Recipe from Catherine Spannagel
I LOVE infused water. My favorite is mint and cucumber. I have an infuser pitcher, but you do not need one. I put sliced cucumbers and a couple mint leaves and let it marinate. It makes the water taste better and has significant health benefits.
Monday, March 9, 2015
Cowboy Caviar
Recipe from Carol Johnson
1 can corn drained and rinsed
1 can black beans drained and rinsed.
1 C finely chopped onion
1 C chopped green pepper
1 1/2 C chopped tomatoes.
1/2 C Cider Vinegar
2 T Sugar (optional)
1/2 C oil (preferably olive oil)
1/2 tsp salt.
Mix all vegetables together. Mix remaining ingredients in container. Either shake the container to combine or whisk. Pour over vegetables. Great with tortilla chips.
1 can corn drained and rinsed
1 can black beans drained and rinsed.
1 C finely chopped onion
1 C chopped green pepper
1 1/2 C chopped tomatoes.
1/2 C Cider Vinegar
2 T Sugar (optional)
1/2 C oil (preferably olive oil)
1/2 tsp salt.
Mix all vegetables together. Mix remaining ingredients in container. Either shake the container to combine or whisk. Pour over vegetables. Great with tortilla chips.
Our Version of Cafe Rio’s Chicken Tortilla Soup
Recipe from Kallista Hart
1 onion, diced
1 Tbsp. vegetable oil
½ tsp cumin
a dash (or two) cayenne
½ tsp. chili powder
5 c. chicken broth
3 Tbsp. fresh cilantro, finely chopped
juice of ½ lime
pepper, to taste
1 can pinto beans, drained and rinsed
2-3 boneless, skinless chicken breasts
2 Tbsp. taco seasoning
1 Tbsp. paprika
vegetable oil (to taste)
pico de gallo
2-3 avocados, diced
2 c. pepper jack cheese
tortilla strips
cilantro (for garnish)
lime wedges (for garnish)
In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
In individual bowls layer chicken, about ⅓ c. pico de gallo, ⅓ c. diced avocado, and ⅓ c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
1 onion, diced
1 Tbsp. vegetable oil
½ tsp cumin
a dash (or two) cayenne
½ tsp. chili powder
5 c. chicken broth
3 Tbsp. fresh cilantro, finely chopped
juice of ½ lime
pepper, to taste
1 can pinto beans, drained and rinsed
2-3 boneless, skinless chicken breasts
2 Tbsp. taco seasoning
1 Tbsp. paprika
vegetable oil (to taste)
pico de gallo
2-3 avocados, diced
2 c. pepper jack cheese
tortilla strips
cilantro (for garnish)
lime wedges (for garnish)
In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
In individual bowls layer chicken, about ⅓ c. pico de gallo, ⅓ c. diced avocado, and ⅓ c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
Quinoa Stuffed Bell Peppers
Recipe from Sarah Lythgoe
Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need
for a healthy, balanced meal!
3 cups cooked quinoa
1 (4ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin,
garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up,
and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.
Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need
for a healthy, balanced meal!
3 cups cooked quinoa
1 (4ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin,
garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up,
and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.
Saturday, March 7, 2015
Yum Yum Salad
Recipe from Laurie Estes
1 can Mandarin Oranges
1 C Red or Green(or both) seedless grapes-cut in half
20 lg marshmallows cut in quarters
1 C cooked Minute Rice
1 C Whipping Cream
¼ C sugar
1 tsp vanilla
Mix the oranges, grapes, marshmallows and rice together in large bowl. Whip the whipping cream with the sugar and vanilla and fold into mixture in bowl. Refrigerate before serving.
1 can Mandarin Oranges
1 C Red or Green(or both) seedless grapes-cut in half
20 lg marshmallows cut in quarters
1 C cooked Minute Rice
1 C Whipping Cream
¼ C sugar
1 tsp vanilla
Mix the oranges, grapes, marshmallows and rice together in large bowl. Whip the whipping cream with the sugar and vanilla and fold into mixture in bowl. Refrigerate before serving.
Strawberry Spinach Salad
Recipe from Lorilyn Glenn
½ pint strawberries
8 oz. fresh mushrooms, sliced
½ C red onion (optional)
1 pkg. fresh baby spinach leaves
1 small pkg. crumbled feta cheese (or less, to taste)
1 pkg cooked and crumbled bacon (I like to use ½ pkg.)
Sweet and Sour Vinaigrette Dressing:
¼ C sugar
¼ C vegetable oil
2 Tbsp apple cider vinegar
1/8 tsp Worcestershire sauce
Put together salad in a large bowl. For dressing: Mix all ingredients. Shake well (dressing tends to separate) before pouring over salad. Toss salad and serve.
½ pint strawberries
8 oz. fresh mushrooms, sliced
½ C red onion (optional)
1 pkg. fresh baby spinach leaves
1 small pkg. crumbled feta cheese (or less, to taste)
1 pkg cooked and crumbled bacon (I like to use ½ pkg.)
Sweet and Sour Vinaigrette Dressing:
¼ C sugar
¼ C vegetable oil
2 Tbsp apple cider vinegar
1/8 tsp Worcestershire sauce
Put together salad in a large bowl. For dressing: Mix all ingredients. Shake well (dressing tends to separate) before pouring over salad. Toss salad and serve.
Strawberry Banana Jello Salad
Recipe from KayAnna Tennant
2 sm pkg strawberry/banana jello
1 lb fresh strawberries, sliced
3 bananas, sliced
In a 9 x 13 inch glass pan, mix jello per package directions. Add fruit. Refrigerate until set. Serve with Cool Whip. Makes 8 to 10 servings.
2 sm pkg strawberry/banana jello
1 lb fresh strawberries, sliced
3 bananas, sliced
In a 9 x 13 inch glass pan, mix jello per package directions. Add fruit. Refrigerate until set. Serve with Cool Whip. Makes 8 to 10 servings.
Spinach and Black Bean Salad
Recipe from KayAnna Tennant
4 C fresh spinach, washed & torn
1 can black beans, drained & rinsed
1 Tbsp lime juice, fresh squeezed
1 sm red onion, sliced & separated into rings
1 avocado, peeled and sliced
1 C Swiss cheese, shredded
Western salad dressing
Line a large platter with torn spinach. Sprinkle with beans and black olives. Arrange avocado slices and drizzle with lime juice. Top with shredded cheese and garnish with red onion rings. Serve with dressing. (This is also good in a Pita pocket or rolled in a flour tortilla as a wrap.)
4 C fresh spinach, washed & torn
1 can black beans, drained & rinsed
1 Tbsp lime juice, fresh squeezed
1 sm red onion, sliced & separated into rings
1 avocado, peeled and sliced
1 C Swiss cheese, shredded
Western salad dressing
Line a large platter with torn spinach. Sprinkle with beans and black olives. Arrange avocado slices and drizzle with lime juice. Top with shredded cheese and garnish with red onion rings. Serve with dressing. (This is also good in a Pita pocket or rolled in a flour tortilla as a wrap.)
Pistachio Salad
Recipe from Lorilyn Glenn
1 small bag marshmallows
1 can crushed pineapple
1 small package pistachio pudding
1 lg container Cool Whip
1 small can mandarin oranges, drained (optional)
Pour undrained can of crushed pineapple into a small bowl. Stir pudding mix (powder) into crushed pineapple. Add marshmallows and drained mandarin oranges. Gently stir in cool whip. I only put the mandarin oranges on top- around the rim of the bowl, and three in a flower shape in the center. Chill.
1 small bag marshmallows
1 can crushed pineapple
1 small package pistachio pudding
1 lg container Cool Whip
1 small can mandarin oranges, drained (optional)
Pour undrained can of crushed pineapple into a small bowl. Stir pudding mix (powder) into crushed pineapple. Add marshmallows and drained mandarin oranges. Gently stir in cool whip. I only put the mandarin oranges on top- around the rim of the bowl, and three in a flower shape in the center. Chill.
Pasta Salad
Recipe from Verna Franklin
1 lb cooked spaghetti or other pasta
8oz bottle Italian dressing
2 Tbsp McCormicks Salad Supreme seasoning (optional)
Chopped fresh vegetables such as cauliflower, broccoli, peppers, tomatoes, onion.
Toss together. Keeps in the fridge, covered, for several days.
1 lb cooked spaghetti or other pasta
8oz bottle Italian dressing
2 Tbsp McCormicks Salad Supreme seasoning (optional)
Chopped fresh vegetables such as cauliflower, broccoli, peppers, tomatoes, onion.
Toss together. Keeps in the fridge, covered, for several days.
McCormick Fruit Salad
Recipe from Angel Hatchett
2 C strawberries
1 C blueberries
1 C fresh or canned pineapple chunks
1 C cantaloupe chunks
2 kiwis, peeled and sliced (optional)
¼ C confectioners' sugar
2 tsp of vanilla or raspberry extract
Mix fruit, confectioners' sugar and vanilla in a large bowl. Refrigerate at least 1 hour prior to serving.
2 C strawberries
1 C blueberries
1 C fresh or canned pineapple chunks
1 C cantaloupe chunks
2 kiwis, peeled and sliced (optional)
¼ C confectioners' sugar
2 tsp of vanilla or raspberry extract
Mix fruit, confectioners' sugar and vanilla in a large bowl. Refrigerate at least 1 hour prior to serving.
Low Sodium Potato Salad Recipe
Recipe from Lynn Robbins
1 lb Yukon potatoes
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 garlic clove, minced
¼ tsp ground black pepper
2 large hard-boiled eggs, chopped
½ C light sour cream
½ C celery, chopped
1/3 C red onions, chopped
In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes. Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potato. Toss lightly to coat.
1 lb Yukon potatoes
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 garlic clove, minced
¼ tsp ground black pepper
2 large hard-boiled eggs, chopped
½ C light sour cream
½ C celery, chopped
1/3 C red onions, chopped
In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes. Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potato. Toss lightly to coat.
"Green Stuff"
Recipe from Jonna Veach
1 pkg pistachio pudding
1 lg can mixed fruit (drained)
1 pkg miniature marshmallows
9 oz container Cool Whip
Optional -
Maraschino Cherries (drained)
Mandarin Oranges (drained)
Walnuts, to taste
Combine pudding mix and fruit, then cool whip, and finally add marshmallows.
1 pkg pistachio pudding
1 lg can mixed fruit (drained)
1 pkg miniature marshmallows
9 oz container Cool Whip
Optional -
Maraschino Cherries (drained)
Mandarin Oranges (drained)
Walnuts, to taste
Combine pudding mix and fruit, then cool whip, and finally add marshmallows.
Frog Eye Salad
Recipe from Lorilyn Glenn
1 1/3 C Acini de pepe pasta
1 (20 oz.) can pineapple chunks (reserve ¼ C juice)
1 ¾ C milk
¼ C sugar
1 ¾ oz pkg inst vanilla pudding
1 C crushed pineapple
2 cans mandarin oranges, drained
2 C Cool Whip
3 C miniature marshmallows
½ C flaked coconut
Cook pasta 11 minutes, rinse in cold water and set aside. Beat reserved pineapple juice, milk, sugar, and pudding for 2 minutes. Gently stir in pasta and remaining ingredients.
Cover and refrigerate for at least 5 hours. Serves 12.
1 1/3 C Acini de pepe pasta
1 (20 oz.) can pineapple chunks (reserve ¼ C juice)
1 ¾ C milk
¼ C sugar
1 ¾ oz pkg inst vanilla pudding
1 C crushed pineapple
2 cans mandarin oranges, drained
2 C Cool Whip
3 C miniature marshmallows
½ C flaked coconut
Cook pasta 11 minutes, rinse in cold water and set aside. Beat reserved pineapple juice, milk, sugar, and pudding for 2 minutes. Gently stir in pasta and remaining ingredients.
Cover and refrigerate for at least 5 hours. Serves 12.
Festive Tossed Salad
Recipe from Tina Engelbrecht
Salad:
12 C torn salad greens (spring mix, spinach, and romaine)
3/4 C dried cranberries
1 can mandarin oranges
4 oz crumbled feta cheese
walnuts
grilled chicken, cubed
Dressing:
1/3 C cider vinegar
1/3 C vegetable oil
1/2 C loosely packed fresh parsley sprigs
1/4 C chopped red onion
1 or 2 cloves of garlic
1 Tbsp sugar
1/2 tsp dried oregano
1/8 tsp salt and pepper
Place dressing ingredients in a blender and process until smooth. Combine salad ingredients, drizzle dressing over salad and toss to coat. Serve immediately.
Salad:
12 C torn salad greens (spring mix, spinach, and romaine)
3/4 C dried cranberries
1 can mandarin oranges
4 oz crumbled feta cheese
walnuts
grilled chicken, cubed
Dressing:
1/3 C cider vinegar
1/3 C vegetable oil
1/2 C loosely packed fresh parsley sprigs
1/4 C chopped red onion
1 or 2 cloves of garlic
1 Tbsp sugar
1/2 tsp dried oregano
1/8 tsp salt and pepper
Place dressing ingredients in a blender and process until smooth. Combine salad ingredients, drizzle dressing over salad and toss to coat. Serve immediately.
Cucina's Curried Chicken Salad
Recipe from Erin Mendenhall
2 lbs cold, poached chicken breasts, diced
4 ribs celery thinly sliced on diagonal
2 C red grapes, halved
½ C chopped walnuts
½ C golden raisins
1 C mayo
¼ C half and half
½ C apricot preserves
¼ C rice wine vinegar
2 tbsp curry powder
½ tsp each salt and pepper
cooked, cooled bow tie pasta - optional
Whisk mayo, half and half, preserves, vinegar, curry powder, and salt and pepper for dressing. Pour over other ingredients. Refrigerate at least 1 hour prior to serving.
(The original recipe does not have pasta but I like to add it to make it a full meal)
2 lbs cold, poached chicken breasts, diced
4 ribs celery thinly sliced on diagonal
2 C red grapes, halved
½ C chopped walnuts
½ C golden raisins
1 C mayo
¼ C half and half
½ C apricot preserves
¼ C rice wine vinegar
2 tbsp curry powder
½ tsp each salt and pepper
cooked, cooled bow tie pasta - optional
Whisk mayo, half and half, preserves, vinegar, curry powder, and salt and pepper for dressing. Pour over other ingredients. Refrigerate at least 1 hour prior to serving.
(The original recipe does not have pasta but I like to add it to make it a full meal)
Crunchy Cabbage Salad
Recipe from Denean Vreeland
1 pkg chicken raman noodles
½ C canola oil
3 Tbsp cider vinegar
2 Tbsp sugar
½ tsp oregano leaves
½ tsp salt
½ tsp pepper
5 C shredded green cabbage
¾ C chopped green pepper
¾ C chopped sweet red pepper
½ C shredded red cabbage
½ C shredded carrot
½ C chopped green onions
½ C slivered almonds, toasted
2 Tbsp sesame seeds, toasted
Break noodles; set aside. In a far with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half the contents from the noodle seasoning packet; shake well.
In large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.
1 pkg chicken raman noodles
½ C canola oil
3 Tbsp cider vinegar
2 Tbsp sugar
½ tsp oregano leaves
½ tsp salt
½ tsp pepper
5 C shredded green cabbage
¾ C chopped green pepper
¾ C chopped sweet red pepper
½ C shredded red cabbage
½ C shredded carrot
½ C chopped green onions
½ C slivered almonds, toasted
2 Tbsp sesame seeds, toasted
Break noodles; set aside. In a far with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half the contents from the noodle seasoning packet; shake well.
In large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.
Creamy Blueberry Gelatin Salad
Recipe from Denean Vreeland
2-3oz pkgs grape gelatin
2 C boiling water
1-20oz can blueberry pie
filling
1-20oz crushed pineapple, undrained
Topping:
1 pkg cream cheese, softened
1 C sour cream
½ C sugar
1 tsp vanilla
½ C chopped walnuts
In large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 9 x 13 dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
2-3oz pkgs grape gelatin
2 C boiling water
1-20oz can blueberry pie
filling
1-20oz crushed pineapple, undrained
Topping:
1 pkg cream cheese, softened
1 C sour cream
½ C sugar
1 tsp vanilla
½ C chopped walnuts
In large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 9 x 13 dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
Broccoli Salad
Recipe from Lorilyn Glenn
5 C broccoli florets
1 C seedless red grapes, halved
¼ C red onion
8-10 strips crisp, crumbled bacon
½ C sunflower seeds
Dressing:
1 C mayonaise
2 Tbsp sugar
2 Tbsp white vinegar
Mix dressing ingredients until blended. Refrigerate until ready to use. Mix broccoli, grapes, bacon, and onion. Add dressing just before serving.
5 C broccoli florets
1 C seedless red grapes, halved
¼ C red onion
8-10 strips crisp, crumbled bacon
½ C sunflower seeds
Dressing:
1 C mayonaise
2 Tbsp sugar
2 Tbsp white vinegar
Mix dressing ingredients until blended. Refrigerate until ready to use. Mix broccoli, grapes, bacon, and onion. Add dressing just before serving.
BBQ Chicken Salad
Recipe from Sarah Lythgoe
5 – 6 chicken strips
1 can black beans, rinsed
1 head romaine lettuce
2 C shredded cheese
Tortilla strips or crushed chips
1 – 2 tomatoes
1 C frozen corn
1 avocado, diced
Ranch dressing
Bar-B-Q sauce
Bake the chicken strips and cut up into bite-size pieces. Prepare lettuce and all the ingredients. Toss in a large bowl, drizzle with ranch dressing and BBQ sauce.
5 – 6 chicken strips
1 can black beans, rinsed
1 head romaine lettuce
2 C shredded cheese
Tortilla strips or crushed chips
1 – 2 tomatoes
1 C frozen corn
1 avocado, diced
Ranch dressing
Bar-B-Q sauce
Bake the chicken strips and cut up into bite-size pieces. Prepare lettuce and all the ingredients. Toss in a large bowl, drizzle with ranch dressing and BBQ sauce.
Alice Harrop's Oriental Chicken Salad
Recipe from Laurie Estes (and Alice Ann Harrop)
2 Tbsp Lime Juice
1 Tbsp Honey
1 Tbsp Reduced-Sodium Soy Sauce
4 C Mixed Salad Greens
6 oz grilled skinless, boneless chicken breasts, sliced
1 Kiwi fruit, pared, halved, and thinly sliced
To prepare dressing, in small bowl or jar with tight-fitting lid combine lime juice, honey, and soy sauce; mix or shake well. Refrigerate until ready to serve.
To prepare salad, in large salad bowl combine salad greens, chicken and kiwi fruit; refrigerate until ready to serve.
Just before serving, add dressing to salad; toss to combine. Serve immediately. Can also add nuts for some crunch.
