Pumpkin Chocolate Chip Cookies
Brace yourself for the easiest recipe ever- and they are good! Combine in bowl: Box of spice cake mix, can of pumpkin, bag of chocolate chip cookies. Mix well. Bake at 350 degrees for 16-18 minutes or until lightly brown.
Mint Brownies
Cook a regular box of brownies and right when you get it out of the oven pour a bag of Andes mint chips on the top (you can find them at Walmart). Let harden. These are very, very good!
Chicken Noodle Soup and Homemade Bread
OK...I said this was fast stuff, it turns out good- I promise!
1 onion, diced
1 tsp. curry
6 chicken bouillon cubes
1 clove garlic
3 carrots, sliced
½ tsp. tarragon
4 celery stalks, sliced
salt and pepper to taste
1 TBS parsley
package of egg noodles (fresh or frozen)
2 packages cubed chicken (buy lunch meat or cook and cube your own)
Boil 6 cups of water, add bouillon cubes. Add onions, carrots, celery, and spices. Cook for 5 minutes. Add chicken, cook for 3 minutes. Add egg noodles and cook for about 10-15 minutes. Ready to serve.
For the bread- throw a mix into your bread machine about 3 hours before you start the soup.
1 onion, diced
1 tsp. curry
6 chicken bouillon cubes
1 clove garlic
3 carrots, sliced
½ tsp. tarragon
4 celery stalks, sliced
salt and pepper to taste
1 TBS parsley
package of egg noodles (fresh or frozen)
2 packages cubed chicken (buy lunch meat or cook and cube your own)
Boil 6 cups of water, add bouillon cubes. Add onions, carrots, celery, and spices. Cook for 5 minutes. Add chicken, cook for 3 minutes. Add egg noodles and cook for about 10-15 minutes. Ready to serve.
For the bread- throw a mix into your bread machine about 3 hours before you start the soup.
Beef Stroganoff
1 lb. stew meat
1 teas. salt
¼ c. minced onion
½ teas. Garlic powder
¼ c. water
pepper to taste
6-7 mushrooms, sliced
1 cup sour cream
2 cans cream of chicken soup
rice or noodles
Put everything in crock pot- EXCEPT sour cream and rice/noodles. Cook 4-6 hours on high, 6-8 hours on high. Just before serving add sour cream. Serve over rice or noodles. Accompany this with vegetable.
1 teas. salt
¼ c. minced onion
½ teas. Garlic powder
¼ c. water
pepper to taste
6-7 mushrooms, sliced
1 cup sour cream
2 cans cream of chicken soup
rice or noodles
Put everything in crock pot- EXCEPT sour cream and rice/noodles. Cook 4-6 hours on high, 6-8 hours on high. Just before serving add sour cream. Serve over rice or noodles. Accompany this with vegetable.
Fettuccini Alfredo
1 (8oz) package of cream cheese
½ cup milk
¼ cup margarine
½ to ¾ cup Parmesan cheese
Garlic salt to taste
Mix all ingredients in saucepan. Stir with wire whisk. When melted, pour over cooked fettuccini noodles. Serves 6.
Accompany this with a green salad or a can of green beans.
½ cup milk
¼ cup margarine
½ to ¾ cup Parmesan cheese
Garlic salt to taste
Mix all ingredients in saucepan. Stir with wire whisk. When melted, pour over cooked fettuccini noodles. Serves 6.
Accompany this with a green salad or a can of green beans.
Yummy Lime Chicken1
1 ½ lbs. chicken
3 TBS lime juice
1 TBS chili powder
Put in crock pot and cook on low 5-6 hours. Shred chicken and put back in crock pot and add 1 cup frozen corn and 1 cup salsa. Then warm. Serve with shredded cheese and sour cream on tortillas. This can be accompanied by some fruit for your meal.
Peanut Butter Fingers
3/4 cup peanut butter
1/2 cup butter
1 cup sugar
1 1/4 cup brown sugar
4 eggs
1 tsp. vanilla
1 1/2 tsp. soda
1/4 tsp. salt
3 cups flour
4 cups rolled oats
-----
1/2 cup peanut butter
Mix together all ingredients except 1/2 cup peanut butter. Bake in ungreased 11 x 17 baking sheet at 350* for 12 minutes. Do not over bake. It will finish baking in pan. Let cool slightly. Whip 1/2 cup peanut butter and spread over peanut butter fingers. Frost with chocolate frosting.
1/2 cup butter
1 cup sugar
1 1/4 cup brown sugar
4 eggs
1 tsp. vanilla
1 1/2 tsp. soda
1/4 tsp. salt
3 cups flour
4 cups rolled oats
-----
1/2 cup peanut butter
Mix together all ingredients except 1/2 cup peanut butter. Bake in ungreased 11 x 17 baking sheet at 350* for 12 minutes. Do not over bake. It will finish baking in pan. Let cool slightly. Whip 1/2 cup peanut butter and spread over peanut butter fingers. Frost with chocolate frosting.
Brownie Pudding Pie
3 TBSP. cocoa
1/4 cup butter, melted
1/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/2 cup nuts
6 oz. pkg instant chocolate (or other favorite flavor) pudding mix
2 1/2 cups milk
whipped topping
1 small chocolate bar
Stir cocoa and butter until smooth. Beat in sugar, eggs, and vanilla. Mix in flour and nuts. Spread in greased pie pan Bake at 350* for 30 minutes. Cool. Pour mild in mixing bowl. Add pudding mix. Beat for 1 minute. Let stand 2 minutes. Spread over brownie. Top with whipped topping. Sprinkle with grated chocolate bar.
1/4 cup butter, melted
1/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/2 cup nuts
6 oz. pkg instant chocolate (or other favorite flavor) pudding mix
2 1/2 cups milk
whipped topping
1 small chocolate bar
Stir cocoa and butter until smooth. Beat in sugar, eggs, and vanilla. Mix in flour and nuts. Spread in greased pie pan Bake at 350* for 30 minutes. Cool. Pour mild in mixing bowl. Add pudding mix. Beat for 1 minute. Let stand 2 minutes. Spread over brownie. Top with whipped topping. Sprinkle with grated chocolate bar.
Pita Bread Tacos
1 LB. ground beef
1 tsp. garlic
salt & pepper to taste
1 tomato, chopped
green onions, chopped
grated cheese
lettuce, chopped
Pita pockets
Crumble and brown ground beef in large skillet. Drain. Add spices. Fill pita pockets with hamburger mixture, onions, cheese, lettuce and tomatoes.
1 tsp. garlic
salt & pepper to taste
1 tomato, chopped
green onions, chopped
grated cheese
lettuce, chopped
Pita pockets
Crumble and brown ground beef in large skillet. Drain. Add spices. Fill pita pockets with hamburger mixture, onions, cheese, lettuce and tomatoes.
Creamy Chicken Noodle Soup
6 cups water
3 chicken breasts
1 TBSP. chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans Cream of Chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 tsp. salt
1/4 tsp.. pepper
3 cups dry egg noodles
1/4 c. flour
1/2 cup cold water
Bring water to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20-30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces.. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated mild and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.
Serve with Corn Bread w/ honey butter and a relish tray.
3 chicken breasts
1 TBSP. chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans Cream of Chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 tsp. salt
1/4 tsp.. pepper
3 cups dry egg noodles
1/4 c. flour
1/2 cup cold water
Bring water to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20-30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces.. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated mild and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.
Serve with Corn Bread w/ honey butter and a relish tray.
Hamburger Steak 'n Everything Sandwich
1 LB. ground beef
1 green pepper, sliced
1 onion, chopped
8 mushrooms, sliced
salt and pepper
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 chopped tomato
6 deli rolls
Crumble and cook ground beef in large skillet until brown. Drain fat. Add green pepper, onion, mushrooms, salt and pepper. Cook 3-4 minutes. Mix cheeses together. Add to hamburger mixture. Toss lightly and cover with lid until cheese is melted. Spoon on deli rolls. Place tomatoes on top of meat.
Serve with Potato Chips and Pickle, Cheese, Olive kabobs
1 green pepper, sliced
1 onion, chopped
8 mushrooms, sliced
salt and pepper
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 chopped tomato
6 deli rolls
Crumble and cook ground beef in large skillet until brown. Drain fat. Add green pepper, onion, mushrooms, salt and pepper. Cook 3-4 minutes. Mix cheeses together. Add to hamburger mixture. Toss lightly and cover with lid until cheese is melted. Spoon on deli rolls. Place tomatoes on top of meat.
