Mix ingredients in pot and heat until cheese is melted.

Pour sauce over cooked rice and top with anything you'd like.
Here's some ideas:
almond slivers
shredded cheese
chopped bell peppers
pineapple chunks
olives
chinese noodles
raisins
the possibilities are endless!
Shepherd's Pie

Mix 1 lb. of cooked ground beef from yesterday with 1 can of condensed tomato soup and 1 can of drained green beans.
Layer ground beef mixture along bottom of small casserole pan (or double recipe and put in a 9 by 13 pan). Cover with a layer of cheese (we just use Kraft American Cheese Singles, how white trash right?).
Cover with mashed potatoes (we use Idahoan dried potatoes, prepared as per instructions on their box) (we make about 6-8 cups of mashed potatoes but it just depends on how thick you want this layer to be).

Cook at 350 for 30 minutes.

Turkey and Spinach Stuffed Shells
1 lb. ground stuffed turkey

¼ cup chopped onion

Garlic (I just used powder but you could use fresh)

1 10-oz. pkg. frozen spinach, thawed and drained

1 8-oz. pkg. cream cheese, softened

1 cup shredded mozzarella cheese

2 cups grated parmesan cheese (1 cup for the mix and 1 to put on top at the end)

1 cup red bell peppers, chopped

½ tsp. salt and pepper

1 pkg. large pasta shells (cooked and drained)

1 large bottle of spaghetti sauce

350 degrees in 9 x 13 greased pan.

Brown turkey in pan with garlic and onion and a teaspoon of olive oil, mix with drained spinach, cream cheese, mozzarella cheese, 1 cup of Parmesan cheese, red pepper and salt and pepper.

Put a layer of marinara sauce in the bottom of the 9x13 pan. Stuff shells with ground turkey mix. Pour the rest of the sauce over the shells and bake for 45 minutes. Remove pan and put on the other cup of Parmesan cheese and bake another 15 minutes or until cheese is melted.

Chicken Enchiladas
Boil 4 boneless, skinless chicken breasts for 20 minutes.

Combine in bowl:
Two cans of cream of chicken soup
One small can of diced green chiles (if you want it spicy) (I usually leave these out altogether because it seems I'm always breastfeeding!)
One cup of green salsa
One pint (500 ml) of sour cream
At least 2-3 cups of shredded cheese (we actually use about 4 cups of cheddar cheese)
Chicken cut into small pieces

Roll mixture into tortillas, place tightly into pan (sprayed with cooking spray), cover with sour cream and cheese or leftover mixture and cheese.

Bake at 350 for 45 minutes.
Creamed Tuna on Toast
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1-2 cans of tuna

Melt butter over low heat in saucepan. Blend in flour and salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Add 1 or 2 cans of drained tuna. We also like to add peas, just a cup or two.

Toast bread to be crispy and tear into bite-size pieces. Cover with sauce mixture and enjoy.

SMOKIN' CHICKEN BURGER

6 tablespoons butter, softened

1 pound white mushrooms, finely chopped

Salt and pepper

3/4 pound ground chicken

6 slices bacon, cut in half crosswise

2 onions, thinly sliced

1 cup chicken broth

1 cup red wine

1 tablespoon tomato paste

4 Kaiser rolls split

1. In a large skillet, melt 3 tablespoons butter over medium-high heat. Add the mushrooms and cook until softened, 8 to 10 minutes; season with salt and pepper. Transfer to a medium bowl; let cool slightly. Add the ground chicken, 3/4 teaspoon salt and 1/4 teaspoon pepper; shape into 4 patties.

2. In a large skillet, cook the bacon over medium heat until crisp. Drain, reserving 2 tablespoons of bacon fat in the skillet, add the onions and cook over medium heat, stirring occasionally, until softened and browned, about 10 minutes.

3. In a small saucepan, bring the chicken broth, red wine and tomato paste to a boil and cook until reduced to about 1/2 cup, about 8 minutes.

4. Preheat the broiler. In a large skillet, melt 1 tablespoon butter over medium heat. Add the patties and cook, turning once, for 12 minutes.

5. Meanwhile, spread the remaining 2 tablespoons butter on the rolls and broil until golden. Place a patty on each roll bottom; top with onions, wine sauce, bacon and a roll top.

Easy to Stuff Manicotti

1 lb ground beef

½ cup chopped onion

1 (26 oz) jar spaghetti sauce

14 pieces string cheese

1½ cups shredded mozzarella cheese

1 package Manicotti

Cook manicotti according to package directions. In a large skillet, cook beef and onion over medium heat; drain. Stir in the spaghetti sauce. Spread half of the meat sauce into a greased 9x13 in. pan. Drain manicotti; stuff each shell with a piece of string cheese. Place over meat sauce; top with remaining sauce. Cover and bake at 350° for 25-30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered, for 5-10 minutes or until the cheese is melted.