2 Tbsp Lime Juice
1 Tbsp Honey
1 Tbsp Reduced-Sodium Soy Sauce
4 C Mixed Salad Greens
6 oz grilled skinless, boneless chicken breasts, sliced
1 Kiwi fruit, pared, halved, and thinly sliced
To prepare dressing, in small bowl or jar with tight-fitting lid combine lime juice, honey, and soy sauce; mix or shake well. Refrigerate until ready to serve.
To prepare salad, in large salad bowl combine salad greens, chicken and kiwi fruit; refrigerate until ready to serve.
Just before serving, add dressing to salad; toss to combine. Serve immediately. Can also add nuts for some crunch.
Yuill Nog
Recipe from Stacey Yuill Billingsley
12 eggs
1 tsp vanilla flavor
Nutmeg (optional)
1 C sugar
8 oz of whipped cream
(Cool Whip)
1 gallon whole milk
Mix eggs, sugar, vanilla and cool whip with an electric mixer in a large bowl. Pour into an empty gallon container for milk. Fill remainder of container with whole milk. Put lid on the container and shake well – shake again each time before serving. You may sprinkle nutmeg on top of your cup of Yuill-nog if desired.
12 eggs
1 tsp vanilla flavor
Nutmeg (optional)
1 C sugar
8 oz of whipped cream
(Cool Whip)
1 gallon whole milk
Mix eggs, sugar, vanilla and cool whip with an electric mixer in a large bowl. Pour into an empty gallon container for milk. Fill remainder of container with whole milk. Put lid on the container and shake well – shake again each time before serving. You may sprinkle nutmeg on top of your cup of Yuill-nog if desired.
Wassail
Recipe from Elizabeth Ouellette
½ C sugar
2 C water
2 C orange juice
1 C lemon juice
1 qt apple cider
5 whole cloves
4 allspice berries
1 stick cinnamon
½ piece fresh ginger root
Place all ingredients in a pot. Bring to a boil. Reduce heat and simmer for one hour. Strain spices and serve warm.
½ C sugar
2 C water
2 C orange juice
1 C lemon juice
1 qt apple cider
5 whole cloves
4 allspice berries
1 stick cinnamon
½ piece fresh ginger root
Place all ingredients in a pot. Bring to a boil. Reduce heat and simmer for one hour. Strain spices and serve warm.
Strawberry Lemonade Concentrate
Recipe from Sarah Lythgoe
4 qts fresh strawberries, hulled
4 C lemon juice (~16 lemons)
3 qts water
6 C sugar
Lemon-lime soda or ginger ale
In a blender or food processor, puree the strawberries. Place in a large kettle; add lemon juice, water and sugar. Bring to 165 F over medium heat, stirring occasionally (do not boil). Remove from the heat; skim off foam.
Pour into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
To serve, mix about 1/3 concentrate with 2/3 lemon-lime soda or ginger ale.
4 qts fresh strawberries, hulled
4 C lemon juice (~16 lemons)
3 qts water
6 C sugar
Lemon-lime soda or ginger ale
In a blender or food processor, puree the strawberries. Place in a large kettle; add lemon juice, water and sugar. Bring to 165 F over medium heat, stirring occasionally (do not boil). Remove from the heat; skim off foam.
Pour into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
To serve, mix about 1/3 concentrate with 2/3 lemon-lime soda or ginger ale.
Strawberries Wild Smoothie
Recipe from Lorilyn Glenn
¾ C apple juice
¾ C Kern’s strawberry nectar
2/3 C frozen strawberries
1 sliced banana
2 scoops fat free vanilla frozen yogurt
1 C ice
Blend all ingredients until smooth. Makes about 24 oz.
¾ C apple juice
¾ C Kern’s strawberry nectar
2/3 C frozen strawberries
1 sliced banana
2 scoops fat free vanilla frozen yogurt
1 C ice
Blend all ingredients until smooth. Makes about 24 oz.
Spiced Apple Cider
Recipe from Juliana Wallace
1/2 gallon apple cider
2 quarts cran-raspberry (or apple raspberry) juice
1/3 C (or so) brown sugar
6 sticks cinnamon
15 or 20 whole cloves
Simmer on stove or warm in a crockpot.
1/2 gallon apple cider
2 quarts cran-raspberry (or apple raspberry) juice
1/3 C (or so) brown sugar
6 sticks cinnamon
15 or 20 whole cloves
Simmer on stove or warm in a crockpot.
Russian Tea
Recipe from Annie Whiting
2 C water
2 C sugar
2 C orange juice
¾ C lemon juice
2 qts water
2 tsp vanilla
1 tsp almond extract
Combine water and sugar, boil for 5 minutes. Add orange juice, lemon juice, water, vanilla, and almond extract and heat for 30 minutes without boiling.
2 C water
2 C sugar
2 C orange juice
¾ C lemon juice
2 qts water
2 tsp vanilla
1 tsp almond extract
Combine water and sugar, boil for 5 minutes. Add orange juice, lemon juice, water, vanilla, and almond extract and heat for 30 minutes without boiling.
Pina Colada (Mormon Style)
Recipe from Patt Wagner
1 - 20 oz can of crushed pineapple
1 - 15 oz can cream of coconut (drained)
Pour entire can pineapple into blender and blend one minute. Add cream of coconut and blend with pineapple 1 minute. Mix with 1 cup crushed ice (optional: ¼ cup of water)
1 - 20 oz can of crushed pineapple
1 - 15 oz can cream of coconut (drained)
Pour entire can pineapple into blender and blend one minute. Add cream of coconut and blend with pineapple 1 minute. Mix with 1 cup crushed ice (optional: ¼ cup of water)
Orange Julius
Recipe from CC Corriveau
1 can frozen orange juice
1 C milk
1 C water
1 tsp vanilla
¼ C sugar
8 or 9 ice cubes
Blend all ingredients except ice cubes in electric blender. Add ice cubes one at a time. Serve immediately.
1 can frozen orange juice
1 C milk
1 C water
1 tsp vanilla
¼ C sugar
8 or 9 ice cubes
Blend all ingredients except ice cubes in electric blender. Add ice cubes one at a time. Serve immediately.
Horchata
Recipe from Amy Bartley
2 sm handfuls rice
2 cinnamon sticks
3 C water
Evaporated milk
Sweetened condensed milk
1 C regular milk
1 tsp vanilla
Combine rice, cinnamon and water in blender and blend thoroughly. Strain and return to blender and add remaining ingredients. Mix and chill. Serve with ice.
2 sm handfuls rice
2 cinnamon sticks
3 C water
Evaporated milk
Sweetened condensed milk
1 C regular milk
1 tsp vanilla
Combine rice, cinnamon and water in blender and blend thoroughly. Strain and return to blender and add remaining ingredients. Mix and chill. Serve with ice.
Homemade Rootbeer
Recipe from Denean Vreeland
24 C sugar
3 gallons water
6 oz rootbeer extract
5 lb dry ice
Make a syrup by combining sugar and water in a large pot and bring to a boil. Stir in extract. Cool. Put syrup in very large open pot and add dry ice at least 30 minutes prior to serving.
24 C sugar
3 gallons water
6 oz rootbeer extract
5 lb dry ice
Make a syrup by combining sugar and water in a large pot and bring to a boil. Stir in extract. Cool. Put syrup in very large open pot and add dry ice at least 30 minutes prior to serving.
Fruit Slush
Recipe from Denean Vreeland
5 oranges, peeled & veined
2 lemons, peeled & veined
5 bananas, mashed
1 qt pineapple juice
4 C sugar
6 C water
Boil sugar and water until sugar is dissolved. Cool and combine with other ingredients. Freeze to mush. Spoon into glasses and pour 7-Up or ginger ale over it to serve. Note: Can use 2 or 3 large cans orange juice concentrate and one lemonade concentrate in place of oranges and lemons.
5 oranges, peeled & veined
2 lemons, peeled & veined
5 bananas, mashed
1 qt pineapple juice
4 C sugar
6 C water
Boil sugar and water until sugar is dissolved. Cool and combine with other ingredients. Freeze to mush. Spoon into glasses and pour 7-Up or ginger ale over it to serve. Note: Can use 2 or 3 large cans orange juice concentrate and one lemonade concentrate in place of oranges and lemons.
Creamy Hot Chocolate
Recipe from Annie Whiting
½ C baking cocoa
1 can (14 oz) sweetened condensed milk
1/8 tsp salt
water
6 ½ tsp vanilla
In a large saucepan combine the cocoa, milk, and salt. Cook and stir over medium heat. Gradually add water and stir until heated through, Stir in vanilla.
½ C baking cocoa
1 can (14 oz) sweetened condensed milk
1/8 tsp salt
water
6 ½ tsp vanilla
In a large saucepan combine the cocoa, milk, and salt. Cook and stir over medium heat. Gradually add water and stir until heated through, Stir in vanilla.
Caramel Apple Cider
Recipe from Sarah Lythgoe
1-64oz bottle apple juice or cider
½ cup fresh orange juice or high-quality brand as Simply Orange
2 cinnamon sticks
¼ tsp ground allspice
1 orange
8 cloves
1/3 C bottled caramel sauce (more to taste, if desired)
Sweetened whipped cream (or from a can)
Ground cinnamon
Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice. Thoroughly wash orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.
Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot. After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste, if needed. When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.
1-64oz bottle apple juice or cider
½ cup fresh orange juice or high-quality brand as Simply Orange
2 cinnamon sticks
¼ tsp ground allspice
1 orange
8 cloves
1/3 C bottled caramel sauce (more to taste, if desired)
Sweetened whipped cream (or from a can)
Ground cinnamon
Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice. Thoroughly wash orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.
Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot. After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste, if needed. When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.
Friday, March 6, 2015
Layered Black Bean Salad
Recipe from CC Corriveau
Serves 6
2 tablespoons olive oil
6 tablespoons lemon or lime juice
3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
Fresh Pepper
12 cups baby spinach leaves, stems removed, loosely packed
3 cups grape or cherry tomatoes
1 medium yellow bell pepper, seeded, cut into quarters, and sliced thin
1 medium red bell pepper, seeded, cut into quarters, and sliced thin
2 15oz cans low sodium black beans (drained and rinsed)
4 oz shredded sharp cheddar cheese
1 medium avocado, peeled, pitted, and sliced in ½ inch pieces
Make the dressing: In a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.
In a deep, clear, glass bowl, layer the salad as follows: ½ of the spinach leaves, ½ of the tomatoes, ½ of the peppers, 1 can of beans and ½ of the cheese. Repeat the layers. Top the salad with avocado.
To serve: pass salad around the table followed by the dressing.
This dish has 17 grams of fiber per serving and 15 grams of protein.
(We put more than 4 oz of cheddar cheese in. We aren’t used to eating that healthy and needed more cheese!)
Serves 6
2 tablespoons olive oil
6 tablespoons lemon or lime juice
3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
Fresh Pepper
12 cups baby spinach leaves, stems removed, loosely packed
3 cups grape or cherry tomatoes
1 medium yellow bell pepper, seeded, cut into quarters, and sliced thin
1 medium red bell pepper, seeded, cut into quarters, and sliced thin
2 15oz cans low sodium black beans (drained and rinsed)
4 oz shredded sharp cheddar cheese
1 medium avocado, peeled, pitted, and sliced in ½ inch pieces
Make the dressing: In a small bowl whisk together olive oil, lemon or lime juice, vinegar, mustard, and pepper. Set aside.
In a deep, clear, glass bowl, layer the salad as follows: ½ of the spinach leaves, ½ of the tomatoes, ½ of the peppers, 1 can of beans and ½ of the cheese. Repeat the layers. Top the salad with avocado.
To serve: pass salad around the table followed by the dressing.
This dish has 17 grams of fiber per serving and 15 grams of protein.
(We put more than 4 oz of cheddar cheese in. We aren’t used to eating that healthy and needed more cheese!)
Bacon-Cheeseburger Chopped Salad
From Tina Engelbrecht
Serves 2
1/2 lb lean ground turkey
1/8 tsp salt, 1/4 tsp pepper
2 slices center-cut bacon
2 romaine lettuce hearts, chopped
2 plum tomatoes, chopped
1/2 small red onion, chopped
1/2 cup shredded cheddar cheese
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
Mix together ground turkey, salt and pepper; shape into 2 large thin patties. Cook over medium heat in a nonstick skillet 5 minutes per side or until no longer pink; cool and coarsley crumble. Cook bacon in skillet until crisp; crumble. Combine lettuce, crumbled hamburger, bacon, tomato and onion; toss. Sprinkle with cheese. Whisk together vinegar and mustard. Divide salad into 2 servings; drizzle with vinegar mixture.
Yam Apple Bake
Recipe from Denean Vreeland
6 yams, par-boiled
6 apples, peeled and sliced
2 C boiling water
1 C sugar
4 Tbsp cornstarch
2 Tbsp lemon juice
½ C butter
Peel and slice par-boiled yams ½ inch thick. Prepare sauce by combining water, sugar, cornstarch, lemon juice and butter, cooking over low heat until thick. Alternate layers of yams, apples and sauce. Bake at 350 F until bubbly.
6 yams, par-boiled
6 apples, peeled and sliced
2 C boiling water
1 C sugar
4 Tbsp cornstarch
2 Tbsp lemon juice
½ C butter
Peel and slice par-boiled yams ½ inch thick. Prepare sauce by combining water, sugar, cornstarch, lemon juice and butter, cooking over low heat until thick. Alternate layers of yams, apples and sauce. Bake at 350 F until bubbly.
Turkish Pilaf
Recipe from Lorilyn Glenn
3 Tbsp butter or margarine
¾ C white rice (not instant)
1 medium onion, chopped
½ C sliced celery
1 envelope Lipton turkey or chicken noodle soup mix
2 c. water
In skillet, heat butter or margarine, and sauté rice, onion, and celery stirring until rice is golden brown. Stir in soup mix and water. Bring to a boil; cover and simmer 25 minutes or until water is absorbed and rice is tender. Serve.
3 Tbsp butter or margarine
¾ C white rice (not instant)
1 medium onion, chopped
½ C sliced celery
1 envelope Lipton turkey or chicken noodle soup mix
2 c. water
In skillet, heat butter or margarine, and sauté rice, onion, and celery stirring until rice is golden brown. Stir in soup mix and water. Bring to a boil; cover and simmer 25 minutes or until water is absorbed and rice is tender. Serve.
Spicy Peanut Noodles
Recipe from Erin Mendenhall
8 oz linguine
½ creamy peanut butter
2 Tbsp soy sauce
1 ½ tsp rice wine vinegar
1-2 tsp chile paste with garlic (in the Asian aisle)
¼ C water
1 med red bell pepper, cut into thin strips
¾ C chopped, seeded cucumber
3 green onions, sliced diagonally
2 Tbsp chopped cilantro
½ tsp sugar
Cook linguine, cool. Combine peanut butter, soy sauce, vinegar, chile pase water, and sugar. Whisk until blended. Add linguine, bell pepper, cucumbers, green onions. Toss together, sprinkle with cilantro. I like to add small slivers of chicken cooked in a small amount of sesame oil to make it a meal. Serve cold or at room temperature.
8 oz linguine
½ creamy peanut butter
2 Tbsp soy sauce
1 ½ tsp rice wine vinegar
1-2 tsp chile paste with garlic (in the Asian aisle)
¼ C water
1 med red bell pepper, cut into thin strips
¾ C chopped, seeded cucumber
3 green onions, sliced diagonally
2 Tbsp chopped cilantro
½ tsp sugar
Cook linguine, cool. Combine peanut butter, soy sauce, vinegar, chile pase water, and sugar. Whisk until blended. Add linguine, bell pepper, cucumbers, green onions. Toss together, sprinkle with cilantro. I like to add small slivers of chicken cooked in a small amount of sesame oil to make it a meal. Serve cold or at room temperature.
Sour Cream Potatoes
Recipe from Lorilyn Glenn
Potatoes, cooked and diced OR diced frozen potatoes
¼ C melted butter
1 C cream of mushroom soup
(or cream of chicken)
1 C sour cream
1/3 C minced onion or flakes
1 C grated cheddar cheese
Spread potatoes in 9x13 pan. Mix other ingredients together. Bake in 350 F oven for 30-40 minutes.
Potatoes, cooked and diced OR diced frozen potatoes
¼ C melted butter
1 C cream of mushroom soup
(or cream of chicken)
1 C sour cream
1/3 C minced onion or flakes
1 C grated cheddar cheese
Spread potatoes in 9x13 pan. Mix other ingredients together. Bake in 350 F oven for 30-40 minutes.
Rice Pilaf
Recipe from Amy Bartley
1 C rice
1 sm can mushrooms
1 stick butter
1 tsp oregano
1 Tbsp minced onion
2 cans beef consomme
Melt butter in frying pan. Add mushrooms and juice, onion, oregano and rice. Simmer and stir until rice is slightly brown (about 20 minutes). Pour consommé and water in a 2 qt casserole dish. Add cooled rice mixture. Cover and bake for 1 hour at 400 F.
1 C rice
1 sm can mushrooms
1 stick butter
1 tsp oregano
1 Tbsp minced onion
2 cans beef consomme
Melt butter in frying pan. Add mushrooms and juice, onion, oregano and rice. Simmer and stir until rice is slightly brown (about 20 minutes). Pour consommé and water in a 2 qt casserole dish. Add cooled rice mixture. Cover and bake for 1 hour at 400 F.
Herbed Green Beans
Recipe from Denean Vreeland
1 lb fresh green beans, or 1-16oz pkg frozen
2 Tbsp olive oil
¼ C fresh parsley
½ tsp dried basil, or 1 ½ tsp fresh
½ tsp dried oregano, or 1 ½ tsp fresh
1/8 tsp crushed red pepper
2 cloves garlic, minced
Steam green beans 5 – 10 minutes. In large frying pan heat oil, add herbs, stirring until garlic is golden. Add beans, cook 1 – 2 minutes until hot.
1 lb fresh green beans, or 1-16oz pkg frozen
2 Tbsp olive oil
¼ C fresh parsley
½ tsp dried basil, or 1 ½ tsp fresh
½ tsp dried oregano, or 1 ½ tsp fresh
1/8 tsp crushed red pepper
2 cloves garlic, minced
Steam green beans 5 – 10 minutes. In large frying pan heat oil, add herbs, stirring until garlic is golden. Add beans, cook 1 – 2 minutes until hot.
Vegetable, Beef and Barley Soup
Recipe from Helena Hall
4 c. cooked beef
4 potatoes peeled and cubed
2 c. frozen mixed vegetables
10 cups of water
¼ c. beef base, paste
¾ cup pearl barley
2 cans stewed tomatoes, with liquid
1 46 oz. can vegetable juice
Boil potatoes until tender. Add remaining ingredients and bring to a boil. Let simmer for at least 30 minutes. Add pepper, garlic powder, and seasoning salt to taste.