Serve with Potato Chips and Pickle, Cheese, Olive kabobs
Chicken Fold-Overs
1 pkg. refrigerated crescent rolls or 1 recipe crescent roll dough
4 oz. cream cheese, softened
1 cup chopped, cooked chicken
1/2 tsp. lemon pepper
1/2 cup mushrooms, chopped
1 TBSP. onion, finely chopped
Mix cream cheese, chicken, lemon pepper, mushrooms and onions together until well blended. Place 1 heaping TBSP. meat mixture in half of roll. Fold over and seal edges. Place on baking sheet sprayed with cooking spray and bake at 375* for 15-20 minutes or until lightly browned. Serve with chicken gravy.
Serve with Mashed Potatoes (& above gravy), Peas and carrots, and Pear salad.
4 oz. cream cheese, softened
1 cup chopped, cooked chicken
1/2 tsp. lemon pepper
1/2 cup mushrooms, chopped
1 TBSP. onion, finely chopped
Mix cream cheese, chicken, lemon pepper, mushrooms and onions together until well blended. Place 1 heaping TBSP. meat mixture in half of roll. Fold over and seal edges. Place on baking sheet sprayed with cooking spray and bake at 375* for 15-20 minutes or until lightly browned. Serve with chicken gravy.
Serve with Mashed Potatoes (& above gravy), Peas and carrots, and Pear salad.
Broccoli and Cheese Soup
5 cups water
2 tsp. chicken bouillon
2 cups carrots, chopped
2 cups broccoli, chopped
1/2 onion, chopped
4+ mushrooms, sliced & sauteed
3 TBSP. butter
3 TBSP flour
1 can (12 oz.) evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
1 cheese packet from Mac & Cheese box
1 cup cheddar cheese
Bring water to a boil. Add bouillon and stir until dissolved. Add vegetables. Cover and cook on med. heat for 20 minutes or until tender. Melt butter in medium saucepan on med-high heat. Stir in flour until smooth. Slowly add evaporated milk, stirring constantly until smooth and thick. Add spices. Mix in cheese packet and cheese. Remove from heat and stir until cheese is melted. Combine with vegetables and water. Stir until smooth.
Serve with Garlic Cheese Biscuits and raw baby carrots.
2 tsp. chicken bouillon
2 cups carrots, chopped
2 cups broccoli, chopped
1/2 onion, chopped
4+ mushrooms, sliced & sauteed
3 TBSP. butter
3 TBSP flour
1 can (12 oz.) evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
1 cheese packet from Mac & Cheese box
1 cup cheddar cheese
Bring water to a boil. Add bouillon and stir until dissolved. Add vegetables. Cover and cook on med. heat for 20 minutes or until tender. Melt butter in medium saucepan on med-high heat. Stir in flour until smooth. Slowly add evaporated milk, stirring constantly until smooth and thick. Add spices. Mix in cheese packet and cheese. Remove from heat and stir until cheese is melted. Combine with vegetables and water. Stir until smooth.
Serve with Garlic Cheese Biscuits and raw baby carrots.
Chicken Club Sandwich
1 cup mayonnaise
1 TBSP. Dijon mustard
1 TBSP. parsley
1 TBSP. green onion, chopped
2 cups cooked chicken, chopped
4 slices crisp bacon
1 tomato, chopped
1 cup Swiss cheese, shredded
1/4 cup green pepper, chopped
2 cups shredded lettuce
Mix together mayo, mustard, parsley and onion. Crumble bacon and add to chicken, tomato, cheese and gr. pepper. Stir in dressing mixture and mix well. Spoon onto deli buns. Top with shredded lettuce.
Serve with Macaroni salad and/or veggies & dip.
1 TBSP. Dijon mustard
1 TBSP. parsley
1 TBSP. green onion, chopped
2 cups cooked chicken, chopped
4 slices crisp bacon
1 tomato, chopped
1 cup Swiss cheese, shredded
1/4 cup green pepper, chopped
2 cups shredded lettuce
Mix together mayo, mustard, parsley and onion. Crumble bacon and add to chicken, tomato, cheese and gr. pepper. Stir in dressing mixture and mix well. Spoon onto deli buns. Top with shredded lettuce.
Serve with Macaroni salad and/or veggies & dip.
Marshmallow Brownies
My kids love to put marshmallows on our brownies about five minutes before the brownies come out of the oven. Use any brownie mix or recipe and top with mini marshmellows. After the brownies cool frost with chocolate frosting. Yummy and gooey!
Chicken Pillows
This recipe makes 12 pillows.
8 oz. cube cream cheese softened (fat free tastes the same)
4 T. melted butter
1/2 tsp. salt
1/2 tsp. pepper
4 T. milk
4 c. cooked chicken, cubed
1 can cream of mushroom OR cream of chicken soup
3 pkg. of refrigerated crescent rolls (8 per pkg.)
Combine and mix all ingredients except for crescent rolls. Roll out flat 12 crescent rolls. Fill with equal portions of chicken mixture. Cover each pillow with a remaining crescent roll, press edges together.
Brush pillows with melted butter and top with bread crumbs. Bake at 375 degrees for 20 minutes. Serve topped with gravy (I use turkey gravy).
8 oz. cube cream cheese softened (fat free tastes the same)
4 T. melted butter
1/2 tsp. salt
1/2 tsp. pepper
4 T. milk
4 c. cooked chicken, cubed
1 can cream of mushroom OR cream of chicken soup
3 pkg. of refrigerated crescent rolls (8 per pkg.)
Combine and mix all ingredients except for crescent rolls. Roll out flat 12 crescent rolls. Fill with equal portions of chicken mixture. Cover each pillow with a remaining crescent roll, press edges together.
Brush pillows with melted butter and top with bread crumbs. Bake at 375 degrees for 20 minutes. Serve topped with gravy (I use turkey gravy).
Chicken Pot Pie
This recipe makes two pies; I usually double it to make four.
2 frozen pie crusts in disposable pie tins. (I used to make homemade but no one noticed the difference when I used frozen and it is faster.)
2 roll out pie crusts (for the top)
2 1/2 c. cooked chicken or turkey, diced
1 can cream of mushroom soup
1 can cream of potato soup
1 c. chicken broth
2 cans Veg-All drained (this is a combination of canned vegetables and Veg-All is the name brand.)
Salt, pepper, garlic to taste
Combine all ingredients except for pie crusts. Pour half of the mixture into one pie crust (in the tin) and the remaining mixture into the other pie crust (in tin). Top pot pies with one roll out pie crust each and cut six or so slits in the top of the crust. Bake at 325 degrees for 60 minutes.
2 frozen pie crusts in disposable pie tins. (I used to make homemade but no one noticed the difference when I used frozen and it is faster.)
2 roll out pie crusts (for the top)
2 1/2 c. cooked chicken or turkey, diced
1 can cream of mushroom soup
1 can cream of potato soup
1 c. chicken broth
2 cans Veg-All drained (this is a combination of canned vegetables and Veg-All is the name brand.)
Salt, pepper, garlic to taste
Combine all ingredients except for pie crusts. Pour half of the mixture into one pie crust (in the tin) and the remaining mixture into the other pie crust (in tin). Top pot pies with one roll out pie crust each and cut six or so slits in the top of the crust. Bake at 325 degrees for 60 minutes.
Chicken Broccoli Casserole
This recipe makes 2 9X9 pans, I usually double it and make 4 pans. I serve one that evening and freeze the other three.
1 full chicken breast
2 c. broccoli
2/3 c. fat free mayo (you can't taste the difference with regular or fat free so why not be healthier.)
2/3 c. evaporated milk
1 tsp. lemon juice
1 can cream of mushroom OR cream of chicken (I use healthy request and can't tell the difference.)
1/2 c. grated cheddar cheese
2 T. melted butter
1/2 c. bread crumbs
salt & pepper
Boil and chop/shred chicken.
Combine mayo, evaporated milk, lemon juice, cream soup and cheese. Set aside.
Spray pan with Pam. Lay broccoli on bottom of pan. Salt and pepper lightly. Place chicken on broccoli. Salt and pepper lightly again. Pour cream mixture over chicken. Sprinkle bread crumbs over cream mixture, drizzle with melted butter. Bake at 450 degrees for 40 minutes.
1 full chicken breast
2 c. broccoli
2/3 c. fat free mayo (you can't taste the difference with regular or fat free so why not be healthier.)
2/3 c. evaporated milk
1 tsp. lemon juice
1 can cream of mushroom OR cream of chicken (I use healthy request and can't tell the difference.)