Chicken Noodle Soup

3 cans chicken broth

1 can of water (chicken broth can)

2-4 cups cooked chicken

1 package egg noodles

Bring chicken broth, water, and cooked chicken to a boil. Add frozen egg noodles. Bring to a boil and let simmer for 20 minutes. Add pepper to taste. Tastes good served over mashed potatoes. (You could also add carrots and celery to the soup.)

KC’s Steaks

4 KC Strip steaks (or however many you need for your family)

1 can French onion soup

1 package mozzarella cheese

1 can slice mushrooms

Place steaks in your crock pot. Pour French onion soup and mushrooms over top. Cover and cook on low 6-8 hours. Prior to eating, sprinkle cheese on top of steaks and cover until melted.

Macaroni and Cheese Nacho Dinner

1 package Velveeta Shells & Cheese Dinner

1 lb ground beef

1 package taco seasoning

¾ cup water

¾ cup (6 oz) sour cream

¾ cup shredded cheddar cheese

¾ cup salsa

Prepare dinner following box directions. While macaroni is cooking, brown meat and drain, add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream, shredded cheddar cheese, and salsa into prepared dinner. Then add meat.

Creamy Potatoes 'N' Kielbasa

1 (28 oz) package frozen hash brown potatoes

1 lb fully cooked kielbasa or polish sausage

1 can cream of mushroom soup

1 cup shredded cheddar cheese

½ cup water

Cut sausage into ¼ inch slices. In crock pot, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender.

Easy Garlic New Potatoes

8-10 new potatoes (or 4 red potatoes cut up)

6 Tbsp butter

6 cloves garlic (or garlic powder to taste)

½ cup diced onion

Boil potatoes, drain and set aside. Melt butter and add garlic and onion. Put mixture over potatoes. The longer you let it set the more the flavor is absorbed. You can also cut your potatoes and put them in a microwave safe bowl. Put butter, garlic and onion on top, Cook on high in the microwave for 8-10 minutes or until potatoes are tender.

Crunchy Ranch Chicken

⅓ Cup cornflake crumbs

3 Tbsp grated parmesan cheese (reduced fat)

1 package dry ranch dressing mix

1 lb boneless skinless chicken breasts

2 (1 second) sprays of butter flavored cooking spray

In a shallow dish combine cornflakes, grated parmesan cheese, and ranch dressing mix. Dip chicken on both sides in mixture and place in a greased 9x13 inch pan. Spray chicken with butter flavored cooking spray. Bake at 425˚F for 30 minutes or until chicken is no longer pink.

Rotini Beef Stroganoff

1 lb lean ground beef

½ cup onion, chopped

1 cup fresh mushrooms, chopped

1 can 98% fat free cream of mushroom soup

⅓ cup 1% milk

1 Tbsp garlic powder

½ tsp pepper

2 cup rotini pasta

Cook rotini according to directions on box. Brown ground beef, onion, and mushrooms together until ground beef is no longer pink, drain. Stir in cooked noodles, soup, milk, garlic powder, and pepper. Keep stirring until all the noodles are covered with soup mixture. Let simmer on low for 15 minutes, stirring occasionally.

Crock Pot Fajitas

½ cup bottled lime juice

½ tsp oregano

½ tsp pepper

2 cloves garlic, minced

1 lb boneless skinless breast tenderloins

1 (10oz) pkg frozen pepper strips

6 flour tortillas

Combine lime juice, seasonings, and chicken in your crock pot. Cook on low 6-8 hours or high 3-4 hours. Add peppers 20 minutes prior to serving. (If you forget to put the peppers in the crock pot prior to serving, you can heat them in the microwave instead.) Serve on tortillas.

Creamy Potatoes and Ham

2 cups ham, diced

1 can 98% fat free cream of mushroom soup

1 (32oz) package frozen hash browns, cubed

1 cup Colby jack cheese (low fat)

½ cup onion, chopped

½ cup water

Mix hash browns, ham, onion and cheese together and place in a greased 9x13 inch pan. Mix soup and water together and pour over top of hash brown mixture. Bake uncovered at 375˚F for 45-60 minutes or until the potatoes are tender. (This can also be made in your crock pot. Mix all ingredients together in your crock pot and cook on low 3-4 hours.)

Crockpot Salsa Chicken

1 large jar of Salsa
1 cup of frozen corn
1/2 cup of black beans rinsed
4-6 chicken breast thawed

Place chicken in pot and cover with ingredients. Cook for 6 hours on low. I like to serve with Jasmine rice.