4 c. cooked beef
4 potatoes peeled and cubed
2 c. frozen mixed vegetables
10 cups of water
¼ c. beef base, paste
¾ cup pearl barley
2 cans stewed tomatoes, with liquid
1 46 oz. can vegetable juice
Boil potatoes until tender. Add remaining ingredients and bring to a boil. Let simmer for at least 30 minutes. Add pepper, garlic powder, and seasoning salt to taste.
Vegetable and Bean Chili
Recipe from Lynn Robbins
1 Tbsp olive oil
1 large onion, chopped
2 tsp garlic, chopped fine
1-1 lb bag frozen carrots, broccoli and cauliflower mix
1-16oz can red beans, rinsed
1-16oz can garbanzo beans, rinsed
2-14oz cans diced tomatoes with green chilies, undrained
1-8oz can tomato sauce
2 C frozen whole kernel corn
2 Tbsp chili powder
1 Tbsp ground cumin
¾ tsp salt
1/8 tsp cayenne pepper
In 5 quart Dutch oven, heat oil over medium-high heat. Add onion and cook 4 to 5 minutes, stirring frequently, until onions are softened.
1 Tbsp olive oil
1 large onion, chopped
2 tsp garlic, chopped fine
1-1 lb bag frozen carrots, broccoli and cauliflower mix
1-16oz can red beans, rinsed
1-16oz can garbanzo beans, rinsed
2-14oz cans diced tomatoes with green chilies, undrained
1-8oz can tomato sauce
2 C frozen whole kernel corn
2 Tbsp chili powder
1 Tbsp ground cumin
¾ tsp salt
1/8 tsp cayenne pepper
In 5 quart Dutch oven, heat oil over medium-high heat. Add onion and cook 4 to 5 minutes, stirring frequently, until onions are softened.
Southwest Beef Stew
Recipe from Amy Bartley
2 # hamburger
1 ½ C chopped onion
28 oz can diced tomatoes, undrained
16 oz pkg corn, thawed
15 oz can black beans, rinsed and drained
1 C picante sauce
¾ C water
1 tsp ground cumin
¾ tsp salt
½ tsp garlic powder
½ tsp pepper
½ C shredded cheddar cheese
Cook beef and onions over medium heat until cooked. Drain. Stir in tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 min or until corn is tender.
Garnish with cheese.
2 # hamburger
1 ½ C chopped onion
28 oz can diced tomatoes, undrained
16 oz pkg corn, thawed
15 oz can black beans, rinsed and drained
1 C picante sauce
¾ C water
1 tsp ground cumin
¾ tsp salt
½ tsp garlic powder
½ tsp pepper
½ C shredded cheddar cheese
Cook beef and onions over medium heat until cooked. Drain. Stir in tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 min or until corn is tender.
Garnish with cheese.
Six Can Chicken Tortilla Soup
Recipe from Sarah Lythgoe
1-15oz can of corn, drained
2-14½oz chicken broth
1-10oz can chunked chicken
1-15oz can black beans, drained
1-10oz can Rotel tomatoes, drained
Tortilla chips
Put all cans into large saucepan, simmer over medium heat. Serve over tortilla chips in bowl.
1-15oz can of corn, drained
2-14½oz chicken broth
1-10oz can chunked chicken
1-15oz can black beans, drained
1-10oz can Rotel tomatoes, drained
Tortilla chips
Put all cans into large saucepan, simmer over medium heat. Serve over tortilla chips in bowl.
Olive Garden Zuppa Toscana
Recipe from Megan Burkhardt
1 lb Italian sausage
1 ½ tsp crushed red peppers
1 large white onion, diced
4 Tbsp bacon pieces
2 tsp garlic
10 C water
5 cubes of chicken bouillon
1 C heavy cream
1 lb russet potatoes, sliced (about 3)
¼ of a bunch of kale
Sauté sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan sauté bacon, onions, and garlic over low-medium heat until onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the potatoes and cook until soft, about half an hour. Add the cream and just cook until thoroughly heated. Stir in the sausage and kale, let heat through and serve.
1 lb Italian sausage
1 ½ tsp crushed red peppers
1 large white onion, diced
4 Tbsp bacon pieces
2 tsp garlic
10 C water
5 cubes of chicken bouillon
1 C heavy cream
1 lb russet potatoes, sliced (about 3)
¼ of a bunch of kale
Sauté sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan sauté bacon, onions, and garlic over low-medium heat until onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the potatoes and cook until soft, about half an hour. Add the cream and just cook until thoroughly heated. Stir in the sausage and kale, let heat through and serve.
My Three Bean Chili
Recipe from Denean Vreeland
1 lb sausage
1 lb ground beef
2 med onions, chopped
1 lg green pepper, chopped
3 cloves garlic, minced
¼ C flour
1 tsp chili powder
2 tsp cumin
2 tsp basil leaves
2 tsp oregano leaves
1 tsp salt
3-15oz cans diced tomatoes with green chilies
1-14oz can tomato sauce
3 Tbsp Worcestershire sauce
1 ½ tsp Tabasco sauce
3-15oz cans beans, any variety
cilantro, chopped - optional
Cook sausage, ground beef, onions, peppers and garlic. Drain. Stir in flour and dry spices. Add tomatoes and tomato sauce, Worcestershire and Tobasco. Cover and simmer 1 hour. Stir in beans, cook until heated through. Add chopped cilantro, if desired.
1 lb sausage
1 lb ground beef
2 med onions, chopped
1 lg green pepper, chopped
3 cloves garlic, minced
¼ C flour
1 tsp chili powder
2 tsp cumin
2 tsp basil leaves
2 tsp oregano leaves
1 tsp salt
3-15oz cans diced tomatoes with green chilies
1-14oz can tomato sauce
3 Tbsp Worcestershire sauce
1 ½ tsp Tabasco sauce
3-15oz cans beans, any variety
cilantro, chopped - optional
Cook sausage, ground beef, onions, peppers and garlic. Drain. Stir in flour and dry spices. Add tomatoes and tomato sauce, Worcestershire and Tobasco. Cover and simmer 1 hour. Stir in beans, cook until heated through. Add chopped cilantro, if desired.
Creamy Potato Soup
Recipe from Lorilyn Glenn
2 Tbsp butter
1 yellow onion, finely diced
2 cloves of garlic, minced finely
2 stalks celery, diced
½ C diced carrots
3 C chicken broth
2 - 3 potatoes, peeled and diced
1 C milk (not skim)
4 Tbsp flour
1-8 oz. pkg regular or light cream cheese
2 - 3 (~ 1 lb) boneless, skinless chicken breasts, cooked and diced
In a large pot, melt the butter and add the onion, garlic, celery, and carrots. Sauté, stirring often, for 3 - 4 minutes, until veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until potatoes are tender, about 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3 - 4 minutes, until the soup begins to thicken slightly. Stir often so it doesn’t burn.
Soften the cream cheese in the microwave (at 30% power for about 1 minute) until it is very soft and slightly melted. Add the cream cheese in small tablespoon size pieces. Let the pieces sit in soup and warm through, then stir the soup until the cream cheese melts and mixes well. Add the cooked chicken and heat through. Season with salt and pepper to taste. Serve.
2 Tbsp butter
1 yellow onion, finely diced
2 cloves of garlic, minced finely
2 stalks celery, diced
½ C diced carrots
3 C chicken broth
2 - 3 potatoes, peeled and diced
1 C milk (not skim)
4 Tbsp flour
1-8 oz. pkg regular or light cream cheese
2 - 3 (~ 1 lb) boneless, skinless chicken breasts, cooked and diced
In a large pot, melt the butter and add the onion, garlic, celery, and carrots. Sauté, stirring often, for 3 - 4 minutes, until veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until potatoes are tender, about 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3 - 4 minutes, until the soup begins to thicken slightly. Stir often so it doesn’t burn.
Soften the cream cheese in the microwave (at 30% power for about 1 minute) until it is very soft and slightly melted. Add the cream cheese in small tablespoon size pieces. Let the pieces sit in soup and warm through, then stir the soup until the cream cheese melts and mixes well. Add the cooked chicken and heat through. Season with salt and pepper to taste. Serve.
Butternut Squash Soup
Recipe from Erin Mendenhall
1 large butternut squash, peeled, chopped
1 medium white onion, chopped
1/3 C white rice
4 Tbsp butter
2 2/3 C chicken broth
2 C milk or cream
¼ tsp nutmeg
¼ tsp cinnamon
2 tsp salt
½ tsp pepper
3 Tbsp sugar
Saute onions in butter until translucent. Add everything else. Bring to a boil. Lower heat and simmer for 30 min until squash is soft. Puree in blender or food processer.
1 large butternut squash, peeled, chopped
1 medium white onion, chopped
1/3 C white rice
4 Tbsp butter
2 2/3 C chicken broth
2 C milk or cream
¼ tsp nutmeg
¼ tsp cinnamon
2 tsp salt
½ tsp pepper
3 Tbsp sugar
Saute onions in butter until translucent. Add everything else. Bring to a boil. Lower heat and simmer for 30 min until squash is soft. Puree in blender or food processer.
Butternut Squash and Ham Bisque
Recipe from Erin Mendenhall
2 Tbsp butter
½ large sweet onion, chopped
½ tsp dried rosemary, chopped
2 cloves garlic, minced
5 C peeled, diced butternut squash
1 C peeled, diced potatoes
6 C chicken broth
1 tsp salt
Black pepper to taste
½ C half and half
1 ½ C diced, cooked ham
Melt butter in large soup pot. Saute onion and rosemary about 10 min. Add garlic and cook another min. Add the squash, potatoes, chicken broth, and salt and bring to a boil. Reduce heat and cover pot. Cook at low boil about 20 min until vegetables are very soft. Use a slotted spoon to transfer solids and a ladleful of broth into food processer or blender in batches. Puree and stir them back into the broth. Stir in pepper, cream, and ham. Heat through.
2 Tbsp butter
½ large sweet onion, chopped
½ tsp dried rosemary, chopped
2 cloves garlic, minced
5 C peeled, diced butternut squash
1 C peeled, diced potatoes
6 C chicken broth
1 tsp salt
Black pepper to taste
½ C half and half
1 ½ C diced, cooked ham
Melt butter in large soup pot. Saute onion and rosemary about 10 min. Add garlic and cook another min. Add the squash, potatoes, chicken broth, and salt and bring to a boil. Reduce heat and cover pot. Cook at low boil about 20 min until vegetables are very soft. Use a slotted spoon to transfer solids and a ladleful of broth into food processer or blender in batches. Puree and stir them back into the broth. Stir in pepper, cream, and ham. Heat through.
15 Minute Vegan Broccoli Cheddar Soup
Recipe from Meagan Phillips
3 C fresh broccoli florets, chopped
1 vegan chicken bouillon cube (or vegetable bouillon cube)
3 Tbsp buckwheat flour or all-purpose flour
2 Tbsp vegan butter
1 ½ C plain nondairy milk
1 Tbsp tomato paste
¼ C nutritional yeast
½ tsp salt
½ tsp garlic powder
2 Tbsp fresh lemon juice
1 tsp dijon mustard
Dissolve bouillon cube in 2 C boiling water. Place broccoli in a mesh strainer over the bouillon, and steam broccoli while bouillon dissolves. Set aside. In a medium saucepan, whisk together the vegan butter and flour over medium heat. Add nondairy milk, lemon juice, nutritional yeast, tomato paste, salt, dijon, and and garlic powder. Bring to a boil, and whisk continuously to keep the mixture smooth. Reduce heat to low and simmer for about 5 - 10 minutes, allowing the cheese mixture to thicken. Stir in the broccoli and the desired amount of broth to thin out the soup as much as you want. I used ½ C broth, but you may want more or less depending on how thick or thin you like your soup.
3 C fresh broccoli florets, chopped
1 vegan chicken bouillon cube (or vegetable bouillon cube)
3 Tbsp buckwheat flour or all-purpose flour
2 Tbsp vegan butter
1 ½ C plain nondairy milk
1 Tbsp tomato paste
¼ C nutritional yeast
½ tsp salt
½ tsp garlic powder
2 Tbsp fresh lemon juice
1 tsp dijon mustard
Dissolve bouillon cube in 2 C boiling water. Place broccoli in a mesh strainer over the bouillon, and steam broccoli while bouillon dissolves. Set aside. In a medium saucepan, whisk together the vegan butter and flour over medium heat. Add nondairy milk, lemon juice, nutritional yeast, tomato paste, salt, dijon, and and garlic powder. Bring to a boil, and whisk continuously to keep the mixture smooth. Reduce heat to low and simmer for about 5 - 10 minutes, allowing the cheese mixture to thicken. Stir in the broccoli and the desired amount of broth to thin out the soup as much as you want. I used ½ C broth, but you may want more or less depending on how thick or thin you like your soup.
Monday, March 2, 2015
Zesty Guacamole Sandwich
Recipe from Lyssa Wagner
2 slices French bread
1 Tbsp “I Can’t Believe it’s
Not Butter”
“Dean’s Zesty Guacamole ”
2 slices bacon/turkey bacon
¼ C shredded Colby Jack cheese
Lightly “butter” both slices of bread on one side. On the non-buttered side of one, spread a layer of the zesty guacamole dip. Place in skillet just below medium heat. Tear two slices of bacon/turkey bacon in half and place the four strips over the guacamole, sprinkle cheese on top. Top with second slice of French bread, buttered side on the outside (like a grilled cheese). Flip when bottom side is a golden brown and cheese has begun to melt. Cook other side until golden brown.
2 slices French bread
1 Tbsp “I Can’t Believe it’s
Not Butter”
“Dean’s Zesty Guacamole ”
2 slices bacon/turkey bacon
¼ C shredded Colby Jack cheese
Lightly “butter” both slices of bread on one side. On the non-buttered side of one, spread a layer of the zesty guacamole dip. Place in skillet just below medium heat. Tear two slices of bacon/turkey bacon in half and place the four strips over the guacamole, sprinkle cheese on top. Top with second slice of French bread, buttered side on the outside (like a grilled cheese). Flip when bottom side is a golden brown and cheese has begun to melt. Cook other side until golden brown.
Yummy Chicken Enchiladas
Recipe from KayAnna G. Tennant
2 C cooked chicken, shredded
1 ½ C Monterey-Jack cheese, shredded
1 C cheddar cheese, shredded
1 24 oz jar salsa, mild
1 16 oz carton sour cream
1 pkg 10-inch flour tortillas
1 sweet green pepper, cut into thin strips
1 medium onion, cut into thin strips
2 Tbsp cooking oil
Heat oven to 350°. Coat 2 - 9 x 13 inch baking dishes with cooking spray. Wrap tortillas in foil and heat in oven until warm. (Keep covered.) In a skillet, cook onion and pepper strips until tender.
Remove 1 tortilla from foil and replace cover. Spread a narrow layer of sour cream across center of tortilla. Alternate onions, peppers, chicken, salsa and cheese onto tortilla in a thin layer. Roll up the assembled wrap and place in baking dish, seam side down. Repeat process for remaining tortillas until both baking dishes are filled.
Spread remaining salsa on top of the wrapped tortillas and cover with foil. Bake for 35 minutes, remove from oven and uncover. Sprinkle remaining cheese over all wraps and bake for 5 – 10 minutes more until cheese melts. Remove from oven, garnish with sour cream.
2 C cooked chicken, shredded
1 ½ C Monterey-Jack cheese, shredded
1 C cheddar cheese, shredded
1 24 oz jar salsa, mild
1 16 oz carton sour cream
1 pkg 10-inch flour tortillas
1 sweet green pepper, cut into thin strips
1 medium onion, cut into thin strips
2 Tbsp cooking oil
Heat oven to 350°. Coat 2 - 9 x 13 inch baking dishes with cooking spray. Wrap tortillas in foil and heat in oven until warm. (Keep covered.) In a skillet, cook onion and pepper strips until tender.
Remove 1 tortilla from foil and replace cover. Spread a narrow layer of sour cream across center of tortilla. Alternate onions, peppers, chicken, salsa and cheese onto tortilla in a thin layer. Roll up the assembled wrap and place in baking dish, seam side down. Repeat process for remaining tortillas until both baking dishes are filled.
Spread remaining salsa on top of the wrapped tortillas and cover with foil. Bake for 35 minutes, remove from oven and uncover. Sprinkle remaining cheese over all wraps and bake for 5 – 10 minutes more until cheese melts. Remove from oven, garnish with sour cream.
White Chicken Chili
Recipe from Erin Mendenhall
4 chicken breasts
4 cans chicken broth
1 can cream of mushroom soup
1 small onion, diced
1 lime, juiced
1 can hominy
1 can sweet corn
2 sm cans diced green chilis
2 cans Northern beans, drained
2 tsp cumin
2 tsp lemon pepper
2 tsp onion powder
1 Tbsp garlic powder
1 tsp cilantro
Season chicken with garlic salt and pepper and sear all sides in a large stock pot. Add chicken broth, soup, onion, and spices. Bring to a low boil and simmer 1-2 hours. Remove chicken and shred, return to broth. Add all other ingredients and simmer about 30 min.
4 chicken breasts
4 cans chicken broth
1 can cream of mushroom soup
1 small onion, diced
1 lime, juiced
1 can hominy
1 can sweet corn
2 sm cans diced green chilis
2 cans Northern beans, drained
2 tsp cumin
2 tsp lemon pepper
2 tsp onion powder
1 Tbsp garlic powder
1 tsp cilantro
Season chicken with garlic salt and pepper and sear all sides in a large stock pot. Add chicken broth, soup, onion, and spices. Bring to a low boil and simmer 1-2 hours. Remove chicken and shred, return to broth. Add all other ingredients and simmer about 30 min.
Trisha's Macaroni and Cheese
Recipe from Trisha Headman
3 C uncooked elbow macaroni
1/2 C Butter
1/4 C Flour
4 C Milk
4 oz Sharp, white cheddar
1 lb Velveeta
1 C Cheddar cheese
2 tsp Dry mustard
3 shakes Onion powder
3 shakes Pepper
Preheat oven to 400°. Cook macaroni just until tender. In separate saucepan, melt butter. Blend in flour, mustard powder and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the cheeses and stir until thick and smooth. Drain noodles and combine with the cheese sauce. Transfer into 9x13 pan and bake for 20-25 minutes until thick and bubbly.
3 C uncooked elbow macaroni
1/2 C Butter
1/4 C Flour
4 C Milk
4 oz Sharp, white cheddar
1 lb Velveeta
1 C Cheddar cheese
2 tsp Dry mustard
3 shakes Onion powder
3 shakes Pepper
Preheat oven to 400°. Cook macaroni just until tender. In separate saucepan, melt butter. Blend in flour, mustard powder and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the cheeses and stir until thick and smooth. Drain noodles and combine with the cheese sauce. Transfer into 9x13 pan and bake for 20-25 minutes until thick and bubbly.