1/2 c. grated cheddar cheese
2 T. melted butter
1/2 c. bread crumbs
salt & pepper
Boil and chop/shred chicken.
Combine mayo, evaporated milk, lemon juice, cream soup and cheese. Set aside.
Spray pan with Pam. Lay broccoli on bottom of pan. Salt and pepper lightly. Place chicken on broccoli. Salt and pepper lightly again. Pour cream mixture over chicken. Sprinkle bread crumbs over cream mixture, drizzle with melted butter. Bake at 450 degrees for 40 minutes.
Strawberry Wontons
1 pt. strawberries
3 T. sugar
12 wonton wrappers
2 T. butter
3 T. cinnamon sugar
3/4 c. whipping cream
1/4 t. vanilla
Heat oven to 375. Mix strawberries, hulled and sliced and sugar. Spread wonton wrappers on lightly greased cookie sheets. Place in oven about 7 min. or until crisp, let cool. Brush with melted butter and sprinkle with cinnamon sugar mixture. Beat cream and vanilla on high until whipped. Sugar to taste (1/4c.) Layer wrapper, whip cream then strawberries 2 times. Makes 6
3 T. sugar
12 wonton wrappers
2 T. butter
3 T. cinnamon sugar
3/4 c. whipping cream
1/4 t. vanilla
Heat oven to 375. Mix strawberries, hulled and sliced and sugar. Spread wonton wrappers on lightly greased cookie sheets. Place in oven about 7 min. or until crisp, let cool. Brush with melted butter and sprinkle with cinnamon sugar mixture. Beat cream and vanilla on high until whipped. Sugar to taste (1/4c.) Layer wrapper, whip cream then strawberries 2 times. Makes 6
Sweet Crepes (French)
You can buy crepes in the bakery at the store or frozen if you want to skip this part.
3 lg. eggs 1 T. granulated sugar
2 1/2 c. milk 1/2 t. salt
1 1/4 c. flour 2 T. butter, melted
Whisk together eggs and 1 c. milk. Sift dry ingredients together then add to egg mix. Whisk well. Stir in remaining milk and melted butter. Heat 10" nonstick skillet until hot (If it's not perfectly non-stick melt 1/4 t. marg. to prevent sticking) Pour ~1/4 c. batter into skillet, rotate pan so batter even coats bottom. Cook until golden brown on bottom (1.5 min) turn over if desired and cook 1 min. Repeat for remaining batter. Makes about 15 crepes. Crepes keep well in freezer if you want to cook them ahead of time, just layer each with wax paper to prevent sticking.
Suggested toppings
Fresh sweetened berries, powdered sugar, nutella, whipped cream, bananas, chocolate sauce. Place filling inside, roll up like a burrito and enjoy
3 lg. eggs 1 T. granulated sugar
2 1/2 c. milk 1/2 t. salt
1 1/4 c. flour 2 T. butter, melted
Whisk together eggs and 1 c. milk. Sift dry ingredients together then add to egg mix. Whisk well. Stir in remaining milk and melted butter. Heat 10" nonstick skillet until hot (If it's not perfectly non-stick melt 1/4 t. marg. to prevent sticking) Pour ~1/4 c. batter into skillet, rotate pan so batter even coats bottom. Cook until golden brown on bottom (1.5 min) turn over if desired and cook 1 min. Repeat for remaining batter. Makes about 15 crepes. Crepes keep well in freezer if you want to cook them ahead of time, just layer each with wax paper to prevent sticking.
Suggested toppings
Fresh sweetened berries, powdered sugar, nutella, whipped cream, bananas, chocolate sauce. Place filling inside, roll up like a burrito and enjoy
Pulled Pork Sandwiches (American)
1 pork tenderloin (can be BBQ flavored)
Sweet Baby Rays BBQ sauce
Kaiser Rolls
Cook tenderloin according to package directions (can crock-pot it). Let cool, shred w/ fingers or fork to desired size. Add BBQ sauce to desired stickiness. Heat through in crock pot. Spoon onto sliced rolls.
Suggested sides
Corn on the cob
Sliced Watermelon
Baked Beans (again I used canned, Busch's)
Sweet Baby Rays BBQ sauce
Kaiser Rolls
Cook tenderloin according to package directions (can crock-pot it). Let cool, shred w/ fingers or fork to desired size. Add BBQ sauce to desired stickiness. Heat through in crock pot. Spoon onto sliced rolls.
Suggested sides
Corn on the cob
Sliced Watermelon
Baked Beans (again I used canned, Busch's)
Beef Stroganoff (Russian)
1 lb. beef tenderloin cut into thin strips
1 T. olive oil
1 t. garlic salt
1 t. sugar
1 c. sliced mushrooms (opt.)
3/4 t. fresh ground pepper (mine is very peppery, if you don't like pepper use less)
1/2 c. sour cream (or fresh cream for richer dish)
1 T. flour
1 can beef broth
1 lb. cooked egg noodles
Heat oil. Sauté beef and mushrooms in hot oil, season as it cooks with garlic salt, sugar and pepper. Reduce heat to med. Stir flour into sour cream ( if you are using fresh cream you won't need flour b/c cream acts as thickener) Add to meat mix. Stir just to coat, add beef broth. Cook and stir until thickened and bubbly. Season with salt and pepper to taste. Serve warm over egg noodles.
Suggested side:
Green beans (I just cook with butter, season with salt and pepper.)
1 T. olive oil
1 t. garlic salt
1 t. sugar
1 c. sliced mushrooms (opt.)
3/4 t. fresh ground pepper (mine is very peppery, if you don't like pepper use less)
1/2 c. sour cream (or fresh cream for richer dish)
1 T. flour
1 can beef broth
1 lb. cooked egg noodles
Heat oil. Sauté beef and mushrooms in hot oil, season as it cooks with garlic salt, sugar and pepper. Reduce heat to med. Stir flour into sour cream ( if you are using fresh cream you won't need flour b/c cream acts as thickener) Add to meat mix. Stir just to coat, add beef broth. Cook and stir until thickened and bubbly. Season with salt and pepper to taste. Serve warm over egg noodles.
Suggested side:
Green beans (I just cook with butter, season with salt and pepper.)
Gyoza (pot stickers) (Japanese)
Choose a night when you have some time to prepare wrapping these takes about an hour, but they really are worth it.
Recipe from Kaori Tsunoda
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 c. chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 T. soy sauce
1 T. sesame oil
pepper to taste
1 pkg (~50) gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions:Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Suggested sides:
Steamed rice
Asian chicken salad : romaine, breaded chicken tenders (cooked and sliced), mandarin oranges, green onions, cucumbers, sliced honey roasted almonds (Sunkist makes them for salads) Serve with sesame dressing.
Recipe from Kaori Tsunoda
1 lb. ground pork (can use ground beef, turkey or chicken for healthier version).
3 c. chopped Napa cabbage (can add more for cabbage-y wraps, less for meaty ones)
3 green onions (sliced)
2 T. soy sauce
1 T. sesame oil
pepper to taste
1 pkg (~50) gyoza wraps (or wonton wraps)
Sauce:
However much you choose to make add the same amount vinegar as soy sauce. i.e. if you are making 1 cup and ½ cu. Soy sauce and ½ c. vinegar. I then add 1 drop of sesame oil. You can sprinkle green onions for a little flavor too.
Directions:Mix meat, cabbage, onions, soy sauce, sesame oil and pepper well. Don’t be grossed out, but I usually use my well washed hands to mix it if the meat doesn’t mix in very well. Place ~1 T meat filling in center of wrapper. Wet edge with water and crimp sides together in half circle or triangle (if using wonton wraps). This amount of filling usually makes about 50 wraps if you want less, halve the recipe. Place wrapped pot stickers seam side up in non-stick pan in circular fashion (if you do not have a super non-stick fry pan you may want to put a tiny bit of oil on the bottom so they won’t stick). Brown bottoms over medium heat until golden. When golden pour ~1 cup of water over, should immediately boil. Cover and let simmer until water has boiled away ~15 min. Loosen wraps and invert pan over plate. Serve warm, dip in sauce.
Suggested sides:
Steamed rice
Asian chicken salad : romaine, breaded chicken tenders (cooked and sliced), mandarin oranges, green onions, cucumbers, sliced honey roasted almonds (Sunkist makes them for salads) Serve with sesame dressing.