PORK CHOPS AND POTATO CASSEROLE

1 can low sodium cream of mushroom soup
1 small carton low fat sour cream

1/4 cup of milk
6 pork chops
Flour
Parsley flakes (optional)
Salt and pepper to taste
5 c. (1/4 inch thick) sliced potatoes

Combine soup, sour cream and milk in bowl, mix well. Coat pork chops with seasoned flour. Place potatoes in 9x13x2 inch buttered casserole dish. Arrange pork chops on top. Cover with sour cream mixture. Bake at 350 degrees for about 1 1/4 hours or until pork chops are tender.

Oven Baked Chicken Fingers

1/2 cup bread crumbs
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
4 chicken breast halves, skinned and boned
2 tablespoons oil

Preheat the oven to 400°F.

Combine the crumbs and seasoning. Cut the chicken into bite size pieces. Brush the chicken pieces with oil and coat with the crumb mixture. Place on a foil lined baking sheet. Bake for 10-12 minutes, turning once.

I will serve them with Egg noodles and corn.

Easy Egg Noodles

1 pkg of medium Egg noodles

Appx. 1 Tbsp of butter

Appx. 2 Tbsp of parmesan cheese

Cook noodle until tender. Drain and immediately stir in butter and sprinkle with cheese.

White Chicken Chili

1 pound chicken breasts, diced
14 ounces chicken broth (1½ cups)
2 tablespoons butter
1 tablespoon chili powder
1 large onion, chopped
1 red pepper, chopped
8 ounces canned chopped mild green chilies
2 tablespoons flour
28 ounces canned white beans, rinsed
14 ounces canned corn, including liquid
2 cups fat-free half ‘n’ half
½ cup low-fat sour cream

Cook chicken in splash of the chicken broth in over medium heat until cooked. Heat remaining broth in microwave, transfer chicken to a dish, melt butter with chili powder, add onion, red pepper and chilies; cook until onion is soft. Stir in flour; cook 1 minute. Stir in hot broth, chicken, beans and corn. Cover and bring to a boil, reduce heat to simmer for 90 minutes. Stir in half ‘n’ half and sour cream. Rewarm but do not boil. Serve and enjoy!

PS sometimes once I have it all ready I will put it in the crockpot to simmer.

Cabbage Rolls

Original Recipe Yield 12 servings

1 pound lean ground beef
1 pound ground sausage
1 onion, finely chopped
3/4 cup uncooked white rice
1 cup water
salt to taste
ground black pepper to taste
1 large head cabbage
1 (32 ounce) jar sauerkraut

Directions

In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.

OK SO I CHEAT FOR THE CABBAGE BOILING PART> When I buy the head of cabbage i throw it in the freezer then i pull it out the night before I am going to make these and then the next morning it is ready to go-no boiling needed.

Also i put mine into the slow cooker for 8 hours and let it cook that way. I also just use beef.

SOS CREAMY BEEF

Original Recipe Yield 6 to 8 servings

1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce

Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

CAN ALSO ADD FOR MORE FLAVOUR: Garlic, onions... This is a cheap and easy recipe, can put over pasta

Cheesy Chicken Chilaquiles

1 ½ lb boneless, skinless chicken breasts

1 tbsp taco seasoning mix

1 ¾ cups salsa verde

1 cup 33% reduced-sodium chicken broth

¾ cup chopped fresh cilantro

12 cups Corn tortilla chips

2 cups shredded Chihuahua cheese or Monterey Jack cheese

1 cup crumbled queso fresco (4 oz)

Sour cream (optional)

1. Cut chicken into 1-in. pieces. Combine chicken and seasoning mix in deep dish microwave safe dish; mix well. Spread chicken evenly over bottom of dish. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain.

2. Combine salsa and broth. Chop cilantro. Arrange half of the tortilla chips over bottom of same dish, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup of the cilantro. Repeat layers one time ending with cheeses.

3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup cilantro. Serve with sour cream, if desired.

Macaroni, Ham and Cheese Bake

2 c. macaroni
1 1/2 c. cooked ham, cubed
1 can cream of broccoli soup
1/2 c. sour cream
1/2 c. milk
1 (10 oz.) frozen broccoli
1 c. sharp cheddar cheese, grated
1 can fried onion topping

1. Cook macaroni and broccoli. Combine macaroni and ham in large casserole.

2. Blend soup, sour cream and milk. Pour 1/2 of this mixture over macaroni and ham. Arrange broccoli over all and pour remaining soup mixture over this. Sprinkle with cheese.