Tots n Brats
Recipe from Sarah Lythgoe
1 lb uncooked bratwurst, casings removed
1- 32oz frozen tater tots
2 C shredded cheddar cheese
1 med onion, chopped
1-10 oz can cr of mushroom soup
2 C sour cream
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 9 x 13 baking dish. Top with tater tots and sour cream. Sprinkle with cheese. Bake, uncovered at 350 F for 35 – 40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
1 lb uncooked bratwurst, casings removed
1- 32oz frozen tater tots
2 C shredded cheddar cheese
1 med onion, chopped
1-10 oz can cr of mushroom soup
2 C sour cream
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 9 x 13 baking dish. Top with tater tots and sour cream. Sprinkle with cheese. Bake, uncovered at 350 F for 35 – 40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
Teriyaki Pork Tenderloin
Recipe from Erin Mendenhall
2 (1 lb) pork tenderloins
5 Tbsp soy sauce
2 garlic cloves, minced
2 tsp brown sugar
1 tsp ground ginger
1 tsp black pepper
Marinate in bag for 8 or more hours – drain marinade – Bake at 425° 25-35 min or until internal temp reached 160°
2 (1 lb) pork tenderloins
5 Tbsp soy sauce
2 garlic cloves, minced
2 tsp brown sugar
1 tsp ground ginger
1 tsp black pepper
Marinate in bag for 8 or more hours – drain marinade – Bake at 425° 25-35 min or until internal temp reached 160°
Sweet Potato Souffle
Recipe from Trisha Headman
Sweet Potatoes, mashed
1 C Sugar
1/2 C Milk
1/4 C Butter, softened
1/2 tsp Salt
1 Tbsp Vanilla
3 Egg yolks
3 Egg whites, beaten stiff
Topping:
1 C brown sugar, packed
1/2 C Flour
3/4 tsp Baking powder
1/4 tsp Salt
1/4 C Butter, melted
Combine the first 7 ingredients and mix well. Fold in the stiff-beaten egg whites. Bake @ 325° for 35-45 min, until knife comes out clean.
Sweet Potatoes, mashed
1 C Sugar
1/2 C Milk
1/4 C Butter, softened
1/2 tsp Salt
1 Tbsp Vanilla
3 Egg yolks
3 Egg whites, beaten stiff
Topping:
1 C brown sugar, packed
1/2 C Flour
3/4 tsp Baking powder
1/4 tsp Salt
1/4 C Butter, melted
Combine the first 7 ingredients and mix well. Fold in the stiff-beaten egg whites. Bake @ 325° for 35-45 min, until knife comes out clean.
Sweet and Sour Meatballs
Recipe from Carol Johnson
Meatballs:
1 ½ lb ground beef
2 eggs
1 ½ Tbsp. cornstarch
½ tsp salt
3 Tbsp finely chopped onion
Dash of pepper
Sauce:
1 can of pineapple rings
1 ½ Tbsp. oil
1 ½ Tbsp. soy sauce
¼ C vinegar
½ - ¾ C sugar (to taste)
¼ C cornstarch
1 large green pepper, cut
2 large fresh tomatoes, cut
Mix all meatball ingredients together. Form into 1 inch balls. Cook in a frying pan until browned and cooked through. Drain and reserve. Drain pineapple and mix juice with water to make 2 C. Heat pineapple juice over low heat. Add oil, soy sauce, vinegar and sugar. Mix cornstarch with 2 tbsp of water until smooth. Add to the pineapple juice mixture, stirring constantly and cook until thickened. Cut pineapple slices into chunks. Add meatballs, green pepper, tomatoes and pineapple. Heat thoroughly. Serve over cooked rice.
Meatballs:
1 ½ lb ground beef
2 eggs
1 ½ Tbsp. cornstarch
½ tsp salt
3 Tbsp finely chopped onion
Dash of pepper
Sauce:
1 can of pineapple rings
1 ½ Tbsp. oil
1 ½ Tbsp. soy sauce
¼ C vinegar
½ - ¾ C sugar (to taste)
¼ C cornstarch
1 large green pepper, cut
2 large fresh tomatoes, cut
Mix all meatball ingredients together. Form into 1 inch balls. Cook in a frying pan until browned and cooked through. Drain and reserve. Drain pineapple and mix juice with water to make 2 C. Heat pineapple juice over low heat. Add oil, soy sauce, vinegar and sugar. Mix cornstarch with 2 tbsp of water until smooth. Add to the pineapple juice mixture, stirring constantly and cook until thickened. Cut pineapple slices into chunks. Add meatballs, green pepper, tomatoes and pineapple. Heat thoroughly. Serve over cooked rice.
Sweet and Sour Meatballs
Recipe from Amy Bartley
1 can pineapple chunks
½ C water
3 Tbsp vinegar
1 Tbsp soy sauce
½ C light brown sugar, packed
3 Tbsp cornstarch
1 lg green pepper, chopped
1 pkg meatballs
Drain pineapple, reserving juice and set aside. Add water to juice to make 1 C. liquid. Pour into large skillet. Add 1/3 C water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer, uncovered, for 20 minutes or until heated through. Serve over rice.
1 can pineapple chunks
½ C water
3 Tbsp vinegar
1 Tbsp soy sauce
½ C light brown sugar, packed
3 Tbsp cornstarch
1 lg green pepper, chopped
1 pkg meatballs
Drain pineapple, reserving juice and set aside. Add water to juice to make 1 C. liquid. Pour into large skillet. Add 1/3 C water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs and green pepper. Simmer, uncovered, for 20 minutes or until heated through. Serve over rice.
Sweet and Sour Chicken
Recipe from Erin Mendenhall
3 lbs chicken breast, cut into pieces
1 tsp garlic salt
½ tsp black pepper
1 beaten egg
4-6 Tbsp cornstarch or flour
¾ C sugar
½ C vinegar
½ C chicken stock
3 ½ Tbsp catsup
1 Tbsp soy sauce
Sprinkle chicken with garlic salt and pepper. Let stand for 1 hour in the fridge. Preheat oven to 325°.
Dip chicken in beaten egg and cornstarch/flour. Brown in hot oil. Place in baking dish.
Mix sugar, vinegar, chicken stock, catsup, and soy sauce in a small saucepan and heat until sugar dissolved and all combined. Pour over chicken in baking dish. Bake uncovered for 1 hour. Turn chicken once or twice.
3 lbs chicken breast, cut into pieces
1 tsp garlic salt
½ tsp black pepper
1 beaten egg
4-6 Tbsp cornstarch or flour
¾ C sugar
½ C vinegar
½ C chicken stock
3 ½ Tbsp catsup
1 Tbsp soy sauce
Sprinkle chicken with garlic salt and pepper. Let stand for 1 hour in the fridge. Preheat oven to 325°.
Dip chicken in beaten egg and cornstarch/flour. Brown in hot oil. Place in baking dish.
Mix sugar, vinegar, chicken stock, catsup, and soy sauce in a small saucepan and heat until sugar dissolved and all combined. Pour over chicken in baking dish. Bake uncovered for 1 hour. Turn chicken once or twice.
Sweet and Sour Chicken
Recipe from Lyssa Wagner
Chicken Breading:
3-5 Chicken breasts
Cornstarch
2 Eggs, beaten
1/3 C Olive Oil
Sauce:
¾ C Splenda
4 Tbsp Ketchup
½ C white distilled vinegar
1 Tbsp Soy Sauce
1 tsp Garlic Salt
Trim any fat from chicken and cut into bite size pieces. Dip chicken into cornstarch FIRST and THEN dip in eggs (yes, eggs come SECOND). Heat oil (or Pam) in large skillet and cook chicken until browned. Place in baking dish.
For sauce, whisk together ingredients until smooth. Pour over chicken, turning chicken so sauce reaches all sides.
Bake at 350 for approx. 15-20 minutes, checking the inside of one to make sure cooked through, but not dry.
Chicken Breading:
3-5 Chicken breasts
Cornstarch
2 Eggs, beaten
1/3 C Olive Oil
Sauce:
¾ C Splenda
4 Tbsp Ketchup
½ C white distilled vinegar
1 Tbsp Soy Sauce
1 tsp Garlic Salt
Trim any fat from chicken and cut into bite size pieces. Dip chicken into cornstarch FIRST and THEN dip in eggs (yes, eggs come SECOND). Heat oil (or Pam) in large skillet and cook chicken until browned. Place in baking dish.
For sauce, whisk together ingredients until smooth. Pour over chicken, turning chicken so sauce reaches all sides.
Bake at 350 for approx. 15-20 minutes, checking the inside of one to make sure cooked through, but not dry.
Spinach Pie
Recipe from Lorilyn Glenn
7 large eggs
2 Tbsp milk
3 roasted garlic cloves, pressed
¼ tsp lemon pepper
dash of salt
3 slices bacon, chopped (optional)
1 large flour tortilla
1 ½ C shredded cheese
3 C fresh spinach (chopped or torn if desired)
Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper, and salt) in a bowl. Set aside. Lay the flour tortilla in a glass pie dish, press gently (doesn’t need to lay flat). Sprinkle 1/2 cup of cheese on tortilla. Sprinkle spinach and remaining cheese onto tortilla in layers, press gently. Pour egg mixture evenly into pie dish. Bake in oven for 35-45 minutes on 365 F. Cut into slices and serve. Great with a side of salsa on top.
7 large eggs
2 Tbsp milk
3 roasted garlic cloves, pressed
¼ tsp lemon pepper
dash of salt
3 slices bacon, chopped (optional)
1 large flour tortilla
1 ½ C shredded cheese
3 C fresh spinach (chopped or torn if desired)
Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper, and salt) in a bowl. Set aside. Lay the flour tortilla in a glass pie dish, press gently (doesn’t need to lay flat). Sprinkle 1/2 cup of cheese on tortilla. Sprinkle spinach and remaining cheese onto tortilla in layers, press gently. Pour egg mixture evenly into pie dish. Bake in oven for 35-45 minutes on 365 F. Cut into slices and serve. Great with a side of salsa on top.
Spinach Manicotti
Recipe from KayAnna G. Tennant
12 – 16 manicotti shells
1 lb ground beef
2 Tbsp butter or margarine
½ small onion, chopped fine
1 garlic clove, crushed
1-10 oz pkg frozen chopped spinach, thawed squeezed dry
2 C ricotta cheese
4 C Mozzarella cheese, divided
1-26 oz jar spaghetti sauce
½ C Parmesan cheese, grated
Preheat oven to 350°. Coat a 9 x 13 baking dish with non-stick cooking spray. Cook pasta according to package directions. Drain and rinse with cool water. Brown ground beef and drain. Sauté onions and aril in 2 tbsp of butter or margarine until tender. Add spinach and heat until all moisture is absorbed. Transfer to a large bowl. Add 2 c of Ricotta cheese and 2 c of Mozzarella cheese. Mix ingredients together well.
Stuff each shell with mix, packing firmly. Pour a little of the spaghetti sauce in the bottom of the baking dish. Lay Manicotti side-by-side in the sauce. Top with remaining sauce. Sprinkle with remaining Mozzarella cheese and bake for 15 minutes. Sprinkle with Parmesan cheese, bake 15 minutes more and serve. Makes 6 – 8 servings.
12 – 16 manicotti shells
1 lb ground beef
2 Tbsp butter or margarine
½ small onion, chopped fine
1 garlic clove, crushed
1-10 oz pkg frozen chopped spinach, thawed squeezed dry
2 C ricotta cheese
4 C Mozzarella cheese, divided
1-26 oz jar spaghetti sauce
½ C Parmesan cheese, grated
Preheat oven to 350°. Coat a 9 x 13 baking dish with non-stick cooking spray. Cook pasta according to package directions. Drain and rinse with cool water. Brown ground beef and drain. Sauté onions and aril in 2 tbsp of butter or margarine until tender. Add spinach and heat until all moisture is absorbed. Transfer to a large bowl. Add 2 c of Ricotta cheese and 2 c of Mozzarella cheese. Mix ingredients together well.
Stuff each shell with mix, packing firmly. Pour a little of the spaghetti sauce in the bottom of the baking dish. Lay Manicotti side-by-side in the sauce. Top with remaining sauce. Sprinkle with remaining Mozzarella cheese and bake for 15 minutes. Sprinkle with Parmesan cheese, bake 15 minutes more and serve. Makes 6 – 8 servings.
Spinach Cheese Casserole
Recipe from Suzanne Clines
3 eggs
7 Tbsp flour
10 oz frozen chopped spinach (thawed and drained)
2 C cottage cheese
1 C cheddar cheese
1 tsp salt
Beat eggs and flour, add spinach, salt and cheeses. Pour into a greased 2 qt casserole dish. Bake uncovered 1 hour at 325°.
3 eggs
7 Tbsp flour
10 oz frozen chopped spinach (thawed and drained)
2 C cottage cheese
1 C cheddar cheese
1 tsp salt
Beat eggs and flour, add spinach, salt and cheeses. Pour into a greased 2 qt casserole dish. Bake uncovered 1 hour at 325°.
Slow Cooker Lasagna
Recipe from Annie Whiting
1 lb ground beef
1 large onion
2 garlic cloves-minced
1 can (29 oz) tomato sauce
1 C water
1 can (16 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1-8oz pkg no-cook lasagna noodles
4 C (16 oz) shredded mozzarella cheese
1 ½ C (12 oz) small curd cottage cheese
½ C grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-gt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-5 hours.
1 lb ground beef
1 large onion
2 garlic cloves-minced
1 can (29 oz) tomato sauce
1 C water
1 can (16 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1-8oz pkg no-cook lasagna noodles
4 C (16 oz) shredded mozzarella cheese
1 ½ C (12 oz) small curd cottage cheese
½ C grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-gt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-5 hours.
Sloppy Joes
Recipe from Teresa Ayoroa
2 lbs ground beef
2 cans tomato soup
1 Tbsp chili powder
Salt & pepper to taste
Dressing:
½ pt Miracle Whip
½ C sweet pickle, chopped
½ C finely minced onion
2 tsp mustard
Brown meat, then add remaining ingredients. Put meat mixture on hamburger buns spread with dressing; add 1 slice American cheese per sandwich. Wrap in foil; can be kept warm in 180° oven.
2 lbs ground beef
2 cans tomato soup
1 Tbsp chili powder
Salt & pepper to taste
Dressing:
½ pt Miracle Whip
½ C sweet pickle, chopped
½ C finely minced onion
2 tsp mustard
Brown meat, then add remaining ingredients. Put meat mixture on hamburger buns spread with dressing; add 1 slice American cheese per sandwich. Wrap in foil; can be kept warm in 180° oven.
Quick and Spicy Chicken Fajitas
Recipe from Yvonne Ginger
16 oz boneless, skinless chicken breast cut into strips
1 large onion, thinly sliced
1 med green pepper, sliced
1 med red pepper, sliced
2 cloves garlic, minced
10 flour tortillas
½ C sour cream
Sauce:
1 tsp chili powder
½ tsp pepper
½ tsp cumin
¼ tsp salt
1 tsp cornstarch
1 Tbsp lime juice
1/3 C salsa or picante sauce
In large non-stick fry pan, stir fry chicken strips, onion, green pepper and garlic about 5 minutes, or until chicken is opaque. Mix sauce ingredients together, pour chicken, cook and stir about 3 minutes, or until everything is hot. Warm the tortillas, serve Fajitas with sour cream and extra salsa, if desired.
16 oz boneless, skinless chicken breast cut into strips
1 large onion, thinly sliced
1 med green pepper, sliced
1 med red pepper, sliced
2 cloves garlic, minced
10 flour tortillas
½ C sour cream
Sauce:
1 tsp chili powder
½ tsp pepper
½ tsp cumin
¼ tsp salt
1 tsp cornstarch
1 Tbsp lime juice
1/3 C salsa or picante sauce
In large non-stick fry pan, stir fry chicken strips, onion, green pepper and garlic about 5 minutes, or until chicken is opaque. Mix sauce ingredients together, pour chicken, cook and stir about 3 minutes, or until everything is hot. Warm the tortillas, serve Fajitas with sour cream and extra salsa, if desired.
Quiche Lorraine
Recipe from Magali Giraud-Carrier
1 pie crust
Diced baked ham
3 eggs
½ pint whipping cream
Salt
Pepper
Nutmeg
Shredded cheddar cheese
Line 9 inch pie plate with crust, poke with a fork. Sprinkle ham over crust. Combine eggs, whipping cream, salt, pepper and nutmeg. Pour into crust over ham. Sprinkle cheese over top and bake at 380° for 50 minutes.
1 pie crust
Diced baked ham
3 eggs
½ pint whipping cream
Salt
Pepper
Nutmeg
Shredded cheddar cheese
Line 9 inch pie plate with crust, poke with a fork. Sprinkle ham over crust. Combine eggs, whipping cream, salt, pepper and nutmeg. Pour into crust over ham. Sprinkle cheese over top and bake at 380° for 50 minutes.
Pork Chop and Rice Casserole
Recipe from CC Corriveau
4 lean pork chops
2 ½ C uncooked rice
1 green pepper 2 chicken bouillon cubes
2 ½ C water
Seasoning salt
Brown pork chops on both sides. Sprinkle chops with seasoning salt. Put uncooked rice in 2 qt covered casserole dish. Put slices of green pepper on top of rice. Place pork chops on top. Dissolve bouillon cubes in water and pour over rice and chops. Bake in oven at 350 degrees, covered for 1 hour.
4 lean pork chops
2 ½ C uncooked rice
1 green pepper 2 chicken bouillon cubes
2 ½ C water
Seasoning salt
Brown pork chops on both sides. Sprinkle chops with seasoning salt. Put uncooked rice in 2 qt covered casserole dish. Put slices of green pepper on top of rice. Place pork chops on top. Dissolve bouillon cubes in water and pour over rice and chops. Bake in oven at 350 degrees, covered for 1 hour.
Penne with Grape Tomatoes, Artichokes and Mozzarella
Recipe from Juliana Wallace
1 package whole grain penne pasta
2 Tbsp Olive Oil
2 Pints Grape Tomatoes (halved)
1 Jar Marinated Artichoke Hearts (rough chop)
1 Tbsp Garlic minced
1/2 tsp Salt
1/4 tsp Pepper
8 ounces Mozzarella diced
1/4 C fresh Basil sliced thin
Cook pasta according to directions. Heat Olive oil in large skillet over medium heat. Add garlic and cook until aromatic (30 seconds). Stir in tomatoes and artichoke hearts and cook for 1 minute. Add 1/3 cup pasta water to skillet and bring to boil. Stir in salt and pepper. Remove from heat and add cooked pasta, basil, mozzarella and toss. Drizzle with more olive oil. (Recipe originally came to me from my friend Melissa Milam.)