Pollo penne pasta w/ parmesan cream sauce (Italian)
2 c. diced cooked chicken (seasoned with garlic salt)
2 T. butter
2 T. flour
2 c. milk (or cream for a richer sauce)
2 T. garlic salt
2 T Italian seasoning
1 c. shredded parmesan
1 c. broccoli florets, cooked (green beans, sliced asparagus and artichokes also work well)
1/2 c. diced fresh tomatoes (can use sun dried too)
1 lb. cooked penne
Melt butter over med. heat until it starts to brown ( I use same pan I cooked the chicken in) Add flour, mix to a soft paste, add milk. Stir until thickened and bubbly. Add garlic salt and Italian seasoning and parmesan. Add chicken. Toss sauce w/ pasta and vegetable (I like to cook my pasta with my vegetable, except artichokes I just use canned) Add tomatoes last. Garnish with shredded parmesan if desired, serve warm.
Suggested sides:
Garlic Parmesan Bread: slice baguette, butter slices, sprinkle with garlic salt and parmesan. Toast under broiler 5 min. or until golden.
Italian Salad: romaine, pepperoni, sliced olives, tomatoes, red bell pepper, feta cheese, w/ Ken's steak house lite N. Italian dressing w/ basil and Romano (or whatever dressing you like, but this is fabulous with this salad.
2 T. butter
2 T. flour
2 c. milk (or cream for a richer sauce)
2 T. garlic salt
2 T Italian seasoning
1 c. shredded parmesan
1 c. broccoli florets, cooked (green beans, sliced asparagus and artichokes also work well)
1/2 c. diced fresh tomatoes (can use sun dried too)
1 lb. cooked penne
Melt butter over med. heat until it starts to brown ( I use same pan I cooked the chicken in) Add flour, mix to a soft paste, add milk. Stir until thickened and bubbly. Add garlic salt and Italian seasoning and parmesan. Add chicken. Toss sauce w/ pasta and vegetable (I like to cook my pasta with my vegetable, except artichokes I just use canned) Add tomatoes last. Garnish with shredded parmesan if desired, serve warm.
Suggested sides:
Garlic Parmesan Bread: slice baguette, butter slices, sprinkle with garlic salt and parmesan. Toast under broiler 5 min. or until golden.
Italian Salad: romaine, pepperoni, sliced olives, tomatoes, red bell pepper, feta cheese, w/ Ken's steak house lite N. Italian dressing w/ basil and Romano (or whatever dressing you like, but this is fabulous with this salad.
Chicken Enchiladas (Mexican)
8-10 tortillas
8 oz. sour cream
1/2 c. chopped onion
2 c. chicken broth
1/4 t. pepper
1- 4oz. can diced green chilies
2 T. margarine
1 c. grated cheddar cheese
3 T. Flour
2 c. chopped cooked chicken
Warm tortillas until soft. For sauce, in saucepan cook onion and pepper in margarine until onion is tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup cheese. For filling, stir in 1/2 cup of sauce into chicken. Place about ¼ cup filling atop each tortilla, roll up. Arrange rolls seam side down in a slightly greased 9x13 pan. Top with remaining sauce. Bake covered in 350 oven for 35 min. Sprinkle with remaining cheese. Bake uncovered about 5 min. If desired garnish with olives, tomatoes green onions or salsa on top.
Suggested sides:
Refried beans (I use Rosaritas) warm on stove top with 1/4 c. grated cheese
Spanish Rice (sorry gals I use uncle ben's mix, I have no recipe)
Fresh Pineapple
8 oz. sour cream
1/2 c. chopped onion
2 c. chicken broth
1/4 t. pepper
1- 4oz. can diced green chilies
2 T. margarine
1 c. grated cheddar cheese
3 T. Flour
2 c. chopped cooked chicken
Warm tortillas until soft. For sauce, in saucepan cook onion and pepper in margarine until onion is tender. Stir flour into sour cream, add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup cheese. For filling, stir in 1/2 cup of sauce into chicken. Place about ¼ cup filling atop each tortilla, roll up. Arrange rolls seam side down in a slightly greased 9x13 pan. Top with remaining sauce. Bake covered in 350 oven for 35 min. Sprinkle with remaining cheese. Bake uncovered about 5 min. If desired garnish with olives, tomatoes green onions or salsa on top.
Suggested sides:
Refried beans (I use Rosaritas) warm on stove top with 1/4 c. grated cheese
Spanish Rice (sorry gals I use uncle ben's mix, I have no recipe)
Fresh Pineapple
Sweet & Sour Chicken
3-4 chicken breasts
1 tsp garlic salt
1/2 tsp pepper
Sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup chicken broth
3 1/2 Tbsp catsup
1 Tbsp soy sauce
crushed pineapple
(I also add green pepper)
Cut chicken into 3/4 x2” strips. Place in bowl and sprinkle with salt, pepper and accent. Combine sauce ingredients and heat on stove. Mix 4-6 Tbsp of flour to chicken mix. Heat 1 Tbsp oil in wok. Add chicken and cook. Add sauce mix and pineapple. Cook about 5 min longer. Serve over rice.
1 tsp garlic salt
1/2 tsp pepper
Sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup chicken broth
3 1/2 Tbsp catsup
1 Tbsp soy sauce
crushed pineapple
(I also add green pepper)
Cut chicken into 3/4 x2” strips. Place in bowl and sprinkle with salt, pepper and accent. Combine sauce ingredients and heat on stove. Mix 4-6 Tbsp of flour to chicken mix. Heat 1 Tbsp oil in wok. Add chicken and cook. Add sauce mix and pineapple. Cook about 5 min longer. Serve over rice.
“Put Everything In It” Mexican Surprise
Note: This is fattening, but so delicious & easy!
1 Can Chili
2 C grated cheese
1 Lrg (12 C) Bag of Cheese Doritos (Save 2 Cups for topping)
10-15 oz can of Enchilada Sauce
8 oz can Tomato Sauce
2 TB grated onion
1 ¼ C Sour Cream
For Topping: set aside Sour Cream, ½ C cheese, 1/3 C of Doritos bag.
Take remaining chips and crumble with hands into measuring bowl. Mix onion & all other ingredients and place in 8 ½ x11 casserole dish.
Bake 20 minutes at 375, remove from oven and spread sour cream, cover with Doritos and sprinkle with remaining ½ C cheese. Bake for 5 minutes.
1 Can Chili
2 C grated cheese
1 Lrg (12 C) Bag of Cheese Doritos (Save 2 Cups for topping)
10-15 oz can of Enchilada Sauce
8 oz can Tomato Sauce
2 TB grated onion
1 ¼ C Sour Cream
For Topping: set aside Sour Cream, ½ C cheese, 1/3 C of Doritos bag.
Take remaining chips and crumble with hands into measuring bowl. Mix onion & all other ingredients and place in 8 ½ x11 casserole dish.
Bake 20 minutes at 375, remove from oven and spread sour cream, cover with Doritos and sprinkle with remaining ½ C cheese. Bake for 5 minutes.
Tomato Bisque and grilled cheese sandwiches.
This soup is very easy and sooooo good. I love to serve with grilled cheese sandwiches and dip in the soup. I also like to make a double batch and freeze it in the Ziplock Tupperware dishes and when I worked, I would take one out and take to work.
¼ C Chopped Onion
¼ C chopped celery
¼ C butter
3 Tb Flour
1 tsp Salt
1/8 tsp pepper
1 ½ C Chicken Broth (1 can)
1 ½ C Milk
3 C canned stewed tomates (one large can)
1 TB Sugar
½ tsp basil
In large saucepan sauté onion and celery in butter til tender. Stir in flour, salt & pepper. Cook 1 minute stirring constantly, until smooth& bubbly. Gradually stir in broth & milk, cook til slightly thickened, stirring constantly. In med saucepan, combine tomatoes, sugar & basil. Simmer 10 minutes, uncovered. Puree til smooth in blender. Slowly add milk to mixture stirring constantly. Heat gently, stirring frequently. Do not boil.
¼ C Chopped Onion
¼ C chopped celery
¼ C butter
3 Tb Flour
1 tsp Salt
1/8 tsp pepper
1 ½ C Chicken Broth (1 can)
1 ½ C Milk
3 C canned stewed tomates (one large can)
1 TB Sugar
½ tsp basil
In large saucepan sauté onion and celery in butter til tender. Stir in flour, salt & pepper. Cook 1 minute stirring constantly, until smooth& bubbly. Gradually stir in broth & milk, cook til slightly thickened, stirring constantly. In med saucepan, combine tomatoes, sugar & basil. Simmer 10 minutes, uncovered. Puree til smooth in blender. Slowly add milk to mixture stirring constantly. Heat gently, stirring frequently. Do not boil.