3. Bake at 350 degrees for 20 minutes. Top with fried onion topping and bake 5 minutes more.

French Dip Sandwiches

1-2 lbs deli roast beef
Hoagie buns
Swiss cheese slices
1 pkg Au Jus gravy mix

1. Preheat oven to 300 degrees.

2. Slice hoagie, top with roast beef and Swiss cheese slices. Top with rest of bun. Wrap in aluminum foil.

3. Put in oven for about 15 minutes. While sandwiches are in the oven, make Au Jus gravy as directed on package.

4. Serve Au Jus gravy on side and dip sandwiches in gravy while eating. Serve with chips, baby carrots, and pineapple.

Chicken and Dumplin’ Soup

10 ¾ oz can cream of chicken soup

4 c. chicken broth

4 boneless, skinless chicken breasts, cooked and shredded

2 15-oz cans mixed vegetables

2 12-oz tubes refrigerated biscuits, quartered

1. Bring soup and broth to a slow boil in a saucepan over medium heat. Whisk until smooth.

2. Stir in chicken and vegetables. Bring to a boil.

3. Drop biscuit quarters into soup. Cover and simmer for 15 minutes.

4. Let soup sit for 10 minutes before serving

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter½ onion
3 c rice (see note)
Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes

Tortilla Shells

3 cups flour
2 tsp. baking powder
4-6 Tbsp. vegetable shortening
1 1/4 cups warm water
pinch of salt

add the dry ingredients and add the shortening - cutting it in with a fork.
add the warm water - maybe not all but until you are happy with the consistency of the mixture, knead for a few minutes but don’t overly knead and rest for 5-10 minites.
Then make about 13 balls and roll out with flour.
Place in hot dry pan...when it starts to bubble turn it over...when is bubbles again take it out and place in clean towel.

Thin Mint Cookies Recipe
Ritz Low Sodium Crackers (I used the wheat ritz)
1/2 package dark chocolate chips (I used just one package of semi sweet)
1/2 package milk chocolate chips
Peppermint extract/flavoring (NOT mint, you want the peppermint) (I used the mint flavoring)

1. Melt your chocolate chips in a glass bowl in the microwave. Start by microwaving them for about two minutes. Stir well and microwave in 30-second increments, stirring after each time, until smooth. Add your peppermint flavoring (1-2 teaspoons, to taste).
2. Dip your crackers in the chocolate to cover. This can get messy, so you may want to use a fork to push the cracker down into the chocolate and lift it out. Try to make it a thin layer.
3. Lay each dipped cracker on a piece of wax paper. Allow to cool until chocolate is dry. They peel easily off the wax paper. That's it! Enjoy! This recipe yields about 2 dozen cookies.

Ravioli

Pasta:
*1 egg
*2 Tbsp. milk
*1/2 tsp. salt
*1 cup flour
Serving size:2 people
Mix all ingredients together and let sit 20 minutes. Divide in half and roll each half out onto floured surface. Roll very thin.

Filling:

*1/2 lb. ground turkey, browned and well seasoned (I used TVP)
*1 cup cottage cheese
*1 tsp. basil
*mozzarella cheese, shredded (as much or as little as you want)
*marinara sauce (or whatever kind of sauce you want)

Mix all ingredients except sauce. Place spoonfuls of filling onto one of the rolled out pasta sheets, leaving a generous space between scoops. With a pastry brush, brush water or milk around each filling scoop. Cover filling with second pasta sheet. There will be air trapped around the scoops of filling, you need to expel as much of this as you can, otherwise your ravioli may burst when cooking. Press the pasta sheets together to form a seal around each filling scoop. Cut individual ravioli in whatever shape you wish. Make sure each piece is sealed. Set ravioli on a wire cooling rack for about an hour to dry. (I skipped that part, and just cooked them right after I was done.)
When ready to cook, bring pot of water to boil. Gently drop ravioli in water and cook 8-10 minutes, depending on the size of your pasta and how much filling you have. Drain. Place in baking dish, pour sauce over ravioli. Serve with parmesan cheese and garlic bread. YUMMY!!!!!!

Blueberry Buckle

3/4 cup white sugar

1/2 teaspoon salt

1/4 cup shortening

2 cups fresh blueberries or frozen

1 egg

1/2 cup white sugar

1/2 cup milk

1/3 cup all-purpose flour

2 cups all-purpose flour

1/2 teaspoon ground cinnamon

2 teaspoons baking powder

1/4 cup butter, softened

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. 2. Cream together 3/4 cup sugar, shortening, and egg. 3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. 4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. 5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Honey and Lime Enchiladas

1/3 cup honey

1 cup green enchilada sauce

1 tablespoon chili powder

10 (8 inch) flour tortillas

1/3 cup lime juice

1 cup sour cream

2 cloves garlic, minced

1 pound shredded, cooked chicken

6 cups shredded Monterey Jack cheese, divided

1. Whisk together the honey, chili powder, lime juice, and minced garlic in a bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

2. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

3. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

4. In a bowl, whisk together remaining enchilada sauce mixed with one cup of sour cream, 1 tbsp of corn starch mixed with 1/2 water. Heat until thickened, pour over rolled tortillas.