1 package whole grain penne pasta
2 Tbsp Olive Oil
2 Pints Grape Tomatoes (halved)
1 Jar Marinated Artichoke Hearts (rough chop)
1 Tbsp Garlic minced
1/2 tsp Salt
1/4 tsp Pepper
8 ounces Mozzarella diced
1/4 C fresh Basil sliced thin
Cook pasta according to directions. Heat Olive oil in large skillet over medium heat. Add garlic and cook until aromatic (30 seconds). Stir in tomatoes and artichoke hearts and cook for 1 minute. Add 1/3 cup pasta water to skillet and bring to boil. Stir in salt and pepper. Remove from heat and add cooked pasta, basil, mozzarella and toss. Drizzle with more olive oil. (Recipe originally came to me from my friend Melissa Milam.)
Oven Roasted Sausage Potatoes and Peppers
Recipe from Amy Bartley
1# (or more) sausage links
4-5 potatoes
1 small jar banana peppers
1-2 bell peppers, sliced
1 lg onion, sliced
3 Tbsp olive oil
Salt and pepper
Spray a large baking pan with nonstick spray. Slice sausages into thin rounds. Cut potatoes into 1/2” chunks. Slice onion and pepper into strips. Place all ingredients on baking sheet and drizzle oil over. Use your hands to toss everything together in the oil, making sure everything feels coated. Add salt and pepper. Top with banana peppers. Bake at 400F 30-35 minutes or until potatoes are done.
1# (or more) sausage links
4-5 potatoes
1 small jar banana peppers
1-2 bell peppers, sliced
1 lg onion, sliced
3 Tbsp olive oil
Salt and pepper
Spray a large baking pan with nonstick spray. Slice sausages into thin rounds. Cut potatoes into 1/2” chunks. Slice onion and pepper into strips. Place all ingredients on baking sheet and drizzle oil over. Use your hands to toss everything together in the oil, making sure everything feels coated. Add salt and pepper. Top with banana peppers. Bake at 400F 30-35 minutes or until potatoes are done.
Mom's Amazing Lasagna
Recipe from Erin Mendenall
2 Tbsp olive oil
2 cloves garlic, minced
1 ½ lb ground beef
3 15 oz cans tomato sauce
½ tsp pepper
1 tsp salt
¼ tsp garlic salt
½ tsp onion salt
½ tsp oregano
1 tsp Italian seasoning
4 oz can chopped olives
1 small can mushrooms
¼ C parmesan cheese
8 oz cream cheese
1 clove garlic, minced
12 oz carton small curd cottage cheese
¼ C sour cream
¼ C parmesan cheese
parsley, chives, pepper
lasagna noodles
12-16 ounces grated mozzarella cheese
Saute garlic in olive oil in a large, heavy pot. Add ground beef, brown and drain. Add tomato sauce. Fill tomato sauce can ¼ full with water, swish and add to pot, repeat this two more times Add pepper, salt, garlic salt, and onion salt. Bring to a boil. Turn down heat, then add oregano and Italian seasoning. Simmer 1-2 hours. Add olives, mushrooms, and parmesan cheese. Meanwhile, beat cream cheese in mixer. Add garlic, cottage cheese, sour cream, parmesan cheese, and parsley, chives, and pepper to taste. Boil 9 to 12 noodles. Have all ingredients hot. Put some sauce on the bottom of a buttered 9x13 inch pan. Put noodles lengthwise, then more sauce, cream cheese mixture (spread real thin), then grated mozzarella cheese, noodles sauce, etc…, repeating layers ending with sauce and then lots of mozzarella on top. Bake at 350° until heated through, approx 30 min.
2 Tbsp olive oil
2 cloves garlic, minced
1 ½ lb ground beef
3 15 oz cans tomato sauce
½ tsp pepper
1 tsp salt
¼ tsp garlic salt
½ tsp onion salt
½ tsp oregano
1 tsp Italian seasoning
4 oz can chopped olives
1 small can mushrooms
¼ C parmesan cheese
8 oz cream cheese
1 clove garlic, minced
12 oz carton small curd cottage cheese
¼ C sour cream
¼ C parmesan cheese
parsley, chives, pepper
lasagna noodles
12-16 ounces grated mozzarella cheese
Saute garlic in olive oil in a large, heavy pot. Add ground beef, brown and drain. Add tomato sauce. Fill tomato sauce can ¼ full with water, swish and add to pot, repeat this two more times Add pepper, salt, garlic salt, and onion salt. Bring to a boil. Turn down heat, then add oregano and Italian seasoning. Simmer 1-2 hours. Add olives, mushrooms, and parmesan cheese. Meanwhile, beat cream cheese in mixer. Add garlic, cottage cheese, sour cream, parmesan cheese, and parsley, chives, and pepper to taste. Boil 9 to 12 noodles. Have all ingredients hot. Put some sauce on the bottom of a buttered 9x13 inch pan. Put noodles lengthwise, then more sauce, cream cheese mixture (spread real thin), then grated mozzarella cheese, noodles sauce, etc…, repeating layers ending with sauce and then lots of mozzarella on top. Bake at 350° until heated through, approx 30 min.
Mexican Casserole
Recipe from CC Corriveau
1 lb Ground Beef
1 Can Cream of Chicken Soup
1 Can Enchilada Sauce
Monterey Jack Cheese
Corn Chips (Fritos)
Use a 2 quart microwavable casserole dish. Brown and drain ground beef. Combine ground beef, cream of chicken soup, and enchilada sauce together and microwave on high for 10-15 minutes. Slice Monterey Jack cheese in thin slices and cover the cooked mixture. Microwave for 5 minutes or until cheese melts. Serve over corn chips.
1 lb Ground Beef
1 Can Cream of Chicken Soup
1 Can Enchilada Sauce
Monterey Jack Cheese
Corn Chips (Fritos)
Use a 2 quart microwavable casserole dish. Brown and drain ground beef. Combine ground beef, cream of chicken soup, and enchilada sauce together and microwave on high for 10-15 minutes. Slice Monterey Jack cheese in thin slices and cover the cooked mixture. Microwave for 5 minutes or until cheese melts. Serve over corn chips.
Marinated Turkey for the Grill
Recipe from Erin Mendenhall
3 lb turkey breast, cut into large chunks (I use tenderloins)
1 C soy sauce
1 C cooking oil
2 C 7-Up
¼ tsp horseradish powder or ginger
½ tsp garlic powder
Mix soy sauce, oil, and spices. Add 7-Up. Pour marinade over meat and refrigerate 24 hours. Grill.
3 lb turkey breast, cut into large chunks (I use tenderloins)
1 C soy sauce
1 C cooking oil
2 C 7-Up
¼ tsp horseradish powder or ginger
½ tsp garlic powder
Mix soy sauce, oil, and spices. Add 7-Up. Pour marinade over meat and refrigerate 24 hours. Grill.
Manicotti
Recipe from Laura Hine
Sauce:
3 tbsp. of olive oil
1 small onion, chopped
1 clove garlic, minced
1 6oz. can tomato paste
1 14oz. can diced tomatoes
2 c of water
½ tsp. salt
1 bay leaf
½ tsp. dry basil or 2 tbsp. fresh chopped basil
Filling:
2 c shredded Mozzarella cheese
½ c shredded Parmesan cheese
1 c Ricotta cheese
2 eggs, slightly beaten
½ c chopped parsley
½ tsp. salt
¼ tsp. pepper
12 manicotti shells
More grated cheese for the top of the manicotti
Sauté onion in olive oil over medium heat till translucent. Add the garlic and cook for two more minutes. Add the rest of the ingredients. Bring to a boil over medium high heat. When boiling lower heat and simmer for about one hour. Preheat oven to 400°.
Place some of the sauce in the bottom of a 9x13 pan. Fill the shells and place them in the pan. After the shells are filled cover the shells with the rest of the sauce. Cover the pan with foil and bake for 40 minutes. After 40 minutes, remove the pan from the oven. Remove the foil and sprinkle the top of the dish with the remaining cheese. Replace the pan and bake for 5 additional minutes or until cheese is melted. Remove from the oven and let cool for about ten minutes. Enjoy!
Sauce:
3 tbsp. of olive oil
1 small onion, chopped
1 clove garlic, minced
1 6oz. can tomato paste
1 14oz. can diced tomatoes
2 c of water
½ tsp. salt
1 bay leaf
½ tsp. dry basil or 2 tbsp. fresh chopped basil
Filling:
2 c shredded Mozzarella cheese
½ c shredded Parmesan cheese
1 c Ricotta cheese
2 eggs, slightly beaten
½ c chopped parsley
½ tsp. salt
¼ tsp. pepper
12 manicotti shells
More grated cheese for the top of the manicotti
Sauté onion in olive oil over medium heat till translucent. Add the garlic and cook for two more minutes. Add the rest of the ingredients. Bring to a boil over medium high heat. When boiling lower heat and simmer for about one hour. Preheat oven to 400°.
Place some of the sauce in the bottom of a 9x13 pan. Fill the shells and place them in the pan. After the shells are filled cover the shells with the rest of the sauce. Cover the pan with foil and bake for 40 minutes. After 40 minutes, remove the pan from the oven. Remove the foil and sprinkle the top of the dish with the remaining cheese. Replace the pan and bake for 5 additional minutes or until cheese is melted. Remove from the oven and let cool for about ten minutes. Enjoy!
Lomo Saltado Peruano
Recipe from Rocio Shetler
1 (16 oz) pkg frozen French fries
vegetable oil as needed
1 lb beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced in strips
3 large tomatoes, peeled, seeded and sliced into strips
1 yellow chili pepper (Peruvian aji amarillo)
1/4 C distilled white vinegar
1 dash soy sauce to taste
2 Tbsp chopped fresh parsley
Prepare the bag of French fries according to package directions. While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
1 (16 oz) pkg frozen French fries
vegetable oil as needed
1 lb beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced in strips
3 large tomatoes, peeled, seeded and sliced into strips
1 yellow chili pepper (Peruvian aji amarillo)
1/4 C distilled white vinegar
1 dash soy sauce to taste
2 Tbsp chopped fresh parsley
Prepare the bag of French fries according to package directions. While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
Lionhouse Beef Stew
Recipe from Andrea Shurtleff
2 lbs beef chuck, cut in cubes
4 C water
1 clove garlic
1 Tbsp lemon juice
1 tsp Worcestershire sauce
½ tsp paprika
Dash of all spice
½ small white onion
¼ C flour
2 Tbsp shortening
1 tsp sugar
½ tsp pepper
2 bay leaves
6 carrots, cut
3 - 4 med potatoes, peeled and cubed
In a large pot brown beef in shortening. Turn often to brown on all sides. Add water, onion, garlic, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves, and all spice. Cover and simmer on low for 2 hours. Stir occasionally. When mean is almost done, add carrots and potatoes. Simmer 30 minutes. Discard bay leaves and garlic. Pour ½ cup water in shaker and add ¼ cup flour and shake to blend. Add to stew. Stir until gravy thickens and boils.
2 lbs beef chuck, cut in cubes
4 C water
1 clove garlic
1 Tbsp lemon juice
1 tsp Worcestershire sauce
½ tsp paprika
Dash of all spice
½ small white onion
¼ C flour
2 Tbsp shortening
1 tsp sugar
½ tsp pepper
2 bay leaves
6 carrots, cut
3 - 4 med potatoes, peeled and cubed
In a large pot brown beef in shortening. Turn often to brown on all sides. Add water, onion, garlic, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves, and all spice. Cover and simmer on low for 2 hours. Stir occasionally. When mean is almost done, add carrots and potatoes. Simmer 30 minutes. Discard bay leaves and garlic. Pour ½ cup water in shaker and add ¼ cup flour and shake to blend. Add to stew. Stir until gravy thickens and boils.
Lemon and Bacon Roasted Chicken
Recipe from Camilla Broderick
1 roasting chicken (5-6 lbs)
Olive oil
Salt and pepper
Thyme
3 lemons
½ lb sliced bacon
1 ½ C chicken broth
Preheat oven to 400°. Salt and pepper inside of chicken cavity. Quarter one lemon and place inside cavity. Rub outside of chicken with olive oil. Squeeze one of the lemons over the outside of the chicken. Sprinkle with salt, pepper and thyme. Cover the chicken on top with overlapping bacon. Quarter the last lemon and place in the baking dish with chicken broth. Cook for 1 ½ hours.
1 roasting chicken (5-6 lbs)
Olive oil
Salt and pepper
Thyme
3 lemons
½ lb sliced bacon
1 ½ C chicken broth
Preheat oven to 400°. Salt and pepper inside of chicken cavity. Quarter one lemon and place inside cavity. Rub outside of chicken with olive oil. Squeeze one of the lemons over the outside of the chicken. Sprinkle with salt, pepper and thyme. Cover the chicken on top with overlapping bacon. Quarter the last lemon and place in the baking dish with chicken broth. Cook for 1 ½ hours.
Kerala Coastal Chicken
Recipe from Denean Vreeland
1 tsp cumin
4 Tbsp ghee or mix of butter and olive oil
2 large onions, sliced thin
¼ tsp mustard seeds
3 Tbsp ground coriander
¼ tsp black pepper
½ tsp tumeric
¼ tsp ground hot red pepper
¼ tsp ground cloves
¼ tsp cinnamon
2 cardamom pods, seeded & lightly pounded
Curry leaves
½ tsp finely grated ginger root
1 tsp salt
3 ½ lb frying chicken, cut in pieces
¼ C water
2 med potatoes, ¾ in cubed
1 ½ C thick coconut milk
Fry one of the onions until lightly browned in ghee. Add mustard seeds and fry until they pop. Add coriander, black pepper, turmeric, red pepper, cloves, cinnamon, cardamom, curry leaves and ginger. Cook for a minute or two and then add chicken and onion. Fry 5 minutes. Sprinkle on salt, add water and simmer for 10 minutes. Add potatoes and coconut milk and simmer, uncovered until chicken is tender and potatoes are done, stirring occasionally. Serve over long-grain rice or with Naan (pita bread).
1 tsp cumin
4 Tbsp ghee or mix of butter and olive oil
2 large onions, sliced thin
¼ tsp mustard seeds
3 Tbsp ground coriander
¼ tsp black pepper
½ tsp tumeric
¼ tsp ground hot red pepper
¼ tsp ground cloves
¼ tsp cinnamon
2 cardamom pods, seeded & lightly pounded
Curry leaves
½ tsp finely grated ginger root
1 tsp salt
3 ½ lb frying chicken, cut in pieces
¼ C water
2 med potatoes, ¾ in cubed
1 ½ C thick coconut milk
Fry one of the onions until lightly browned in ghee. Add mustard seeds and fry until they pop. Add coriander, black pepper, turmeric, red pepper, cloves, cinnamon, cardamom, curry leaves and ginger. Cook for a minute or two and then add chicken and onion. Fry 5 minutes. Sprinkle on salt, add water and simmer for 10 minutes. Add potatoes and coconut milk and simmer, uncovered until chicken is tender and potatoes are done, stirring occasionally. Serve over long-grain rice or with Naan (pita bread).
Italian Chicken and Red Potatoes
Recipe from Stacey Billingsley
Red Potatoes (for number of people you are serving)
Chicken breasts (deboned,
cut into sections)
Italian Dressing of your choice
(I use fat free Kraft Zesty Italian Dressing)
Parmesan Cheese
Cut red potatoes in half and then into sections (keep the peel on the potatoes). Put potatoes in one baking/casserole pan. Chicken may be cooked with potatoes, but I usually put into separate baking/casserole pan. Drizzle Italian dressing over potatoes and chicken. Shake parmesan cheese over chicken and potatoes. Bake covered for 1 hour at 350 degrees.
Red Potatoes (for number of people you are serving)
Chicken breasts (deboned,
cut into sections)
Italian Dressing of your choice
(I use fat free Kraft Zesty Italian Dressing)
Parmesan Cheese
Cut red potatoes in half and then into sections (keep the peel on the potatoes). Put potatoes in one baking/casserole pan. Chicken may be cooked with potatoes, but I usually put into separate baking/casserole pan. Drizzle Italian dressing over potatoes and chicken. Shake parmesan cheese over chicken and potatoes. Bake covered for 1 hour at 350 degrees.
Honey Lime Chicken Enchiladas
Recipe from Erin Mendenhall
6 Tbsp honey
5 Tbsp lime juice
1 Tbsp chili powder
½ tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterey jack cheese, shredded
16 oz green enchilada sauce
1 C heavy cream
Mix together the honey, lime juice, chili powder, and garlic powder, toss with the shredded chicken. Let it marinate in the fridge at least ½ hour, all day if possible.
Pour about ½ C enchilada sauce on the bottom of a 9x13 inch baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1 C of cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream and the leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350° for 30 minutes until brown and crispy on top.
6 Tbsp honey
5 Tbsp lime juice
1 Tbsp chili powder
½ tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterey jack cheese, shredded
16 oz green enchilada sauce
1 C heavy cream
Mix together the honey, lime juice, chili powder, and garlic powder, toss with the shredded chicken. Let it marinate in the fridge at least ½ hour, all day if possible.
Pour about ½ C enchilada sauce on the bottom of a 9x13 inch baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1 C of cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream and the leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350° for 30 minutes until brown and crispy on top.
Healthy Quesadillas
Recipe from Debbie Trojahn
½ C sweet potato puree
4 round soft tortillas
shredded Colby jack cheese
Spread soft flour tortilla with 1/2 of sweet potato puree. Sprinkle shredded cheese. Cover with tortilla and put in skillet, brown to your liking. Serve with salsa.
To make sweet potato puree: Peel two large sweet potatoes. Cut into chunks and steam until tender. Put in food processor with a little water to make a thick puree. Freeze 1/2 cup portions in freezer baggies.
½ C sweet potato puree
4 round soft tortillas
shredded Colby jack cheese
Spread soft flour tortilla with 1/2 of sweet potato puree. Sprinkle shredded cheese. Cover with tortilla and put in skillet, brown to your liking. Serve with salsa.
To make sweet potato puree: Peel two large sweet potatoes. Cut into chunks and steam until tender. Put in food processor with a little water to make a thick puree. Freeze 1/2 cup portions in freezer baggies.
Hawaiian Chicken and Rice
Recipe from KayAnna G. Tennant
Rice (4 servings)
Chicken:
1 fryer chicken, cut up
½ C flour
½ C vegetable oil
1 tsp salt
¼ tsp black pepper
Sauce:
1 lg can pineapple slices
1 C sugar
2 Tbsp cornstarch
¾ C cider vinegar
1 Tbsp soy sauce
¼ tsp ginger
1 chicken bouillon cube
1 lg grn pepper, cut crosswise
Prepare rice according to package directions. Rinse chicken and pat dry with paper towels. Salt, pepper and flour all sides of chicken. Heat vegetable oil in skillet. Add chicken a few pieces at a time and brown on all sides. Remove browned chicken from skillet and place in shallow 9 x 13 baking dish. Repeat process for remaining pieces of chicken. Set baking dish aside. Preheat oven to 350°.