Tuna Casserole
2 cans of cream of mushroom soup
1 C milk
2 C frozen peas
2 cans tuna drained
4 C hot cooked egg noodles
2 tsp dry bread crumbs
1 tbsp butter, melted.
Stir soup, milk, peas, tuna, and noodles in a 3 qt casserole. Bake at 400 for 30 min. Mix bread crumbs with butter and sprinkle over tuna mixture, bake 6 more minutes (serves 6). Serve with a veggie and French bread.
1 C milk
2 C frozen peas
2 cans tuna drained
4 C hot cooked egg noodles
2 tsp dry bread crumbs
1 tbsp butter, melted.
Stir soup, milk, peas, tuna, and noodles in a 3 qt casserole. Bake at 400 for 30 min. Mix bread crumbs with butter and sprinkle over tuna mixture, bake 6 more minutes (serves 6). Serve with a veggie and French bread.
Tacos, Corn and Cornbread
beef, cheese, onion, tomato, lettuce, sour cream, salsa. I like to buy flour tortillas and fry them in oil. I know…fattening. But oh’ are they good. Then I serve with corn. Sometimes I make corn bread: (1 box of Jiffy cornbread, 1 egg, and 1 can of cream corn. Mix together and bake at temp on box; it makes the bread so moist & then serve with honey butter.)
Cake Mix Brownies…SUPER YUMMY!
1 chocolate cake mix
1 cup chocolate chips
1 small package of chocolate pudding
2 cups milk
Mix pudding and 2 cups milk as directed on pudding box. Mix pudding and cake mix. Add chocolate chips. Grease a jelly roll pan or a 9X13 pan. Spread batter in pan. Bake at 350 degrees for 25 minutes.
1 cup chocolate chips
1 small package of chocolate pudding
2 cups milk
Mix pudding and 2 cups milk as directed on pudding box. Mix pudding and cake mix. Add chocolate chips. Grease a jelly roll pan or a 9X13 pan. Spread batter in pan. Bake at 350 degrees for 25 minutes.
All that Razz
8 oz. light, fat-free vanilla yogurt
½ cup fresh or frozen raspberries
1 squeeze of lime juice
Sugar, to taste
3 ice cubes
Add ingredients into a blender and blend on medium speed for about 30 seconds.
Serves: 1
½ cup fresh or frozen raspberries
1 squeeze of lime juice
Sugar, to taste
3 ice cubes
Add ingredients into a blender and blend on medium speed for about 30 seconds.
Serves: 1
Taco Pasta Salad
8 oz uncooked rotini pasta
1 lb ground turkey
½ cup water
2 TBSP taco seasoning mix
2 green bell peppers, diced
4 TBSP salsa
4 TBSP sour cream
½ cup cheddar cheese, shredded
Prepare pasta according to package.
While pasta is cooking, brown ground turkey in a medium skillet over medium heat until no longer pink. Add water, taco seasoning and bell pepper to the turkey, simmer until sauce thickens, stirring occasionally.
While the turkey is simmering, combine salsa and sour cream in a small bowl.
Place a portion of pasta on each plate. Top with a portion of ground turkey mixture. Sprinkly with cheese and a dollop of salsa-sour cream sauce.
Servings: 4
1 lb ground turkey
½ cup water
2 TBSP taco seasoning mix
2 green bell peppers, diced
4 TBSP salsa
4 TBSP sour cream
½ cup cheddar cheese, shredded
Prepare pasta according to package.
While pasta is cooking, brown ground turkey in a medium skillet over medium heat until no longer pink. Add water, taco seasoning and bell pepper to the turkey, simmer until sauce thickens, stirring occasionally.
While the turkey is simmering, combine salsa and sour cream in a small bowl.
Place a portion of pasta on each plate. Top with a portion of ground turkey mixture. Sprinkly with cheese and a dollop of salsa-sour cream sauce.
Servings: 4
Sloppy Joes
1 lb ground turkey
¼ tsp ground black pepper
½ red onion, chopped
1 8 oz can tomato sauce
½ cup ketchup
¼ cup barbecue sauce
1 tsp chili powder
Dash of hot pepper sauce
4 buns
4 lettuce leaves
In large skillet, combine ground turkey, black pepper and onion. Cook over medium heat, stirring occasionally, until the turkey is no longer pink.
Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce. Simmer for about 10 minutes over low heat, stirring occasionally, until mixture has thickened.
Place a piece of lettuce on each bun and top with a portion of turkey mixture!
¼ tsp ground black pepper
½ red onion, chopped
1 8 oz can tomato sauce
½ cup ketchup
¼ cup barbecue sauce
1 tsp chili powder
Dash of hot pepper sauce
4 buns
4 lettuce leaves
In large skillet, combine ground turkey, black pepper and onion. Cook over medium heat, stirring occasionally, until the turkey is no longer pink.
Stir in tomato sauce, ketchup, barbecue sauce, chili powder and hot pepper sauce. Simmer for about 10 minutes over low heat, stirring occasionally, until mixture has thickened.
Place a piece of lettuce on each bun and top with a portion of turkey mixture!
Spicy Fries
Preheat oven to 450 degrees.
2 TBSP olive oil
2 TBSP hot pepper sauce
1 tsp ground thyme
1 tsp paprika
1 tsp ground cumin
4 portion size white potatoes, cut into wedges
Black pepper
In a large mixing bowl (or gallon ziplock) combine olive oil, hot pepper sauce, thyme, paprika and cumin. Add potato wedges and toss to coat.
Spread coated potatoes in a single layer on a baking sheet sprayed with cooking spray. Season with black pepper. Place in oven and bake for 15 minutes; turn and bake until golden brown, about 15 more minutes.
2 TBSP olive oil
2 TBSP hot pepper sauce
1 tsp ground thyme
1 tsp paprika
1 tsp ground cumin
4 portion size white potatoes, cut into wedges
Black pepper
In a large mixing bowl (or gallon ziplock) combine olive oil, hot pepper sauce, thyme, paprika and cumin. Add potato wedges and toss to coat.
Spread coated potatoes in a single layer on a baking sheet sprayed with cooking spray. Season with black pepper. Place in oven and bake for 15 minutes; turn and bake until golden brown, about 15 more minutes.
Spaghetti and Meatballs
1 to 1 ½ lbs ground turkey
2 egg whites
½ cup dry breadcrumbs
¼ cup water
½ onion, finely chopped
2 cloves garlic, minced (or buy the jarred garlic see directions for equivalent)
¼ cup fresh parley, minced
2 tsp dried basil
1 tsp ground black pepper
Choice of spaghetti sauce
About 12 oz uncooked spaghetti noodles
¼ cup parmesan cheese
Meatballs: Preheat over broiler (or use a toaster oven, or cook at about 450 degrees in oven)
In large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil and black pepper. Mix ingredients thoroughly and then shape into 1 ½ inch diameter meatballs. Arrange meatballs on a baking sheet and place under broiler for 10 to 12 minutes, turning occasionally until they are browned on all sides.
In a large saucepan, combine pasta sauce and cooked meatballs. Simmer over low heat until warmed thoroughly, about 20 minutes.
While the pasta sauce is simmering, prepare spaghetti according to its package directions.
Place a portion of spaghetti on each place, cover with a portion of meatballs and pasta sauce, then top with parmesan cheese!
Servings: 6 make some breadsticks to go with it and serve it with a salad!
Tater-Tot Casserole
1 lb ground turkey
1 onion, red or white-your choice
1 can of cream soup-your choice (the Campbell’s southwest soup is really good)
1 small bag of tater tots (you will not use them all)
Preheat oven according to directions for cooking tater tots. In skillet, brown turkey. While turkey is browning, chop onion and place in mixing bowl. To the onion add can of cream soup. Add about ½ soup can of water. Mix together. Spray a small rectangle baking dish with cooking spray. Place cooked turkey on bottom. Spread soup/onion mixture over top. Then place tater tots side by side over the entire top. Cooking time will be whatever the directions for the tater tots say.
Serves: 6-8 and makes great leftovers
Variations: To the soup you can add corn or peppers or some sour cream…be creative! You could also add a layer of cheese in there!
1 onion, red or white-your choice
1 can of cream soup-your choice (the Campbell’s southwest soup is really good)
1 small bag of tater tots (you will not use them all)
Preheat oven according to directions for cooking tater tots. In skillet, brown turkey. While turkey is browning, chop onion and place in mixing bowl. To the onion add can of cream soup. Add about ½ soup can of water. Mix together. Spray a small rectangle baking dish with cooking spray. Place cooked turkey on bottom. Spread soup/onion mixture over top. Then place tater tots side by side over the entire top. Cooking time will be whatever the directions for the tater tots say.