5. Bake in preheated oven uncovered until the cheese has melted and the top is brown, about 30 minutes.

Calzones

Pizza Dough

1 teaspoon instant or rapid-rise yeast

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons salt

1 to 1 1/4 cups water

2 tablespoons plus 1 teaspoon olive oil

Combine half the flour with the salt and yeast and stir to blend. Add 1 cup water and the 2 tablespoons olive oil; stir with a wooden spoon until smooth. Add remaining flour a bit at a time; when the mixture becomes too stiff to stir with a spoon, begin kneading, adding as little flour as possible- just enough to keep the dough from being a sticky mess. Knead until smooth but still quite moist, about ten minutes.
Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Grease a bowl with the remaining olive oil, and place the dough in it. Cover with plastic wrap or a damp cloth and let it rise in a warm draft-free area until the dough doubles in size, 1 to 2 hours.
I added a sauce, cheese and other toppings and cooked for 15 minutes at 450 degrees. Some people like to pre-bake there crust before putting on toppings and you can do that too.
*I cooked the calzones at the same temperature and time limit, but if you cook them from frozen cook them for 25 to 30 minutes. Until they are golden brown.
Pizza Sauce
2 (6 ounce) cans tomato paste
2 cloves garlic
3 tablespoons dried parsley flakes
4 teaspoons dried onion flakes
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups water
Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan. Cook over medium high heat until mixture boils. Reduce heat to low and simmer 10 minutes. Cool a little and spread on your pizza crust and proceed with remainder of your toppings. Just to let you know that it makes alot of sauce.

I also used this recipe for making pizza too.

Peppermint Creams

1 3/4 cups icing sugar (you may need a bit more)

1 tbsp water (again you may need some more)

1/2 tsp peppermint extract

food dyes (optional)

1) In a large bowl sift in the icing sugar then add the 2 tbsp of water and peppermint extract. Mix until you have dry, firm dough. The more you knead it the more it will come together. If more water is required to bring it together add 1/2 tsp at a time.

2) If using dyes, knead into the icing then roll out until 5mm thick. Cut out shapes and place on greaseproof paper. Allow to dry for a few hours before eating. Once they are dried they can be dipped in melted chocolate.

Navajo Tacos

FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed

In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.

Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

Serve hamburger, cheese, lettuce, tomatoes, olives, green onion, sour cream...it is a little mess but very delightful. QUE RICO!!!!

Homemade Chicken Pot Pie Recipe

1 cup chopped onion

1 cup chopped celery

1 1/2 cups diced potatoes

1 (16 ounce) bag frozen mixed vegetables, thawed

1/4 cup margarine or butter (or less)

½-cup all-purpose flour (3/4 cup flour)

2 cups chicken broth

1 cup half-and-half ( I use skim milk and add extra flour)

1 teaspoon salt

1/4 teaspoon pepper

4 cups chopped cooked chicken

2 (15 ounce) packages refrigerated pie crusts

Saute potato in margarine for 5 minutes. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sautéeed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 13 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!

I throw mine in a corning wear deep dish and I only do a top crust to lessen the calories or I use a biscuit mix for the top of the pie.

Spaghetti Sauce a La Rose

This is by far my favourite thing to do over any pasta!

Choose the amount of pasta sauce you need and double recipe when needed.

Shred 1 carrot

Shred ¼ sweet potato,

½ (green/red/etc) peppers minced,

1 stalk celery minced

Boil for 5-7 minutes in a small pot to soften the veggies-drain, add jar of pasta sauce- then simply pour over the pasta of your choice and enjoy.

For a different twist try putting a dollop of salsa and sour cream on your pasta!

(I also add cooked burger for extra texture)

PARMESAN CHICKEN

1 cup bread crumbs or crackers

1/4 cup parmesan cheese

1/4 cup parsley

2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder.

Mix together. Roll chicken breasts in melted butter and coat with mixture. Bake @ 350 for 45 min

TACO CASSEROLE

1 lb ground beef ½ green pepper

1 pkg Taco Seasoning        1 tomato, chopped
1 bag Nacho Doritos          1 can Cheddar Cheese Soup
Corn (optional)                   1 cup Mozzarella Cheese - grated

Brown ground beef and prepare as usual for tacos. Crumble enough Doritos to cover the bottom of a 9x9 pan. Layer taco beef on top. Cover beef with cheddar cheese soup Add tomatos, green pepper (and corn if desired). Add a few more crumbled chips. Sprinkle mozza cheese over top. Bake @ 350 for 15-20 minutes or until cheese is melted

PEROGIE CASSEROLE

Place large chopped onion in bottom of roaster. Spread 2kg of perogies on top. Mix the following together and pour over perogies:
2 cans cream of mushroom soup
2 c. milk
2 c. shredded cheddar cheese
2 c. sour cream
1/2 c. melted butter

Barbecue Chicken 4 boneless skinless chicken breasts 1 bottle of your favorite BBQ sauce Preheat oven to 425 degrees F. Line a 9x13-inch pan with foil and spray with cooking spray. Place chicken in pan and pour desired amount of BBQ sauce on each piece. Cook uncover in the oven for 30 minutes.
Cover. Bake 1 hour @ 350 deg F