Prepare sauce, drain the pineapple and pour the syrup into a 2 cup measuring cup. Add water to equal 1 ¼ cups. In a medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring mixture to boiling, stirring constantly, and boil for 2 minutes. Pour the mixture over the chicken.
Bake chicken, uncovered, for 30 minutes. Add pineapple slices and green pepper rings. Bake for another 30 minutes or until chicken is tender. Serve over rice. Makes 4 servings.
Rice (4 servings)
Chicken:
1 fryer chicken, cut up
½ C flour
½ C vegetable oil
1 tsp salt
¼ tsp black pepper
Sauce:
1 lg can pineapple slices
1 C sugar
2 Tbsp cornstarch
¾ C cider vinegar
1 Tbsp soy sauce
¼ tsp ginger
1 chicken bouillon cube
1 lg grn pepper, cut crosswise
Prepare rice according to package directions. Rinse chicken and pat dry with paper towels. Salt, pepper and flour all sides of chicken. Heat vegetable oil in skillet. Add chicken a few pieces at a time and brown on all sides. Remove browned chicken from skillet and place in shallow 9 x 13 baking dish. Repeat process for remaining pieces of chicken. Set baking dish aside. Preheat oven to 350°.
Prepare sauce, drain the pineapple and pour the syrup into a 2 cup measuring cup. Add water to equal 1 ¼ cups. In a medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring mixture to boiling, stirring constantly, and boil for 2 minutes. Pour the mixture over the chicken.
Bake chicken, uncovered, for 30 minutes. Add pineapple slices and green pepper rings. Bake for another 30 minutes or until chicken is tender. Serve over rice. Makes 4 servings.
Hawaiian Haystacks
Recipe from Denean Vreeland
1 Tbsp olive oil
4 skinless, boneless chicken breast, cut into small cubes
½ C chicken broth
1 can cr of chicken soup
1 tsp dried basil
1 tsp dried parsley
4 C cooked rice
1 C pineapple tidbits
1 C chopped grn pepper
1 C shredded cheese
1 C chopped fresh tomatoes
1 C chow mein noodles
½ C toasted, sliced almonds
½ C chopped green onions
½ C shredded coconut
Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of chicken soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
Spread cooked rice onto serving platter or individual plates; top with chicken sauce. Layer pineapple, green bell pepper, cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut onto chicken sauce.
1 Tbsp olive oil
4 skinless, boneless chicken breast, cut into small cubes
½ C chicken broth
1 can cr of chicken soup
1 tsp dried basil
1 tsp dried parsley
4 C cooked rice
1 C pineapple tidbits
1 C chopped grn pepper
1 C shredded cheese
1 C chopped fresh tomatoes
1 C chow mein noodles
½ C toasted, sliced almonds
½ C chopped green onions
½ C shredded coconut
Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of chicken soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
Spread cooked rice onto serving platter or individual plates; top with chicken sauce. Layer pineapple, green bell pepper, cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut onto chicken sauce.
Gulash
Recipe from Amy Bartley
1# hamburger, cooked, drained
½ onion
1 green pepper
1 ½ C macaroni, cooked
1 can tomato soup
1 can cream of mushroom soup
8 oz Velvetta
8 oz milk
Cook hamburger with onion and green pepper. Mix in macaroni and soups. Melt Velvetta and milk in the microwave and add to mixture. Mix well.
1# hamburger, cooked, drained
½ onion
1 green pepper
1 ½ C macaroni, cooked
1 can tomato soup
1 can cream of mushroom soup
8 oz Velvetta
8 oz milk
Cook hamburger with onion and green pepper. Mix in macaroni and soups. Melt Velvetta and milk in the microwave and add to mixture. Mix well.
Grilled Honey Lime Chicken
Recipe from Erin Mendenhall
2 lbs chicken breast, pounded thin
¼ C fresh lime juice
2 tsp lime zest
¼ C honey
2 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp brown sugar
½ tsp salt
½ tsp pepper
¼ tsp onion powder
¼ tsp garlic powder
1/8-1/4 tsp cayenne pepper, optional
Mix all ingredients and pour over chicken, reserving 2 tbsp for basting. Marinate for 8 hours or overnight in the fridge. Grill, basting with reserved marinade in the last few minutes.
2 lbs chicken breast, pounded thin
¼ C fresh lime juice
2 tsp lime zest
¼ C honey
2 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp brown sugar
½ tsp salt
½ tsp pepper
¼ tsp onion powder
¼ tsp garlic powder
1/8-1/4 tsp cayenne pepper, optional
Mix all ingredients and pour over chicken, reserving 2 tbsp for basting. Marinate for 8 hours or overnight in the fridge. Grill, basting with reserved marinade in the last few minutes.
Green Enchiladas
Recipe from Leila Miller
2 medium bunches of cilantro
2-4oz cans of green chilies
4 Tbsp lime juice
6 green onions
½ tsp salt
2-3 slices of pickled sliced jalapenos
2/3 C water
8 Flour Tortillas
5 Chicken breasts cooked and cubed
½ C heavy whipping cream
3 C shredded Monterey Jack Cheese-save 1 C to put on top of enchiladas
Preheat oven 350 degrees. Mix first seven ingredients together in blender until a green puree is formed. Pour puree into a pan and heat it up until it boils for 2 min. Remove pan from heat.
Cover each tortilla with the green puree (front and back) before filling with chicken, cheese, and ¼ cup of the green puree. Roll tortilla and place in 9x13 pan.
Mix the remaining green puree with the whipping cream, and then pour over the enchiladas in the pan. Cover the pan with foil and cook for 20 min.
Once 20 min have passed, remove enchiladas from the oven and sprinkle with the remaining cheese. Set the oven to broil and broil the enchiladas until the cheese is golden brown--keep an eye on it!
2 medium bunches of cilantro
2-4oz cans of green chilies
4 Tbsp lime juice
6 green onions
½ tsp salt
2-3 slices of pickled sliced jalapenos
2/3 C water
8 Flour Tortillas
5 Chicken breasts cooked and cubed
½ C heavy whipping cream
3 C shredded Monterey Jack Cheese-save 1 C to put on top of enchiladas
Preheat oven 350 degrees. Mix first seven ingredients together in blender until a green puree is formed. Pour puree into a pan and heat it up until it boils for 2 min. Remove pan from heat.
Cover each tortilla with the green puree (front and back) before filling with chicken, cheese, and ¼ cup of the green puree. Roll tortilla and place in 9x13 pan.
Mix the remaining green puree with the whipping cream, and then pour over the enchiladas in the pan. Cover the pan with foil and cook for 20 min.
Once 20 min have passed, remove enchiladas from the oven and sprinkle with the remaining cheese. Set the oven to broil and broil the enchiladas until the cheese is golden brown--keep an eye on it!
Grandma's Mostaccioli
Recipe from Elizabeth Ouellette
1 lb mostaccioli pasta (or penne)
3 Tbsp bacon grease
1 lb lean ground beef
½ C chopped onion
1 6oz can tomato paste
2-14.5 oz cans chopped tomato
¼ tsp oregano
¼ tsp sweet basil
1 tsp salt
½ tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley
2 C water
Optional: serve with grated parmesan cheese.
Heat grease in heavy skillet, add beef and brown. Add onion and garlic. Add tomatoes and mash up with meat. Add tomato paste and seasonings. Stir well, add 2 cups of water. Bring to a boil, reduce heat and simmer for 2 hours.
While sauce is simmering cook pasta according to package directions.
When pasta and sauce are finished, combine and serve with parmesan cheese.
This use to be a popular picnic side dish in St. Louis, MO.
1 lb mostaccioli pasta (or penne)
3 Tbsp bacon grease
1 lb lean ground beef
½ C chopped onion
1 6oz can tomato paste
2-14.5 oz cans chopped tomato
¼ tsp oregano
¼ tsp sweet basil
1 tsp salt
½ tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley
2 C water
Optional: serve with grated parmesan cheese.
Heat grease in heavy skillet, add beef and brown. Add onion and garlic. Add tomatoes and mash up with meat. Add tomato paste and seasonings. Stir well, add 2 cups of water. Bring to a boil, reduce heat and simmer for 2 hours.
While sauce is simmering cook pasta according to package directions.
When pasta and sauce are finished, combine and serve with parmesan cheese.
This use to be a popular picnic side dish in St. Louis, MO.
Ginger Peach Pork
Recipe from Suzanne Clines
Seasoning:
2 lb Pork Loin
1 Tbsp Season Salt
1 tsp Thyme
Glaze:
½ C Peach Preserves
2 Tbsp Worcestershire Sauce
¾ tsp Ground Ginger
Mix seasonings and rub onto pork loin.
Roast at 350° for 1 ½ hours. For the last 10 minutes mix glaze ingredients and coat roast.
Seasoning:
2 lb Pork Loin
1 Tbsp Season Salt
1 tsp Thyme
Glaze:
½ C Peach Preserves
2 Tbsp Worcestershire Sauce
¾ tsp Ground Ginger
Mix seasonings and rub onto pork loin.
Roast at 350° for 1 ½ hours. For the last 10 minutes mix glaze ingredients and coat roast.
Frizzly - Top of Stove Casserole
Recipe from Verna Franklin
2 lb ground beef or chuck
1 small onion, chopped
2 stalks celery, chopped
1 can whole kernel corn, drained
8 – 10 oz sharp cheddar cheese, grated
Brown ground meat with onion, drain. Add celery and cook until tender crisp. Add corn, and cook until corn is heated through. Top with cheese. Heat until cheese melts.
2 lb ground beef or chuck
1 small onion, chopped
2 stalks celery, chopped
1 can whole kernel corn, drained
8 – 10 oz sharp cheddar cheese, grated
Brown ground meat with onion, drain. Add celery and cook until tender crisp. Add corn, and cook until corn is heated through. Top with cheese. Heat until cheese melts.
Feijoada
Recipe from Lisa Joyner
1 can black beans
2 Tbsp oil
2 Tbsp salt
2 Tbsp garlic, separated
Chopped onions
6 bay leaves
Pork tenderloin, cubed
Bacon slices
Sausages, sliced
Add black beans to a medium-sized pot with oil, salt, 1 tbsp garlic, chopped onions and bay leaves. Cook for about 15 minutes in med heat and set aside. In a separate pan, fry cubes of pork tenderloin and slices of bacon with garlic. Add all the sausages sliced and stir medium-heat until dry. Add the cooked meat to the pan with the black beans and your feijoada is ready! Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your feijoada.
Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.
Before serving the “Feijoada”, you can serve a caipirinha as an appetizer. Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa). To follow the “Feijoada”, we serve orange segments as a dessert.
1 can black beans
2 Tbsp oil
2 Tbsp salt
2 Tbsp garlic, separated
Chopped onions
6 bay leaves
Pork tenderloin, cubed
Bacon slices
Sausages, sliced
Add black beans to a medium-sized pot with oil, salt, 1 tbsp garlic, chopped onions and bay leaves. Cook for about 15 minutes in med heat and set aside. In a separate pan, fry cubes of pork tenderloin and slices of bacon with garlic. Add all the sausages sliced and stir medium-heat until dry. Add the cooked meat to the pan with the black beans and your feijoada is ready! Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your feijoada.
Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.
Before serving the “Feijoada”, you can serve a caipirinha as an appetizer. Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa). To follow the “Feijoada”, we serve orange segments as a dessert.
Enchilada Casserole
Recipe from Amy Bartley
2# ground beef
1 tsp salt
1 medium onion, chopped
1 can tomato soup
1 C water
9 tortillas
2 C shredded cheddar cheese
2 cans mild enchilada sauce
Brown ground beef with salt and onion. Drain off drippings. Add soup, enchilada sauce and water. Simmer 5 minutes. Arrange 2-3 tortillas in casserole dish. Alternate meat, cheese and tortillas in 3 layers. Bake in 350F for 20 minutes.
2# ground beef
1 tsp salt
1 medium onion, chopped
1 can tomato soup
1 C water
9 tortillas
2 C shredded cheddar cheese
2 cans mild enchilada sauce
Brown ground beef with salt and onion. Drain off drippings. Add soup, enchilada sauce and water. Simmer 5 minutes. Arrange 2-3 tortillas in casserole dish. Alternate meat, cheese and tortillas in 3 layers. Bake in 350F for 20 minutes.
Curried Kidney Bean Tortillas
Recipe from Melinda Noakes
3 Tbsp oil
2 cloves garlic, minced
1 red onion, finely chopped
salt to taste
1 Tbsp finely minced seeded Jalapeno chiles
4 fresh scallions, diced
1 tsp curry powder
2 (10 oz) cans diced tomatoes
2 (10 oz) cans kidney beans, well drained
juice of 1/2 fresh lime
3 sprigs cilantro, diced
corn or flour tortillas
Saute oil, garlic and onion over medium heat, when onion sizzles add pinch of salt then saute 2-3 minutes. Stir in chile, scallions, and curry powder and cook 1 minutes. Stir in tomatoes, beans and season to taste with salt. Cover and boil reduce heat to low and simmer for 10-15 minutes. Remove from heat and add lime juice and cliantro. Warm tortillas in oven and serve with salsa.
3 Tbsp oil
2 cloves garlic, minced
1 red onion, finely chopped
salt to taste
1 Tbsp finely minced seeded Jalapeno chiles
4 fresh scallions, diced
1 tsp curry powder
2 (10 oz) cans diced tomatoes
2 (10 oz) cans kidney beans, well drained
juice of 1/2 fresh lime
3 sprigs cilantro, diced
corn or flour tortillas
Saute oil, garlic and onion over medium heat, when onion sizzles add pinch of salt then saute 2-3 minutes. Stir in chile, scallions, and curry powder and cook 1 minutes. Stir in tomatoes, beans and season to taste with salt. Cover and boil reduce heat to low and simmer for 10-15 minutes. Remove from heat and add lime juice and cliantro. Warm tortillas in oven and serve with salsa.
Cucumber Sandwich
Recipe from Verna Franklin
1 8oz pkg cream cheese, softened
1 pkg dry Italian dressing mix
½ C mayo
1 baguette, sliced and toasted
1 cucumber, sliced
Mix first 3 ingredients. Spread mixture on toasted baguette and top with sliced cucumber. Can also top with sliced tomato.
1 8oz pkg cream cheese, softened
1 pkg dry Italian dressing mix
½ C mayo
1 baguette, sliced and toasted
1 cucumber, sliced
Mix first 3 ingredients. Spread mixture on toasted baguette and top with sliced cucumber. Can also top with sliced tomato.
Crock Pot Italian Chicken
Recipe from Angel Hatchett
8 boneless chicken breasts
1 pkg dry Zesty Italian Dressing Mix
1 pkg dry Italian Dressing Mix
pepperoncini + some of juice
chicken broth (optional)
slices of Provolone cheese
Place chicken in the crockpot. Add seasonings on top. Pour pepperoncini and juice over all. (Add the chicken broth if this seems too dry.) Cook on low for 6-8 hours, or high 4 hours. Just before serving, remove the chicken from the crockpot and shred. Return to the crockpot to heat through. Serve on firm rolls or croissants with a slice of provolone cheese. Serves 8+ people.
8 boneless chicken breasts
1 pkg dry Zesty Italian Dressing Mix
1 pkg dry Italian Dressing Mix
pepperoncini + some of juice
chicken broth (optional)
slices of Provolone cheese
Place chicken in the crockpot. Add seasonings on top. Pour pepperoncini and juice over all. (Add the chicken broth if this seems too dry.) Cook on low for 6-8 hours, or high 4 hours. Just before serving, remove the chicken from the crockpot and shred. Return to the crockpot to heat through. Serve on firm rolls or croissants with a slice of provolone cheese. Serves 8+ people.
Crock Pot Italian Beef
Recipe from Angel Hatchett
4 lbs Italian Beef Roast, boneless, any style
1 pkg dry Garlic Salad Dressing mix
1 pkg. dry Italian Salad Dressing
1 C water
1 jar pepperoncini
Cut roast into large chunks. Put roast in crockpot. Add seasonings and a few pepperoncini on top and pour water over all. Cook on low for 6-8 hours, or longer. About an hour before serving, take the roast out and stir or chop it, then put it back in the broth and simmer for 1 hour longer. Soften the hard rolls with a little both (if desired), then put meat on rolls and garnish with pepperoncini peppers.
4 lbs Italian Beef Roast, boneless, any style
1 pkg dry Garlic Salad Dressing mix
1 pkg. dry Italian Salad Dressing
1 C water
1 jar pepperoncini
Cut roast into large chunks. Put roast in crockpot. Add seasonings and a few pepperoncini on top and pour water over all. Cook on low for 6-8 hours, or longer. About an hour before serving, take the roast out and stir or chop it, then put it back in the broth and simmer for 1 hour longer. Soften the hard rolls with a little both (if desired), then put meat on rolls and garnish with pepperoncini peppers.
Crock Pot Cream of Mushroom Beef Stew
Recipe from Jennifer Giles
1 lb stew beef
flour
seasonings
2 cans cr of mushroom soup
2 cans milk
3 lbs potatoes
Coat beef in flour and desired seasonings and fry. Peel and cube potatoes. Mix soup with milk in crockpot, and additional seasonings if desired. Add beef and potatoes. Cook on high 6 hours.
1 lb stew beef
flour
seasonings
2 cans cr of mushroom soup
2 cans milk
3 lbs potatoes
Coat beef in flour and desired seasonings and fry. Peel and cube potatoes. Mix soup with milk in crockpot, and additional seasonings if desired. Add beef and potatoes. Cook on high 6 hours.
Crock Pot Chicken Tacos
Recipe from Ashley Eckenstam
1 pkg taco seasoning
1 – 1 ½ lbs boneless, skinless chicken breasts (~3 breasts) 1-16oz jar salsa (I like chunky)
1 can cream of chicken soup (optional)
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa and/or soup. Cook on high 4-6 hours or on low 6-8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft tortillas, lettuce, shredded cheese, sour cream, or anything other desired toppings. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can be used for tortilla soup, too. (Make it the next day or freeze the chicken to use at a later time.)
1 pkg taco seasoning
1 – 1 ½ lbs boneless, skinless chicken breasts (~3 breasts) 1-16oz jar salsa (I like chunky)
1 can cream of chicken soup (optional)
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa and/or soup. Cook on high 4-6 hours or on low 6-8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft tortillas, lettuce, shredded cheese, sour cream, or anything other desired toppings. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can be used for tortilla soup, too. (Make it the next day or freeze the chicken to use at a later time.)