Serves: 6-8 and makes great leftovers
Variations: To the soup you can add corn or peppers or some sour cream…be creative! You could also add a layer of cheese in there!
American Turkey Goulash
8 oz uncooked egg noodles
1 onion, chopped
1 red bell pepper, sliced
1 zucchini, sliced (or if you don’t like, leave out)
1 lb ground turkey
2 cups tomato sauce
2 TBSP fresh basil, chopped (or use dried basil to taste)
2 TBSP red vine (use red wine vinegar if you desire)
Prepare egg noodles according to directions on package. Lightly coat large skillet with cooking spray. Over medium-high heat, sauté chopped onion for 2 minutes. Add bell pepper and sauté 2 more minutes. Add zucchini and sauté 2 more minutes. Remove veggies from skillet and set aside. Add ground turkey to skillet and sauté until no longer pink, about 10 minutes. When turkey is done, add veggies back into skillet. Add tomato sauce, basil and red wine. Cook, stirring occasionally, for 5 minutes or until heated through. Place a portion of noodles on each plate and top with turkey mixture!
Servings: 4 (serve with fruit or salad)
1 onion, chopped
1 red bell pepper, sliced
1 zucchini, sliced (or if you don’t like, leave out)
1 lb ground turkey
2 cups tomato sauce
2 TBSP fresh basil, chopped (or use dried basil to taste)
2 TBSP red vine (use red wine vinegar if you desire)
Prepare egg noodles according to directions on package. Lightly coat large skillet with cooking spray. Over medium-high heat, sauté chopped onion for 2 minutes. Add bell pepper and sauté 2 more minutes. Add zucchini and sauté 2 more minutes. Remove veggies from skillet and set aside. Add ground turkey to skillet and sauté until no longer pink, about 10 minutes. When turkey is done, add veggies back into skillet. Add tomato sauce, basil and red wine. Cook, stirring occasionally, for 5 minutes or until heated through. Place a portion of noodles on each plate and top with turkey mixture!
Servings: 4 (serve with fruit or salad)
Banana Cream Pie
Line a baked pie shell with sliced bananas. Cover bottom and sides of the crust. Prepare a package of instant vanilla pudding according to the pie directions (reducing the milk from the regular pudding recipe). Allow to set up for a few minutes. Whip about a half of a pint of whipping cream, sweeten it with about 1/4 c. sugar. Fold about half of the whipped cream into the pudding mixture. Pour on the top of the bananas in the baked pie shell. Allow to set up slightly. Cover the top of the pie with remaining whipped cream. Keep refrigerated until ready to serve.
Super Thick Hot Fudge Sauce
1 6 oz. pkg. semi sweet chocolate bits
1 can sweetened condensed milk
1 t. vanilla
Combine ingredients in top of double broiler and heat over boiling water until sauce is desired consistency, stirring frequently—will get quite thick. Any leftovers can be heated in the same way adding a tablespoon of milk.
Serve over Vanilla Ice cream.
1 can sweetened condensed milk
1 t. vanilla
Combine ingredients in top of double broiler and heat over boiling water until sauce is desired consistency, stirring frequently—will get quite thick. Any leftovers can be heated in the same way adding a tablespoon of milk.
Serve over Vanilla Ice cream.
Sweet Grilled Chicken
1 c. soy sauce
2 c. Sprite
1 c. vegetable oil
½ t. garlic powder
1 t. horseradish
Mix ingredients together and marinate chicken overnight. Barbeque on grill or broil in oven. (Will marinate about 10-12 chicken breasts—can be cut in half or in fourth.)
Serve with baked potato, grilled zucchini and sliced watermelon.
2 c. Sprite
1 c. vegetable oil
½ t. garlic powder
1 t. horseradish
Mix ingredients together and marinate chicken overnight. Barbeque on grill or broil in oven. (Will marinate about 10-12 chicken breasts—can be cut in half or in fourth.)
Serve with baked potato, grilled zucchini and sliced watermelon.
Bowtie Pasta Salad
1 box bowtie pasta, cooked and marinated overnight in Girard’s Romano Cheese Dressing.
Add:
1 bunch spinach-torn in small pieces
1 sliced purple onion
1 sliced avocado
4-6 roma tomatoes, sliced
1 small package crumbled Bleu Cheese
1 can drained artichoke hearts, quartered
Can add sliced chicken or crumbled bacon.
Serve with bread and fruit.
Add:
1 bunch spinach-torn in small pieces
1 sliced purple onion
1 sliced avocado
4-6 roma tomatoes, sliced
1 small package crumbled Bleu Cheese
1 can drained artichoke hearts, quartered
Can add sliced chicken or crumbled bacon.
Serve with bread and fruit.
BBQ Pork Sandwiches
1 Pork Roast
1-2 bottles favorite BBQ sauce
Put roast in crock pot with about a cup of BBQ sauce. Slow cook for 8-10 hours on low. Shred meat, discarding fat and bones if any. Add BBQ sauce until meat is very moist. Heat through in crockpot about an hour or heat in 300 degree oven about 30 minutes.
Serve on buns with favorite potato salad and fruit or veggie tray.
1-2 bottles favorite BBQ sauce
Put roast in crock pot with about a cup of BBQ sauce. Slow cook for 8-10 hours on low. Shred meat, discarding fat and bones if any. Add BBQ sauce until meat is very moist. Heat through in crockpot about an hour or heat in 300 degree oven about 30 minutes.
Serve on buns with favorite potato salad and fruit or veggie tray.
Stroganoff Bread
1 loaf French bread, lightly buttered
1 lb. ground beef
1 c. sour cream
1 can cream of mushroom soup
Mozzarella and/or cheddar cheese
2 chopped tomatoes
1 chopped green pepper
½ bunch chopped green onion
Any other veggies you want
Cook hamburger and season with garlic and salt and pepper. Slice French bread in half lengthwise. Spread halves with butter and bake in oven until slightly toasted. Stir sour cream and soup, add hamburger. Spread meat mixture over toasted bread. Top with cheese and veggies. Bake for 8 minutes or until cheese is melted and toasty.
Serve with cut up fruit.
1 lb. ground beef
1 c. sour cream
1 can cream of mushroom soup
Mozzarella and/or cheddar cheese
2 chopped tomatoes
1 chopped green pepper
½ bunch chopped green onion
Any other veggies you want
Cook hamburger and season with garlic and salt and pepper. Slice French bread in half lengthwise. Spread halves with butter and bake in oven until slightly toasted. Stir sour cream and soup, add hamburger. Spread meat mixture over toasted bread. Top with cheese and veggies. Bake for 8 minutes or until cheese is melted and toasty.
Serve with cut up fruit.
Cabbage Salad
1 pkg. coleslaw mix OR 1 medium cabbage chopped
2 pkg. chicken ramen noodles
10 green onions, chopped
Grilled chicken breast, cubed
Slivered almonds, browned
Crush ramen noodles, save seasoning packets. Mix together ingredients. Dress with below dressing.
Dressing:
1 c. olive oil
Ramen seasoning packets
1/4 c. sugar
1 t. pepper
6 T. Balsamic Vinegar
1 t. salt
Put ingredients into Tupperware and shake until blended.
Serve with baguettes or French bread and fruit if desired.
2 pkg. chicken ramen noodles
10 green onions, chopped
Grilled chicken breast, cubed
Slivered almonds, browned
Crush ramen noodles, save seasoning packets. Mix together ingredients. Dress with below dressing.
Dressing:
1 c. olive oil
Ramen seasoning packets
1/4 c. sugar
1 t. pepper
6 T. Balsamic Vinegar
1 t. salt
Put ingredients into Tupperware and shake until blended.
Serve with baguettes or French bread and fruit if desired.
Monte Cristo Sandwiches
16 slices bread
8 slices turkey
8 slices ham
8 slices swiss cheese
mayonaise
prepared pancake batter (one cup pancake mix, one cup milk, two eggs)
Make the sandwiches with mayonaise on each slice of bread, meat, and cheese. Cut the crusts off bread and slice in half, diagnally.
Heat griddle. Dip each sandwich in pancake batter and cook on griddle until golden brown. Get all sides, including the ends.
Serve with jam and powdered sugar on top. (It sounds crazy, but it’s sooooo good!)
Accompany this with fresh fruit or veggie tray.