ORANGE PORK CHOPS W/ RICE

6 pork chops, browned in frying pan
1 1/3 C. minute rice (If you use real rice, it needs
to be parboiled so it is 1/2 cooked, drain)
1 C. orange juice
1 -10 1/2 oz can of chicken with rice soup

Pour rice in 12x8x2 greased casserole dish. Pour orange juice over rice. (You may add frozen, thawed and drained mixed vegetables with the rice if you desire or cut up green onion) Place browned chops on top of rice. Pour undiluted soup over top. Cover. Bake 350 degrees for 45 min. Uncover and bake 10 min to brown. Enjoy. (If you use real rice, it takes a lot longer to cook. It depends on the rice and you have to keep testing for softness. Minute Rice is just easier.)

PORCUPINE MEATBALLS

1 lb ground beef         dash pepper
¼ c minute rice            1 can tomato soup
1 beaten egg              1 T parsley flakes½ c water                    2 T chopped onions½ tsp salt                      1tsp Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, pepper,¼ c soup. Form meatballs. Mix remaining soup, water,
and wok sauce. Pour over meatballs. Bring to boil in
skillet. Simmer 40 minutes.

TACO SOUP

1 lb hamburger (fry & drain)

1 can whole kernel corn

1 can kidney beans

1-28 oz can tomatoes

1 soup can of water

1 envelope taco seasoning

Simmer together 20 or 30 minutes. Serve with taco chips and grated cheese on top.

BURRITOS

1 lb ground beef ½ c chopped onion

1 med grn pepper 1 garlic clove

½ tsp salt ½ tsp ground cumin

1 tsp chili powder 1 c salsa, divided

1 tsp hot sauce ½ c sour cream

1-1 ½ c cheese 1 can refried beans

8” flour tortillas

Fry beef. Drain. Add onion, grn pepper and garlic and cook until tender. Add salt, cumin, chili powder, ½ c salsa, sauce, sour crm and 1 c cheese. Mix well. Divide beans and filling among tortillas. Roll and place seam side down in lightly greased 9x13 pan. Spoon remaining salsa and cheese over top. Cover with foil and bake 350 F for 20 min or until heated through.

Aztec Chicken Salad

6 chicken breasts, split length-wise, seasoned with fajita seasoning or taco seasoning, then grilled

Romaine lettuce, chopped

black beans, rinsed and drained, warmed

mexi-corn, drained and warmed

1 can green chilies (optional, to mix with corn for "corn-relish")

Monterey Jack Cheese, grated

Cheddar cheese, grated

tomatoes, diced

onion, diced

avocado, sliced (or made into guacamole)

cilantro, just for garnish

tortilla strips (we just used chips and crushed on top)

dressing of you choice

Chicken Lo Mein

4 chicken breasts, sliced into thin strips
1 tbsp. olive oil
2-3 cloves garlic, pressed
1 large onion, sliced into wedges
handful fresh snow peas
1 1/2 c. diced celery
1 can sliced water chestnuts, drained
1 large can bean sprouts, drained
12-15 ozs. linguine noodles, cooked according to directions on package
1 package chow mein sauce mix, made according to directions (requires soy sauce)

Slice chicken into strips and cook in frying pan on med-high heat until cooked throughly. Salt and pepper strips while chicken cooks. Boil linguine noodles according to directions on package, drain and set aside. In large skillet or wok, heat olive oil and sautee garlic and onion until onion is tender. Add celery, snow peas, water chestnuts and bean sprouts and mix well while heating. When veggies are hot, add chicken and linguine noodles. Mix throughly. Pour chow mein sauce mix over entire mixture and coat evenly. Serve with rice.

Spaghetti

1 lb. lean ground beef, browned, seasoned with salt and pepper, drained
2 15-oz cans tomato sauce
1 14.5-oz can diced tomatoes, drain the juice
1 tbsp. dried onion
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. sage
1 bay leaf
1/4 c. butter

Brown hamburger and drain. In large sauce pan mix tomato sauce, tomatoes and all spices. Add hamburger and butter. Let simmer on med-low stirring occasionally for 30-40 minutes to allow flavors to mix. Remove bay leaf before serving. Serve over hot spaghetti noodles with parmesan cheese, garlic bread and green salad or steamed vegetables.

White Chicken Chili

6 boneless, skinless chicken breasts grilled
1 large can green chilies
3 15-oz can Northern Beans with juice (or White kidney Beans)
1 onion, chopped
1 tsp. garlic
2 tsp. or cubes chicken boullion
4 c. chicken broth
1 tbsp. chili powder
1 c. water
Brown chicken in frying pan and cut into small pieces. Place all ingredients in large crock pot or pot. Simmer 4-5 hours on low. Thicken with cornstarch (I use about 1/4-1/2 cup).
Serve with shredded Monterey Jack cheese, sour cream, black olives, green onions and tortilla chips.