Creamy Pasta with Tomatoes and Italian Sausage
Recipe from Lorilyn Glenn
2 Tbsp olive oil
1 lb. Sweet Italian sausage, casings removed, crumbled
½ tsp crushed dried red pepper flakes
½ C diced onion
3 cloves garlic, minced
2 (14.5 oz can) Italian plum tomatoes drained, chopped
1 1/2 C whipping cream
1/2 tsp salt
12 oz of pasta, cooked and drained
3 Tbsp minced fresh parsley (if desired)
Grated parmesan cheese
Heat oil in skillet over medium heat. Add sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic, cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Drain excess oil and fat if needed. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. Add pasta to sauce and continue cooking until heated through.
2 Tbsp olive oil
1 lb. Sweet Italian sausage, casings removed, crumbled
½ tsp crushed dried red pepper flakes
½ C diced onion
3 cloves garlic, minced
2 (14.5 oz can) Italian plum tomatoes drained, chopped
1 1/2 C whipping cream
1/2 tsp salt
12 oz of pasta, cooked and drained
3 Tbsp minced fresh parsley (if desired)
Grated parmesan cheese
Heat oil in skillet over medium heat. Add sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic, cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Drain excess oil and fat if needed. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. Add pasta to sauce and continue cooking until heated through.
Crab and Chicken Crepes Mornay
Recipe from Patt Wagner
Filling:
1 handful frozen peas
cooked chicken breast (chunks)
8 oz crab (chunks)
mushrooms (2/person)
onions - 2 slices chopped
cooked bacon – (1/person)
½ tsp garlic powder
Butter (as you go)
Crepe batter:
2 eggs, room temp
3/4 C milk
2/3 C ginger ale
1/4 tsp salt
1 C flour
2 Tbsp peanut oil
Mornay sauce:
4 Tbsp butter
4 Tbsp flour
1 ½ C milk
6 slices Swiss cheese
Make crepes; place eggs, milk, and ginger ale in food blender, then add flour and salt. Blend for 30 seconds. Scrape down the sides of the container and blend another minute or until the mixture is smooth. Cover and refrigerate for at least 2 hours. Fry the crepes in a medium heated pan with the peanut oil. Pour in 2 oz batter for each crepe. Tip and turn pan until the batter covers. Cook until top appears dry and bottom has begun to brown. Flip and brown other side slightly (little specks of brown). Stack a piece of wax paper between each. Set aside.
Prep ingredients for filling; saute mushrooms in butter. Add onions and cook until tender. Add bacon, crab, and peas. Cook until warmed through. Season with garlic powder and set aside. Make Mornay sauce; make roux (melt butter and stir in flour) add 1 ½ cups of milk; whisk together on low heat until thick. (Add 1 slice of chopped, sautéed onions, if desired.) Add Swiss cheese and stir until melted. Pour about ¾ of total sauce into filling mixture and mix well; set aside remaining ¼ of sauce. Put together crepes; put about 1/3 to ½ cup filling into each length of crepe. Add handful of chicken. Roll up and place into baking pan sprayed with Pam. Cover with foil, cutting 3 to 4 slits to vent steam. Bake at 300 for 20-30 minutes until heated through. Serve topped with rest of mornay poured over top and add a dash of paprika.
Note: My fave way to serve this is with a side of asparagus and hollandaise.
Filling:
1 handful frozen peas
cooked chicken breast (chunks)
8 oz crab (chunks)
mushrooms (2/person)
onions - 2 slices chopped
cooked bacon – (1/person)
½ tsp garlic powder
Butter (as you go)
Crepe batter:
2 eggs, room temp
3/4 C milk
2/3 C ginger ale
1/4 tsp salt
1 C flour
2 Tbsp peanut oil
Mornay sauce:
4 Tbsp butter
4 Tbsp flour
1 ½ C milk
6 slices Swiss cheese
Make crepes; place eggs, milk, and ginger ale in food blender, then add flour and salt. Blend for 30 seconds. Scrape down the sides of the container and blend another minute or until the mixture is smooth. Cover and refrigerate for at least 2 hours. Fry the crepes in a medium heated pan with the peanut oil. Pour in 2 oz batter for each crepe. Tip and turn pan until the batter covers. Cook until top appears dry and bottom has begun to brown. Flip and brown other side slightly (little specks of brown). Stack a piece of wax paper between each. Set aside.
Prep ingredients for filling; saute mushrooms in butter. Add onions and cook until tender. Add bacon, crab, and peas. Cook until warmed through. Season with garlic powder and set aside. Make Mornay sauce; make roux (melt butter and stir in flour) add 1 ½ cups of milk; whisk together on low heat until thick. (Add 1 slice of chopped, sautéed onions, if desired.) Add Swiss cheese and stir until melted. Pour about ¾ of total sauce into filling mixture and mix well; set aside remaining ¼ of sauce. Put together crepes; put about 1/3 to ½ cup filling into each length of crepe. Add handful of chicken. Roll up and place into baking pan sprayed with Pam. Cover with foil, cutting 3 to 4 slits to vent steam. Bake at 300 for 20-30 minutes until heated through. Serve topped with rest of mornay poured over top and add a dash of paprika.
Note: My fave way to serve this is with a side of asparagus and hollandaise.
Cowboy Casserole
Recipe from Suviya Ginger
1lb Ground Beef
4 C Frozen Tater Tots
1/3 C Milk
1/2 C Frozen Corn
1 can Cream of Chicken Soup
1 C Shredded Cheddar Cheese (divided)
2 Tbsp Sour Cream
1/2 tsp Garlic Salt
3/4 tsp Onion Powder
1/4 tsp Pepper
Cook Tater Tots according to package directions. Then in a large skillet, brown beef and drain the grease. Stir in corn, soup, milk, sour cream, 1/2 c cheese, and seasonings. Place 1/2 of the tater tots into the bottom of a 9x13 casserole dish and top with beef mixture. Add another layer of Tater Tots on top and sprinkle with remaining cheese. Bake uncovered @ 375° for 20 min or until bubbly.
1lb Ground Beef
4 C Frozen Tater Tots
1/3 C Milk
1/2 C Frozen Corn
1 can Cream of Chicken Soup
1 C Shredded Cheddar Cheese (divided)
2 Tbsp Sour Cream
1/2 tsp Garlic Salt
3/4 tsp Onion Powder
1/4 tsp Pepper
Cook Tater Tots according to package directions. Then in a large skillet, brown beef and drain the grease. Stir in corn, soup, milk, sour cream, 1/2 c cheese, and seasonings. Place 1/2 of the tater tots into the bottom of a 9x13 casserole dish and top with beef mixture. Add another layer of Tater Tots on top and sprinkle with remaining cheese. Bake uncovered @ 375° for 20 min or until bubbly.
Costa Vida Sweet Pork
Recipe from Denean Vreeland
4 lb pork roast
1 C Picante Sauce
1 C brown sugar
Salt and pepper to taste
4 lb pork roast
1 C Picante Sauce
1 C brown sugar
Salt and pepper to taste
- Wash roast. Combine sauce and brown sugar, until mostly dissolved.
- In slow cooker, cover roast with mix. Place on medium heat and cover. Check every hour or so to rotate roast in juices. Do not add water.
- Once it is fully cooked, it will begin to fall apart. Use fork to separate into chunks. Cover and continue cooking. After 8 hours, continue to shred the meat until no chunks remain. If it appears too juicy, turn down slow cooker to lowest setting, remove cover and let reduce as needed.
Coconut Lime Curry Chicken
Recipe from Erin Mendenhall
2 lbs chicken breasts
3 Tbsp oil
zest of one lime
1 tsp ground cumin
1 ½ tsp coriander
2 Tbsp soy sauce
1 ½ tsp salt
2 Tbsp sugar
2 tsp curry powder
½ C coconut milk
pinch of cayenne
1 small fresh, hot chili, minced (optional)
fresh, chopped cilantro
lime wedges
Pound chicken breasts out thin. Mix all remaining ingredients except cilantro and lime wedges. Add chicken and marinate in the fridge up to 2 hours. Grill chicken or cook in pan on stove with a little oil on high heat. Pour marinade into a small saucepan and boil continuously at least 2 min. Sprinkle w/ cilantro and squeeze lime on top. Serve over rice with sauce.
2 lbs chicken breasts
3 Tbsp oil
zest of one lime
1 tsp ground cumin
1 ½ tsp coriander
2 Tbsp soy sauce
1 ½ tsp salt
2 Tbsp sugar
2 tsp curry powder
½ C coconut milk
pinch of cayenne
1 small fresh, hot chili, minced (optional)
fresh, chopped cilantro
lime wedges
Pound chicken breasts out thin. Mix all remaining ingredients except cilantro and lime wedges. Add chicken and marinate in the fridge up to 2 hours. Grill chicken or cook in pan on stove with a little oil on high heat. Pour marinade into a small saucepan and boil continuously at least 2 min. Sprinkle w/ cilantro and squeeze lime on top. Serve over rice with sauce.
Chuck Roast and Potato Bake
Recipe from KayAnna G. Tennant
3 ½ lb chuck roast, boned, about 2 in thick
6 med potatoes (about 2 lb), peeled and cut in half
2 cans Cream of Mushroom soup
½ C cheddar cheese, grated
Trim fat from meat. Place in large 13 x 9 x 2 glass baking dish. Roast in oven at 350° for 1 hour. Spoon off fat. Arrange potatoes around roast. Pour soup over meat and potatoes. Cover with foil. Bake an additional 2 hours or until meat and potatoes are tender. Sprinkle with the grated cheese and bake until cheese melts. Makes 6 servings. (Very good when served with fresh garden salad.)
3 ½ lb chuck roast, boned, about 2 in thick
6 med potatoes (about 2 lb), peeled and cut in half
2 cans Cream of Mushroom soup
½ C cheddar cheese, grated
Trim fat from meat. Place in large 13 x 9 x 2 glass baking dish. Roast in oven at 350° for 1 hour. Spoon off fat. Arrange potatoes around roast. Pour soup over meat and potatoes. Cover with foil. Bake an additional 2 hours or until meat and potatoes are tender. Sprinkle with the grated cheese and bake until cheese melts. Makes 6 servings. (Very good when served with fresh garden salad.)
Chicken Spaghetti
Recipe from Amy Bartley
8 oz angel hair pasta
2 C chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes w/chiles
8 oz sour cream
½ C Mexican blend cheese
Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9x13 dish. Cover with foil. Bake at 350F for 30 minutes. Sprinkle with cheese and return to oven to melt.
8 oz angel hair pasta
2 C chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes w/chiles
8 oz sour cream
½ C Mexican blend cheese
Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9x13 dish. Cover with foil. Bake at 350F for 30 minutes. Sprinkle with cheese and return to oven to melt.
Chicken Souvlakia with Tzatziki Sauce
Recipe from Lorilyn Glenn
1 ½ lbs. chicken breast
¼ C olive oil
2 Tbsp lemon juice (fresh is best)
2 cloves of garlic, minced
½ tsp salt
1 tsp oregano
pepper, to taste
Tzatziki sauce:
1 (6 oz.) container of plain, Greek style yogurt
Half cucumber, peeled, seeded, and grated
1 clove of garlic, minced
1 Tbsp olive oil
2 tsp white vinegar
½ tsp salt
1 ½ lbs. chicken breast
¼ C olive oil
2 Tbsp lemon juice (fresh is best)
2 cloves of garlic, minced
½ tsp salt
1 tsp oregano
pepper, to taste
Tzatziki sauce:
1 (6 oz.) container of plain, Greek style yogurt
Half cucumber, peeled, seeded, and grated
1 clove of garlic, minced
1 Tbsp olive oil
2 tsp white vinegar
½ tsp salt
- Tzatziki sauce: Combine ingredients in a bowl. Refrigerate until ready to serve. The longer it refrigerates, the stronger the flavors.
- Cut chicken breasts into chunks. In a large zip lock bag combine marinade ingredients. Add chicken and refrigerate 1-2 hours.
- Preheat grill. Thread chicken onto skewers (soak wooden ones 30 minutes prior). Discard marinade. Grill kabobs on med-high heat for 8-9 minutes per side or until juices run clear.
Chicken Curry
Recipe from Camilla Broderick
2 Tbsp curry powder
3 Tbsp cider vinegar
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 red bell pepper, chopped
1 lb chicken, cubed
1 can coconut milk
1 ½ C chicken broth
Salt and pepper, to taste
Place cider vinegar into a small bowl and stir curry powder into the vinegar. Place aside. Sauté onion, garlic, bell pepper and chicken in oil until the chicken is cooked through. Add coconut milk and broth to the chicken. Pour the vinegar with curry into the mixture. Add salt and pepper to taste. Serve over rice.
2 Tbsp curry powder
3 Tbsp cider vinegar
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 red bell pepper, chopped
1 lb chicken, cubed
1 can coconut milk
1 ½ C chicken broth
Salt and pepper, to taste
Place cider vinegar into a small bowl and stir curry powder into the vinegar. Place aside. Sauté onion, garlic, bell pepper and chicken in oil until the chicken is cooked through. Add coconut milk and broth to the chicken. Pour the vinegar with curry into the mixture. Add salt and pepper to taste. Serve over rice.
Chicken Pot Pie
Recipe from Denean Vreeland
Pastry for 9-in double crust pie
2 C mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 tsp dried thyme
2 cans condensed cream of potato soup
Preheat oven to 450 F. Line a 9-in pie dish with pastry. Dice chicken and place in a large bowl. Add vegetables, thyme, and potato soup. Stir together. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top. Place pie on cookie sheet. Bake at 450 F for 10 minutes. Reduce temperature to 350 F and bake for 45 minutes until golden brown.
Pastry for 9-in double crust pie
2 C mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 tsp dried thyme
2 cans condensed cream of potato soup
Preheat oven to 450 F. Line a 9-in pie dish with pastry. Dice chicken and place in a large bowl. Add vegetables, thyme, and potato soup. Stir together. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top. Place pie on cookie sheet. Bake at 450 F for 10 minutes. Reduce temperature to 350 F and bake for 45 minutes until golden brown.
Chicken Casserole
Recipe from Amy Bartley
3# chicken, shredded
1 can cream of celery soup
1 can cream of mushroom soup
1 C sour cream
1 bag Pepperidge Farm Herb Dressing
½ C melted butter
1 C chicken broth
Cook chicken and shred. Mix soups and sour cream. Layer in chicken, soups and dressing. Pour butter and broth over top. Bake 1 hour at 350F
3# chicken, shredded
1 can cream of celery soup
1 can cream of mushroom soup
1 C sour cream
1 bag Pepperidge Farm Herb Dressing
½ C melted butter
1 C chicken broth
Cook chicken and shred. Mix soups and sour cream. Layer in chicken, soups and dressing. Pour butter and broth over top. Bake 1 hour at 350F
Chicken Caprese Sandwiches
Recipe from Megan Burkhardt
2 large chicken breast
4-5 ciabatta or Kaiser rolls
Fresh mozzarella cheese, sliced
Fresh roma tomatoes, sliced
Pesto
½ C olive oil
1 tsp dried rosemary
1 tsp dried basil
1 tsp garlic salt
In a plastic bag marinate the chicken breasts in the olive oil and spices. Cook chicken anyway you want (bake, grill, or on stovetop). Slice the chicken on a very thin bias. On toasted bread spread a layer of pesto. Top with chicken, mozzarella, and tomato.
2 large chicken breast
4-5 ciabatta or Kaiser rolls
Fresh mozzarella cheese, sliced
Fresh roma tomatoes, sliced
Pesto
½ C olive oil
1 tsp dried rosemary
1 tsp dried basil
1 tsp garlic salt
In a plastic bag marinate the chicken breasts in the olive oil and spices. Cook chicken anyway you want (bake, grill, or on stovetop). Slice the chicken on a very thin bias. On toasted bread spread a layer of pesto. Top with chicken, mozzarella, and tomato.
Chicken a la King
Recipe from KayAnna G. Tennant
Frozen puff pastry shells (2 per serving)
1 large can chicken chunks
1 can Cream of chicken soup
1 soup can milk
1 rib of celery, diced fine
1 carrot, grated
1 Tbsp dried pimento
1 C frozen peas
1 egg, boiled, separated and dice only the white
Salt
Pepper
Parsley
Bake puff pastry shells according to package instructions. In medium sauce pan combine all ingredients with diced egg white. Salt and pepper to taste. Heat mixture until hot and bubbly.
Spoon into puff pastry shells. Crumble the remaining yolk, combine with parsley and sprinkle over the hot mixture. Makes 4 – 6 servings with 2 shells per serving (sauce may be doubled.)
Frozen puff pastry shells (2 per serving)
1 large can chicken chunks
1 can Cream of chicken soup
1 soup can milk
1 rib of celery, diced fine
1 carrot, grated
1 Tbsp dried pimento
1 C frozen peas
1 egg, boiled, separated and dice only the white
Salt
Pepper
Parsley
Bake puff pastry shells according to package instructions. In medium sauce pan combine all ingredients with diced egg white. Salt and pepper to taste. Heat mixture until hot and bubbly.
Spoon into puff pastry shells. Crumble the remaining yolk, combine with parsley and sprinkle over the hot mixture. Makes 4 – 6 servings with 2 shells per serving (sauce may be doubled.)
Cheesy Stuffed Shells
Recipe from Andrea Shurtleff
24 uncooked jumbo pasta shells
3 C mozzarella cheese, divided
1 C asiago cheese
1 C ricotta cheese
1 C cottage cheese
4 Tbsp chives
4 C meatless spaghetti sauce
1-10oz pkg frozen chopped spinach
Cook pasta. Combine ½ of the mozzarella, all the asiago, ricotta, cottage cheese, chives and 1 c spinach. Spread 2 c spaghetti sauce into 9x13 pan coated with cooking spray. Stuff shells with cheese mixture. Top with remaining mozzarella cheese. Bake 30 minutes at 350°.
24 uncooked jumbo pasta shells
3 C mozzarella cheese, divided
1 C asiago cheese
1 C ricotta cheese
1 C cottage cheese
4 Tbsp chives
4 C meatless spaghetti sauce
1-10oz pkg frozen chopped spinach
Cook pasta. Combine ½ of the mozzarella, all the asiago, ricotta, cottage cheese, chives and 1 c spinach. Spread 2 c spaghetti sauce into 9x13 pan coated with cooking spray. Stuff shells with cheese mixture. Top with remaining mozzarella cheese. Bake 30 minutes at 350°.
Cheesy Corn Casserole
Recipe from April Durham
1 can kernel corn
1 can creamed corn
1 egg
1 C sour cream
1 box Jiffy corn muffin mix
1 stick butter, melted
Mix together. Bake at 350° for 35 – 45 minutes until set. Top with small jar Cheese Whiz.
1 can kernel corn
1 can creamed corn
1 egg
1 C sour cream
1 box Jiffy corn muffin mix
1 stick butter, melted
Mix together. Bake at 350° for 35 – 45 minutes until set. Top with small jar Cheese Whiz.