8 slices turkey
8 slices ham
8 slices swiss cheese
mayonaise
prepared pancake batter (one cup pancake mix, one cup milk, two eggs)
Make the sandwiches with mayonaise on each slice of bread, meat, and cheese. Cut the crusts off bread and slice in half, diagnally.
Heat griddle. Dip each sandwich in pancake batter and cook on griddle until golden brown. Get all sides, including the ends.
Serve with jam and powdered sugar on top. (It sounds crazy, but it’s sooooo good!)
Accompany this with fresh fruit or veggie tray.
My Dad’s favorite Meatloaf
1/4 tsp. Pepper
1 ½ lbs. ground beef
1 egg, beaten
3/4 c. uncooked oats
3/4 c. milk
1/4 c. chopped onion
1 ½ tsp. Salt
Sauce:
1 1/3 c. ketchup
½ c. brown sugar
4 T. prepared mustard
Combine all ingredients except for sauce; mix thoroughly. Pack firmly into loaf pan. Combine ingredients for sauce and pour half over meatloaf. (A small amount of sauce can be mixed into meat before packing in pan) Bake at 350' for 1 hour. I drain grease a couple times throughout cooking. Use extra sauce for dipping.
Quick & Easy Caesar Chicken
The night before you plan to make this recipe put these ingredients into a gallon freezer ziploc bag.
2 lbs. frozen boneless, skinless chicken breasts or tenderloins (I like tenderloins)
1 (16 oz) bottle creamy caesar salad dressing
2-3 cloves freshly pressed garlic
Coat well.
Let chicken thaw in fridge until you are ready to cook the next day. It will marinate as it thaws. Remove from bag and place in casserole dish. Bake at 400' for 40-45 minutes. (A little less for tenderloins) Add parmesan cheese toward the end to melt into it. Serve over hot, buttered noodles or rice. This is also good in wraps with a little lettuce.
Accompany with steamed veggies of your choice.
2 lbs. frozen boneless, skinless chicken breasts or tenderloins (I like tenderloins)
1 (16 oz) bottle creamy caesar salad dressing
2-3 cloves freshly pressed garlic
Coat well.
Let chicken thaw in fridge until you are ready to cook the next day. It will marinate as it thaws. Remove from bag and place in casserole dish. Bake at 400' for 40-45 minutes. (A little less for tenderloins) Add parmesan cheese toward the end to melt into it. Serve over hot, buttered noodles or rice. This is also good in wraps with a little lettuce.
Accompany with steamed veggies of your choice.
Mexican Cheddar Skillet
4 boneless Chicken breast halves, coarsely chopped
2 T. Oil
3 c. rice, cooked
1 (14 ½ oz.) can chopped tomatoes, drained
8oz. Jar chunky salsa
1 c. cheddar cheese
Cook chicken in skillet in hot oil for 4-5 minutes. Stir in rice, tomatoes, and salsa. Reduce heat to low; cover. Simmer 8-10 minutes until it’s bubbly. Sprinkle with cheese and cook 3 min. more.
Serve with tortilla chips or wrap in torillas and eat like a burrito. Serve with a green salad.
2 T. Oil
3 c. rice, cooked
1 (14 ½ oz.) can chopped tomatoes, drained
8oz. Jar chunky salsa
1 c. cheddar cheese
Cook chicken in skillet in hot oil for 4-5 minutes. Stir in rice, tomatoes, and salsa. Reduce heat to low; cover. Simmer 8-10 minutes until it’s bubbly. Sprinkle with cheese and cook 3 min. more.
Serve with tortilla chips or wrap in torillas and eat like a burrito. Serve with a green salad.
Hawaiian Haystacks
2 cans condensed cream of chicken soup
4 boneless, skinless chicken breast halves, cooked and cubed
Add 1 can of water to soup. Then add cooked chicken. Heat through.
Serve over hot, cooked rice with any/all the following toppings: cheese, crushed pineapple, green onions, chow mien noodles, chopped green pepper, chopped celery, olives, coconut, almonds, etc. One dish wonder with vegetables and fruit as part of the main dish!
4 boneless, skinless chicken breast halves, cooked and cubed
Add 1 can of water to soup. Then add cooked chicken. Heat through.
Serve over hot, cooked rice with any/all the following toppings: cheese, crushed pineapple, green onions, chow mien noodles, chopped green pepper, chopped celery, olives, coconut, almonds, etc. One dish wonder with vegetables and fruit as part of the main dish!
California Chicken Spaghetti
1 package angel hair noodles
4 cups(ish) Chicken broth
2-3 chicken breasts, cooked in olive oil and cubed (optional)
1 package pine nuts
¾ cup fresh basil
15 roma tomatoes, chopped
3-4 garlic cloves, minced
2/3 c. crumbled feta cheese
1. Boil noodles in chicken broth until done. Take noodles out and put broth aside.
2. As spaghetti is boiling, brown the pine nuts in olive oil. Add garlic and basil. Cook for a few minutes and add tomatoes.
3. Add chicken and cook until tomatoes are semi-soft.
4. Toss mixture with pasta and feta cheese. Add chicken broth into the spaghetti mixture to taste (meaning, if you like it juicy, add more of the juice, or if you like it dry, not add as much). Feta cheese can be substituted with a fresh block of grated parmesan. (I use feta and love it!)
You have to mess around with proportions on this. Sometimes it can be a little dry, which is why you reserve the chicken broth.
4 cups(ish) Chicken broth
2-3 chicken breasts, cooked in olive oil and cubed (optional)
1 package pine nuts
¾ cup fresh basil
15 roma tomatoes, chopped
3-4 garlic cloves, minced
2/3 c. crumbled feta cheese
1. Boil noodles in chicken broth until done. Take noodles out and put broth aside.
2. As spaghetti is boiling, brown the pine nuts in olive oil. Add garlic and basil. Cook for a few minutes and add tomatoes.
3. Add chicken and cook until tomatoes are semi-soft.
4. Toss mixture with pasta and feta cheese. Add chicken broth into the spaghetti mixture to taste (meaning, if you like it juicy, add more of the juice, or if you like it dry, not add as much). Feta cheese can be substituted with a fresh block of grated parmesan. (I use feta and love it!)
You have to mess around with proportions on this. Sometimes it can be a little dry, which is why you reserve the chicken broth.
French Dip Sandwiches
2-3 lb. rump roast
1 can campbell’s French onion soup
1 can Campbell’s Beef Consumme
1 can Campbell’s beef broth
Provolone cheese, sliced
Rolls
1. Put roast in crockpot with soups. Cook on low 6-8 hours
2. Slice rolls, butter and top with a slice of provolone
3. Broil for a few minutes (until cheese is melted)
4. Slice (or shred) roast and put on rolls
5. Serve soup in individual bowls as au jus to dip sandwiches.
1 can campbell’s French onion soup
1 can Campbell’s Beef Consumme
1 can Campbell’s beef broth
Provolone cheese, sliced
Rolls
1. Put roast in crockpot with soups. Cook on low 6-8 hours
2. Slice rolls, butter and top with a slice of provolone
3. Broil for a few minutes (until cheese is melted)
4. Slice (or shred) roast and put on rolls
5. Serve soup in individual bowls as au jus to dip sandwiches.
Kadon Peka ("Kahdun Pika")
This is a Guamanian recipe from a cousin of mine whose mother-in-law is from Guam. You can make this in a pot on the stove or in a crockpot.
1 whole chicken (I use boneless, skinless chicken breast)
1/4 C soy sauce
2 T vinegar
1/4 C onions, sliced
3 cloves garlic, diced
1/2 t black pepper and/or ground red pepper if desired
1 can coconut milk
Cut chicken into small pieces and put into pot. Add soy sauce, vinegar, onions, garlic, pepper (we like it spicy so I add extra). Simmer for 30 minutes (or cook in crock pot until chicken is nice and tender). Add coconut milk and heat well for about 2 minutes. Serve in bowls over rice.
1 whole chicken (I use boneless, skinless chicken breast)
1/4 C soy sauce
2 T vinegar
1/4 C onions, sliced
3 cloves garlic, diced
1/2 t black pepper and/or ground red pepper if desired
1 can coconut milk
Cut chicken into small pieces and put into pot. Add soy sauce, vinegar, onions, garlic, pepper (we like it spicy so I add extra). Simmer for 30 minutes (or cook in crock pot until chicken is nice and tender). Add coconut milk and heat well for about 2 minutes. Serve in bowls over rice.