Baked Potato Bar

Wash how ever many potatoes you would like to bake. Poke a fork in them to allow steam to escape. Bake at 350F for about an hour.
Topping ideas: butter, sour cream, cheddar cheese, S & P, diced cubed ham, sunflower seeds, diced tomatoes, sliced olives, diced onion, fresh peas, steamed broccoli, chili.

Hawaiian Haystacks

2-3 c. rice, steamed (depending on how much your family eats)
Sauce:
6 c. chicken broth
1 1/2- 2 cans of canned chicken or
3 chicken breasts, cooked and cut into small pieces
1/2 c. corn starch
Bring to boil to thoroughly cook corn starch.
Suggested toppings:
cheddar cheese, diced tomatoes, sliced black olives, celery, mushrooms, sunflower seeds, chow mein noodles, pineapple chunks, soy sauce, S & P, diced onion, green pepper.

Alfredo Chicken Pizza (or BBQ Chicken pizza)

2 chicken breast, cut into small pieces and browned

½ - ¾ cup bbq sauce
3 green onions, diced
mushrooms, sliced
Mozzerella cheese
1 diced tomato¼ cup fresh cilantro

Follow bread stick recipe and roll out to however thick or thin you like. Brush edges of dough with melted butter and sprinkle with garlic salt, basil, and Parmesan cheese. Spread bbq sauce, chicken, green onions, mushrooms and cheese. Bake @ 350-375 for about 25 min. Then top with fresh tomatoes and cilantro.

I have also made this using a jar of alfredo sauce in place of the bbq sauce using the same toppings...both are really good! I also baked the crust alone for about 10 minutes, then added the sauce and toppings and baked for another 15-20 minutes and it made the crust a little crunchier.

Breadstick Recipe:

1 1/2 c. warm water
2 tbsp. sugar
1 pkg. yeast
1 tsp. salt
3 cups flour

Mix warm water, sugar and yeast well. Add salt and flour. Roll out and brush with melted butter, then sprinkle with garlic salt, basil and Parmesan cheese. Cut into strips and twist. Bake at 350F until golden brown.

Crispy Honey Lemon Chicken

(serve with rice and frozen veggies on the side)

2-3 lbs of chicken pieces

4 cups corn flakes (crushed= 1 ½ cups)

1 ½ tsp salt

¼ tsp pepper

1 beaten egg

¼ cup melted butter

¼ cup honey

¼ cup lemon juice

1 Tbsp soy sauce

Lemon slices to garnish

Combine flakes, salt and pepper. Dip chicken in egg then coat with crumbs. Place in a single layer of chicken, skin side up in baking dish and bake for 30 mins at 350 degrees. Mix together remaining ingredients and pour over chicken. Bake an additional 30 mins or until chicken is tender. ****I use skinless boneless chicken breast cut into pieces.

Ground Beef Soup

(serve with tortilla chips or fresh bread/rolls)

1lb ground beef (as little as ¾ lb can be used)

1 med onion (chopped)

1 tsp salt

1 tsp thyme

1 tsp marjoram

1 tsp pepper

1 tsp basil

1-2 whole bay leaves

2 carrots (peeled and sliced)

1 can undrained whole corn or 1 cup frozen

1 can undrained green beans or 1 cup frozen

1 can undrained crushed tomatoes (other forms can be used)

4 cups water

4 tsp beef bouillon

Pasta (optional and macaroni or shells work best)

Brown onion and meat together in skillet. Mix all ingredients (except pasta) together in a large pot or crock pot. Simmer for 2 or more hours or until carrots are tender. Cook pasta separately about 20 mins before the rest of the meal is done. Mix pasta and soup together and serve.

VARIATION: Instead of serving with pasta, add 3 peeled & cubed potatoes to ingredients when combining all the other ingredients.

Bacon Wrapped Pork Tenderloin

(serve with your choice of Potato and veggie)

1 pork tenderloin cleaned and trimmed

3 slices bacon

1 Tbsp garlic powder

1 tsp seasoned salt

1 tsp dried crumbled leaf basil

½ tsp dried crumbled leaf oregano

½ tsp black pepper

olive oil

Combine all the spice and rub over the tenderloin. Wrap it in bacon and secure with toothpicks. Take olive oil and coat well. Place in a 9 x 13 pan and bake uncovered for 1 hour at 375 degrees. Make sure bacon is well done. Remove and wrap in foil and let stand 10 minutes. Slice and serve.