Cauliflower Pizza
Recipe from Lyssa Wagner
1 medium head of Cauliflower, raw, grated
2 eggs (whole)
Basil
choice of cheese, shredded
Newman’s Own Marinara Sauce
1 can diced tomatoes, drained
Additional toppings (mushrooms, onions, pepperoni, bacon, etc)
In a large bowl, squish together (great for kids) the eggs (including yoke), about 5 dashes of Basil, and cauliflower until evenly distributed. Form into patties and place on nonstick baking sheet (do not use parchment paper). Bake at 450 until golden brown (about 10 minutes). Let cool slightly. Carefully add spoonful of marinara sauce and tomatoes to each crust. Top with choice of cheese and other toppings. Continue baking until cheese has melted. (about 5 min.)
1 medium head of Cauliflower, raw, grated
2 eggs (whole)
Basil
choice of cheese, shredded
Newman’s Own Marinara Sauce
1 can diced tomatoes, drained
Additional toppings (mushrooms, onions, pepperoni, bacon, etc)
In a large bowl, squish together (great for kids) the eggs (including yoke), about 5 dashes of Basil, and cauliflower until evenly distributed. Form into patties and place on nonstick baking sheet (do not use parchment paper). Bake at 450 until golden brown (about 10 minutes). Let cool slightly. Carefully add spoonful of marinara sauce and tomatoes to each crust. Top with choice of cheese and other toppings. Continue baking until cheese has melted. (about 5 min.)
Cashew Chicken
Recipe from April Durham
3 whole chicken breasts
½ lb mushrooms
1–15 oz can drained bamboo shoots
1 C chicken broth
¼ C soy sauce
2 Tbsp cornstarch
4 oz cashew nuts
¼ lb pea pods
4 green onions
1/3 tsp sugar
½ tsp salt
¼ C salad oil
Cooked rice
Bone chicken breasts and remove skin. Slice chicken to 1/8 inch thick and then into 1 inch squares. Remove ands and strings from peas. Heat 1 tbsp oil over 350° heat. Add nuts and cook for 1 minute, stirring until lightly toasted. Remove from pan and set aside. Add remaining oil to the pan. Add chicken and cook quickly, turning until chicken is opaque. Add peas and muchrooms. Pour in broth. Cover and simmer for 2 minutes. Add bamboo shoots. In a separate bowl, stir together soy sauce, cornstarch, sugar and salt. Add to the pan, stirring constantly until sauce is thickened. Simmer for 1 minute, uncover. Mix in green onions. Sprinkle with nuts. Serve over rice.
3 whole chicken breasts
½ lb mushrooms
1–15 oz can drained bamboo shoots
1 C chicken broth
¼ C soy sauce
2 Tbsp cornstarch
4 oz cashew nuts
¼ lb pea pods
4 green onions
1/3 tsp sugar
½ tsp salt
¼ C salad oil
Cooked rice
Bone chicken breasts and remove skin. Slice chicken to 1/8 inch thick and then into 1 inch squares. Remove ands and strings from peas. Heat 1 tbsp oil over 350° heat. Add nuts and cook for 1 minute, stirring until lightly toasted. Remove from pan and set aside. Add remaining oil to the pan. Add chicken and cook quickly, turning until chicken is opaque. Add peas and muchrooms. Pour in broth. Cover and simmer for 2 minutes. Add bamboo shoots. In a separate bowl, stir together soy sauce, cornstarch, sugar and salt. Add to the pan, stirring constantly until sauce is thickened. Simmer for 1 minute, uncover. Mix in green onions. Sprinkle with nuts. Serve over rice.
Butter Chicken
Recipe from Megan Burkhardt
4 boneless, skinless chicken breast
5 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
¼ tsp ground coriander
¼ tsp cumin
¼ tsp cardamom
1 whole lime juiced
1 whole onion, diced
¼ C butter
1 can (14.5 oz can) tomato sauce
1 can (14.5 oz can) petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro
2 C basmati rice, cooked
Combine first 9 ingredients and marinate overnight. Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving over basmati rice.
4 boneless, skinless chicken breast
5 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
¼ tsp ground coriander
¼ tsp cumin
¼ tsp cardamom
1 whole lime juiced
1 whole onion, diced
¼ C butter
1 can (14.5 oz can) tomato sauce
1 can (14.5 oz can) petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro
2 C basmati rice, cooked
Combine first 9 ingredients and marinate overnight. Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving over basmati rice.
Broccoli Cheese Patties
Recipe from Lyssa Wagner
2 C frozen hashbrowns, thawed
1 C frozen broccoli florets, thawed
½ cup cheese cheese, shredded
Bread Crumbs
Salt (optional)
Olive Oil or NonStick Cooking Spray
In a large bowl, squish together thawed hashbrowns, broccoli florets, and cheese. In a small bowl, pour the breadcrumbs. With each handful of the hashbrown mixture, form a patty and pat into bowl of breadcrumbs, lightly coating both sides. Heat small amount of oil or nonstick cooking spray in skillet over medium heat and “fry” patties – about 3 to 4 minutes on each side (until golden and crispy). Optional: Sprinkle salt on top of patty when halfway cooled.
2 C frozen hashbrowns, thawed
1 C frozen broccoli florets, thawed
½ cup cheese cheese, shredded
Bread Crumbs
Salt (optional)
Olive Oil or NonStick Cooking Spray
In a large bowl, squish together thawed hashbrowns, broccoli florets, and cheese. In a small bowl, pour the breadcrumbs. With each handful of the hashbrown mixture, form a patty and pat into bowl of breadcrumbs, lightly coating both sides. Heat small amount of oil or nonstick cooking spray in skillet over medium heat and “fry” patties – about 3 to 4 minutes on each side (until golden and crispy). Optional: Sprinkle salt on top of patty when halfway cooled.
Bow Tie Pasta
Recipe from Andrea Shurtleff
1 lb bow tie pasta
12oz. jar roasted red peppers
1 C light cream
1 Tbsp olive oil
1 lb chicken, cut
1 Tbsp minced garlic
¼ C basil
½ tsp salt
1/8 tsp crushed red pepper
Cook pasta. Blend roasted red peppers and cream in blender. Cook chicken and garlic in oil. Stir in cream from the blender. Add basil and salt. Simmer 3 to 4 minutes. Reserve ½ c cooking water from pasta. Drain pasta and add to sauce, Add ½ c water from pasta. Add crushed red pepper. Remove from heat. Let stand for a few minutes. Toss and serve.
1 lb bow tie pasta
12oz. jar roasted red peppers
1 C light cream
1 Tbsp olive oil
1 lb chicken, cut
1 Tbsp minced garlic
¼ C basil
½ tsp salt
1/8 tsp crushed red pepper
Cook pasta. Blend roasted red peppers and cream in blender. Cook chicken and garlic in oil. Stir in cream from the blender. Add basil and salt. Simmer 3 to 4 minutes. Reserve ½ c cooking water from pasta. Drain pasta and add to sauce, Add ½ c water from pasta. Add crushed red pepper. Remove from heat. Let stand for a few minutes. Toss and serve.
The Best Crockpot Chicken You Will Ever Make
Recipe from Melinda Noakes
1 pkg. low-fat cream cheese
1 can cream of chicken soup
1 foil pack of Good Season Zesty Italian dressing mix (this is the secret ingredient)
½ cube butter
5-6 boneless, skinless chicken breasts, thawed
Put all but the chicken in the crock pot and mix it together as well as you can. Then add the chicken, mixing it enough so that there is sauce on top of the chicken. Cook on crock pot setting high for 4-5 hours of low for 8 hours.
Serve over cooked rice (my favorite), noodles or potatoes. (I think this is too much chicken, we like more sauce with ours, so I either reduce the amount of chicken or double the sauce.)
1 pkg. low-fat cream cheese
1 can cream of chicken soup
1 foil pack of Good Season Zesty Italian dressing mix (this is the secret ingredient)
½ cube butter
5-6 boneless, skinless chicken breasts, thawed
Put all but the chicken in the crock pot and mix it together as well as you can. Then add the chicken, mixing it enough so that there is sauce on top of the chicken. Cook on crock pot setting high for 4-5 hours of low for 8 hours.
Serve over cooked rice (my favorite), noodles or potatoes. (I think this is too much chicken, we like more sauce with ours, so I either reduce the amount of chicken or double the sauce.)
Beginner's Roast
Recipe from Leila Miller
1/2 bag of baby carrots
4 red potatoes diced
1 (3-4pound) eye of round roast or chuck roast
1 large onion sliced
1 can golden mushroom soup
1/2 cup water
1-1.12 oz pkg brown gravy mix
1 pkg Lipton Onion Soup Mix
3 garlic cloves diced
Place carrots and potatoes in bottom of lightly greased Crock Pot. Rinse roast off with water. Dry. Place roast in Crock Pot with fat side up. Top with sliced onion. Stir together golden mushroom soup, 1/2 cup water, package of brown gravy mix, package of Lipton Onion Soup Mix, and three garlic cloves diced.
Place a large piece of aluminum foil directly over roast. Press down to form seal around roast. Put Crock Pot lid on. Cook on High for at least 8 hours. If needed, you can reheat in 325 degree oven for 30 min.
1/2 bag of baby carrots
4 red potatoes diced
1 (3-4pound) eye of round roast or chuck roast
1 large onion sliced
1 can golden mushroom soup
1/2 cup water
1-1.12 oz pkg brown gravy mix
1 pkg Lipton Onion Soup Mix
3 garlic cloves diced
Place carrots and potatoes in bottom of lightly greased Crock Pot. Rinse roast off with water. Dry. Place roast in Crock Pot with fat side up. Top with sliced onion. Stir together golden mushroom soup, 1/2 cup water, package of brown gravy mix, package of Lipton Onion Soup Mix, and three garlic cloves diced.
Place a large piece of aluminum foil directly over roast. Press down to form seal around roast. Put Crock Pot lid on. Cook on High for at least 8 hours. If needed, you can reheat in 325 degree oven for 30 min.
Baked Pork Chops
Recipe from Jonna Veach
Pork Chops (enough for meal)
Soy sauce
Water
Purple onion cut into rings
Sliced mushrooms (fresh or canned)
Put pork chops in a shallow baking pan and cover each one with soy sauce. Lay onion rings on top of pork chops and put mushrooms on top of onions and pork chops. Barely cover the bottom with water. Bake at 375 F for about 30 minutes.
Pork Chops (enough for meal)
Soy sauce
Water
Purple onion cut into rings
Sliced mushrooms (fresh or canned)
Put pork chops in a shallow baking pan and cover each one with soy sauce. Lay onion rings on top of pork chops and put mushrooms on top of onions and pork chops. Barely cover the bottom with water. Bake at 375 F for about 30 minutes.
Arroz Chaufa Peruano
Recipe from Rocio Shetler
6 Tbsp of oil
3 eggs
1 bunch of scallions or green onions
1 Tbsp chopped ginger
1 small or medium red pepper, diced
1/2 C chicken shredded
1/2 C pork or meat, shredded,
3 hot dogs, sliced thinly
4 C cooked rice
3 1/2 Tbsp soy sauce
Heat 2 tablespoons of oil in a wok or large frying pan, fry the chicken seasoning with pepper, garlic, paprika and salt to taste reserve. in the same way fry the pork or meat and reserve. Whisk the eggs together with a pinch of salt and some ground pepper. Heat 2 tablespoons of oil in a wok or large frying pan. Pour the eggs into the hot oil and fry 1 -2 minutes. Turn egg pancake over and finish cooking. When cooked through, remove eggs to a plate, coarsely chop, and reserve. Add 2 TB oil to the wok, and add the white parts of the scallion, the ginger, and the red pepper. Sauté for 2 to 3 minutes. Add the chicken, pork and hot dogs and sauté for a couple of minutes more, until heated through. Add the rice, green parts of the scallion, and the soy sauce, and cook, stirring, until well heated. Stir in chopped cooked eggs, and serve.
6 Tbsp of oil
3 eggs
1 bunch of scallions or green onions
1 Tbsp chopped ginger
1 small or medium red pepper, diced
1/2 C chicken shredded
1/2 C pork or meat, shredded,
3 hot dogs, sliced thinly
4 C cooked rice
3 1/2 Tbsp soy sauce
Heat 2 tablespoons of oil in a wok or large frying pan, fry the chicken seasoning with pepper, garlic, paprika and salt to taste reserve. in the same way fry the pork or meat and reserve. Whisk the eggs together with a pinch of salt and some ground pepper. Heat 2 tablespoons of oil in a wok or large frying pan. Pour the eggs into the hot oil and fry 1 -2 minutes. Turn egg pancake over and finish cooking. When cooked through, remove eggs to a plate, coarsely chop, and reserve. Add 2 TB oil to the wok, and add the white parts of the scallion, the ginger, and the red pepper. Sauté for 2 to 3 minutes. Add the chicken, pork and hot dogs and sauté for a couple of minutes more, until heated through. Add the rice, green parts of the scallion, and the soy sauce, and cook, stirring, until well heated. Stir in chopped cooked eggs, and serve.
Ann Landers' Meat Loaf
Recipe from Suzanne Clines
2 lb ground beef
1 ½ C bread crumbs (or quick cooking oatmeal)
1 pkg Lipton onion soup mix
2 eggs
¾ C ketchup
½ C warm water
1-8 oz can tomato sauce
Mix all ingredients except tomato sauce thoroughly. Put into loaf pan and cover top with tomato sauce. Bake for 60 to 75 minutes at 360°
Optional Sauce: Mix together ¼ cup ketchup, 1 tsp yellow mustard, and 2 tbsp brown sugar and spread on top of meat loaf for the last 15 minutes of cooking time, omitting tomato sauce.
2 lb ground beef
1 ½ C bread crumbs (or quick cooking oatmeal)
1 pkg Lipton onion soup mix
2 eggs
¾ C ketchup
½ C warm water
1-8 oz can tomato sauce
Mix all ingredients except tomato sauce thoroughly. Put into loaf pan and cover top with tomato sauce. Bake for 60 to 75 minutes at 360°
Optional Sauce: Mix together ¼ cup ketchup, 1 tsp yellow mustard, and 2 tbsp brown sugar and spread on top of meat loaf for the last 15 minutes of cooking time, omitting tomato sauce.
Warm and Creamy Bacon Dip
Recipe from Denean Vreeland
8 oz cream cheese, softened
2 C sour cream
3 oz bacon bits
2 C shredded cheddar cheese
1 C chopped green onion
Preheat the oven to 400 F. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25 – 30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.
8 oz cream cheese, softened
2 C sour cream
3 oz bacon bits
2 C shredded cheddar cheese
1 C chopped green onion
Preheat the oven to 400 F. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25 – 30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.
Tomato Bites
Recipe from Carol Johnson
1 can Rotel tomatoes (drained)
2 C grated cheese (swiss, cheddar, monteray jack etc)
1 C finely chopped onion
16 slices bacon or
1 C breakfast sausage crumbled
1 Tbsp oregano
1 C mayonnaise
2 cans grand biscuits
Mix all ingredients except for biscuits. Divide each biscuit into 3 layers. Place a biscuit slice in each cup of a muffin pan. Place 1 tbsp of filling into each cup. Bake at 350 for 15 – 20 mins. Serve warm. Makes 48
1 can Rotel tomatoes (drained)
2 C grated cheese (swiss, cheddar, monteray jack etc)
1 C finely chopped onion
16 slices bacon or
1 C breakfast sausage crumbled
1 Tbsp oregano
1 C mayonnaise
2 cans grand biscuits
Mix all ingredients except for biscuits. Divide each biscuit into 3 layers. Place a biscuit slice in each cup of a muffin pan. Place 1 tbsp of filling into each cup. Bake at 350 for 15 – 20 mins. Serve warm. Makes 48
Toffee Apple Dip
Recipe from Erin Mendenhall
8 oz cream cheese, softened
½ C white sugar
¼ C brown sugar
1 tsp vanilla
toffee chips as desired
Stir all ingredients together until smooth. Let sit for 30-60 min prior to serving so toffee flavor can incorporate. Serve with sliced apples.
8 oz cream cheese, softened
½ C white sugar
¼ C brown sugar
1 tsp vanilla
toffee chips as desired
Stir all ingredients together until smooth. Let sit for 30-60 min prior to serving so toffee flavor can incorporate. Serve with sliced apples.
Taco Flavored Tortilla Chip Dip
Recipe from CC Corriveau
1 8 oz sour cream
1 8 oz pkg cream cheese
Shredded lettuce
1 pkg fiesta shredded cheese
1 packet of taco seasoning
1 tomato
1 Tbsp chili powder
Tortilla Chips
Mix sour cream, cream cheese and taco seasoning together. Line a cookie sheet with aluminum foil. Using a rubber spatula spread the cream onto the cookie sheet in a thin layer. Sprinkle the chili powder on top of cream mixture. Top with shredded lettuce, shredded cheese and chopped tomato. Serve immediately with tortilla chips.
1 8 oz sour cream
1 8 oz pkg cream cheese
Shredded lettuce
1 pkg fiesta shredded cheese
1 packet of taco seasoning
1 tomato
1 Tbsp chili powder
Tortilla Chips
Mix sour cream, cream cheese and taco seasoning together. Line a cookie sheet with aluminum foil. Using a rubber spatula spread the cream onto the cookie sheet in a thin layer. Sprinkle the chili powder on top of cream mixture. Top with shredded lettuce, shredded cheese and chopped tomato. Serve immediately with tortilla chips.
Striped Chocolate Popcorn
Recipe from Denean Vreeland
½ C popped popcorn
2 C mini pretzels
1 C pecan halves, toasted
¼ C butter, melted
4 oz white candy coating, coarsely chopped
2 oz milk chocolate candy coating, coarsely chopped
In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss; set aside. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets. In a microwave, melt milk chocolate coating; stir until smooth. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.
½ C popped popcorn
2 C mini pretzels
1 C pecan halves, toasted
¼ C butter, melted
4 oz white candy coating, coarsely chopped
2 oz milk chocolate candy coating, coarsely chopped
In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss; set aside. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets. In a microwave, melt milk chocolate coating; stir until smooth. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.
Strawberry Fondue
Recipe from Denean Vreeland
1 – 10 oz pkg frozen strawberries, thawed
¼ C half-and-half
1 tsp cornstarch
½ tsp lemon juice
Angel food cake and fruit
In a food processor, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2 quart slow cooker; keep warm. Serve with cake and fresh fruit.
1 – 10 oz pkg frozen strawberries, thawed
¼ C half-and-half
1 tsp cornstarch
½ tsp lemon juice
Angel food cake and fruit
In a food processor, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2 quart slow cooker; keep warm. Serve with cake and fresh fruit.
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