Cheesy Ham and Potatoes

1 24-ounce bag frozen shredded hash browns – 4 cups
1 cup minced onion
2 cups frozen vegetables
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper

Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Salsa Joes Freezer Recipe

4 lbs hamburger
2 cups salsa (mild, medium or hot, dependent on your taste!)
2 16 oz cans tomato sauce
4 tbsp brown sugar, packed

In a large skillet, brown ground beef. Add remaining ingredients, stirring well. Bring to a boil then reduce heat. Simmer 20-30 mins. Cool and freeze in four portions (makes four "Salsa Joes" for each portion).

To use, defrost then add to large sauce pan. Heat over medium until warmed. Serve on toasted hamburger buns.

Minestrone Soup
1 lb Sausage or hamburger
3 Cups carrot, diced
2 cups green vegetable (beans, zucchini, peppers), diced
1 onion, diced
1 Cup chopped celery
1 Cup pearl barley
2-15 oz. cans chicken broth
16 oz can kidney beans
28 oz. diced tomatoes
1 ½ Cup water
2 Tablespoons basil
2 Tablespoons oregano
Parmesan cheese

Cook sausage and onion together. In saucepan, add chopped vegetables, sausage, chicken broth, tomatoes, kidney beans, water and spices. Simmer until carrots are tender. Serve with Parmesan cheese. To freeze allow to cool and store in freezer containers.

Layered Enchilada Bake

Prep Time: 20 min
Total Time:1 hr
Makes: 8 servings, 1/8 recipe (349 g) each

1 lb. (450 g) lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (19 fl oz/540 mL) black beans, rinsed
1 can corn, drained
1/4 cup Zesty Italian Dressing
2 Tbsp. chili powder
6 medium flour tortillas
1/2 cup sour cream
1 cup Shredded Cheese

HEAT oven to 400ºF.BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
PLACE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; cover.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

Freeze unbaked casserole up to 3 months.
When ready to serve, bake, covered, in 400ºF-oven 1 hour 15 min. to 1 hour 20 min. or casserole is heated through and cheese is melted, uncovering after 1 hour. (No need to thaw first!) Let stand 5 min. before cutting to serve.
Or, to shorten the baking time, thaw casserole in refrigerator overnight before baking as directed, decreasing the baking time to 45 min.
Frozen casserole can be removed from baking dish, then wrapped tightly in plastic wrap and foil before returning to the freezer. When ready to serve, remove foil and plastic wrap and return to baking dish. Cover with foil and bake as directed.

Cheesy Tuna Noodle Casserole

Prep Time: 20 min
Total Time: 59 min
Makes: 8 servings, 1-3/4 cups (425 mL) each

8+ cups frozen vegetable blend (broccoli, carrots, cauliflower)

2 pkgs. (225 g) Macaroni and Cheese

1 ½ cups skim milk

½ cup Zesty Italian Dressing

4 cans (170 g each) chunk white tuna in water, drained, flaked

1 cup Double Cheddar Shredded Cheese

2 cups Shredded Cheddar

HEAT oven to 375°F.PLACE vegetables in colander in sink. Cook Macaroni as directed on package; pour over vegetables to drain macaroni and quickly thaw vegetables. Return to saucepan.
STIR in Cheese Sauce Mix, milk and dressing. Add tuna and 1/2 cup shredded cheese; mix well. Spoon into casserole dishes; cover.
BAKE 35 min. or until heated through. Top with remaining cheese; bake 3 to 4 min. or until melted.

Fireside Chili

Prep Time: 10 min
Total Time:40 min
Makes: 8

2 lb. extra lean ground beef
2 medium onion, chopped
2 medium green pepper, chopped
1/2 cup Italian Dressing
2 cans (19 fl oz / 540 mL) diced tomatoes, undrained
2 cans (19 fl oz / 540 mL) kidney beans, drained, rinsed
2 cans corn
1 tsp. garlic powder
2 tsp. chili powder
2 cups Shredded Cheese

COOK meat, onions and peppers in dressing in large saucepan on medium heat 8 minutes or until meat is cooked through and vegetables are tender, stirring frequently.
ADD tomatoes with their liquid, the beans, garlic powder and chili powder; mix well. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.
SERVE topped with the cheese.

Our Fun Little Niche

Thursday, April 8, 2010

Question

Chocolate chip cookies

Lots of Recipes for you

Easy to Stuff Manicotti

Chicken Noodle Soup

Creamy Potatoes 'N' Kielbasa

Rotini Beef Stroganoff

Creamy Potatoes and Ham

Oven Baked Chicken Fingers

Cheesy Chicken Chilaquiles

Chicken and Dumplin’ Soup

Tortilla Shells

Ravioli

Blueberry Buckle

Honey and Lime Enchiladas

Calzones

Pizza Dough

1 teaspoon instant or rapid-rise yeast

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons salt

1 to 1 1/4 cups water

Peppermint Creams

(serve with rice and frozen veggies on the side)

2-3 lbs of chicken pieces

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