Penne with Tomato Cream Sauce
8 oz. penne pasta
2 cans Italian-style diced tomatoes (14.5 oz each)
1 pint whipping cream
1 t. dried basil (use fresh if available)
1/3 cup parmesan cheese, shredded
2 cooked chicken breasts, cubed (optional)
Sautéed mushrooms (optional)
Cook pasta. While pasta is cooking, cook tomatoes over medium-high heat until thickened (about 5 minutes). Add basil and cream. Heat through, do not boil. Toss with pasta, cheese, chicken and mushrooms.
2 cans Italian-style diced tomatoes (14.5 oz each)
1 pint whipping cream
1 t. dried basil (use fresh if available)
1/3 cup parmesan cheese, shredded
2 cooked chicken breasts, cubed (optional)
Sautéed mushrooms (optional)
Cook pasta. While pasta is cooking, cook tomatoes over medium-high heat until thickened (about 5 minutes). Add basil and cream. Heat through, do not boil. Toss with pasta, cheese, chicken and mushrooms.
Chimichangas
2 lb. stew meat or rump roast
1 ½ cup water
2 cloves garlic
2 Tbsp chili powder
1 tsp vinegar
2 tsp oregano
1 tsp salt
1 tsp cumin
1 tsp pepper
1 can of green chilies
diced cheese
sour cream
salsa
guacamole
lettuce
Combine all ingredients (except cheese and toppings) and cook in crockpot on low till tender (about 6-8 hours). Roll up in tortillas with cheese and fry in oil. Top with salsa, sour cream, guacamole, and lettuce. You could also use the same recipe with chicken.
1 ½ cup water
2 cloves garlic
2 Tbsp chili powder
1 tsp vinegar
2 tsp oregano
1 tsp salt
1 tsp cumin
1 tsp pepper
1 can of green chilies
diced cheese
sour cream
salsa
guacamole
lettuce
Combine all ingredients (except cheese and toppings) and cook in crockpot on low till tender (about 6-8 hours). Roll up in tortillas with cheese and fry in oil. Top with salsa, sour cream, guacamole, and lettuce. You could also use the same recipe with chicken.
Fresh Apple Cake
2 Cups Sugar
½ Cup Shortening
2 eggs
1 tsp. vanilla
4 cups grated apple
2 ½ cups flour
½ tsp. Nutmeg
1 tsp. Cinnamon
2 tsp. Baking soda
½ tsp. Salt
Cream together sugar and shortening. Beat in eggs and vanilla. Add grated apple. Sift together dry ingredients. Add flour mixture to apple mixture. Bake in 9x13 pan for 45 minutes at 350 degrees.
Carmel Sauce
1/2 cup brown sugar
1/2 cup white sugar
1 Tbs. flour for thin sauce or 2Tbs. for thicker sauce
1/2 cp cream or milk
1 cube margarine
Bring to a boil over medium heat and boil together for 2 min., stirring constantly. To Serve: Place slice of cake on a plate and spoon warm carmel sauce over cake. Optional: top with whip cream
½ Cup Shortening
2 eggs
1 tsp. vanilla
4 cups grated apple
2 ½ cups flour
½ tsp. Nutmeg
1 tsp. Cinnamon
2 tsp. Baking soda
½ tsp. Salt
Cream together sugar and shortening. Beat in eggs and vanilla. Add grated apple. Sift together dry ingredients. Add flour mixture to apple mixture. Bake in 9x13 pan for 45 minutes at 350 degrees.
Carmel Sauce
1/2 cup brown sugar
1/2 cup white sugar
1 Tbs. flour for thin sauce or 2Tbs. for thicker sauce
1/2 cp cream or milk
1 cube margarine
Bring to a boil over medium heat and boil together for 2 min., stirring constantly. To Serve: Place slice of cake on a plate and spoon warm carmel sauce over cake. Optional: top with whip cream
Creamy Italian Chicken
3-4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1 can cream of chicken soup
½ cup milk
1 (8 oz.) pkg. cream cheese
Cook chicken with Italian dressing mix in crock pot for about 5 hours on low heat. Shred chicken and combine with cream of chicken soup and milk. Cook for another 30 minutes and add cream cheese on top and let it melt stirring occasionally for about 30 to 45 minutes. Serve over bow tie pasta.
1 envelope Italian salad dressing mix
1 can cream of chicken soup
½ cup milk
1 (8 oz.) pkg. cream cheese
Cook chicken with Italian dressing mix in crock pot for about 5 hours on low heat. Shred chicken and combine with cream of chicken soup and milk. Cook for another 30 minutes and add cream cheese on top and let it melt stirring occasionally for about 30 to 45 minutes. Serve over bow tie pasta.
Mexican Lasagna
2 lbs. ground beef
1 (28 oz.) jar spaghetti sauce
1 pkg. flour tortillas
1 ½ cups Monterey Jack and/or Cheddar cheese
1 carton (16 oz.) low fat sour cream
Parmesan Cheese
Slice or tear tortillas in long strips (approximately ½” wide). Grate cheese. Brown meat and drain. Add spaghetti sauce to meat and simmer. Layer in a 9x13 casserole dish: 1/3 meat, ½ tortillas, ½ cheese, ½ sour cream. Repeat. Your top layer should be meat. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes. I usually use about half of the recommended sour cream, I use 8 tortillas and I probably use more cheese that the recipe says. I just put whatever cheese I’m using on the top instead of parmesan cheese.
1 (28 oz.) jar spaghetti sauce
1 pkg. flour tortillas
1 ½ cups Monterey Jack and/or Cheddar cheese
1 carton (16 oz.) low fat sour cream
Parmesan Cheese
Slice or tear tortillas in long strips (approximately ½” wide). Grate cheese. Brown meat and drain. Add spaghetti sauce to meat and simmer. Layer in a 9x13 casserole dish: 1/3 meat, ½ tortillas, ½ cheese, ½ sour cream. Repeat. Your top layer should be meat. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes. I usually use about half of the recommended sour cream, I use 8 tortillas and I probably use more cheese that the recipe says. I just put whatever cheese I’m using on the top instead of parmesan cheese.
Chili Chip Casserole
1 lb. ground beef
minced onion
1 can chili
1 can tomato juice
1 can tomato sauce
Fritos
1 C. grated cheese
Brown meat with onion and salt and pepper. Then add can chili to the meat along with ½ cup tomato juice and 1 small can tomato sauce. I usually use water in place of tomato juice. Layer in a casserole dish twice: Fritoes, Chili/Meat mixture, Cheese. Bake 15 minutes at 350.
minced onion
1 can chili
1 can tomato juice
1 can tomato sauce
Fritos
1 C. grated cheese
Brown meat with onion and salt and pepper. Then add can chili to the meat along with ½ cup tomato juice and 1 small can tomato sauce. I usually use water in place of tomato juice. Layer in a casserole dish twice: Fritoes, Chili/Meat mixture, Cheese. Bake 15 minutes at 350.
Chicken Cacciatore
2-3 boneless skinless breasts
2 T oil (I don't end up using that much)
1 (14.5- 16 oz.) can diced tomatoes, undrained
1 med. onion, sliced
1 med. green bell pepper, sliced
1 tsp. dried Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
Heat oil in large skillet till hot. Brown chicken. Drain and discard oil. Add all remaining ingred. Bring to a boil. Reduce heat and simmer 30-40 min., or till chicken is fork tender and juices run clear, stirring occasionally. Serve over hot penne pasta!
2 T oil (I don't end up using that much)
1 (14.5- 16 oz.) can diced tomatoes, undrained
1 med. onion, sliced
1 med. green bell pepper, sliced
1 tsp. dried Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
Heat oil in large skillet till hot. Brown chicken. Drain and discard oil. Add all remaining ingred. Bring to a boil. Reduce heat and simmer 30-40 min., or till chicken is fork tender and juices run clear, stirring occasionally. Serve over hot penne pasta!
Pumpkin Bundt Cake
1 yellow cake mix
1 pkg. instant butterscotch pudding
2 tsp. pumpkin pie spice
4 eggs
¼ cup water
¼ cup oil
1 cup canned pumpkin
Mix all ingredients. Put in a greased and floured bundt pan. Bake at 350 for 50 to 55 minutes.
1 pkg. instant butterscotch pudding
2 tsp. pumpkin pie spice
4 eggs
¼ cup water
¼ cup oil
1 cup canned pumpkin
Mix all ingredients. Put in a greased and floured bundt pan. Bake at 350 for 50 to 55 minutes.
J’s Grilled cheese sandwich
Bread of your choice (great with Panera’s cheese bread or sour dough bread).
Butter both sides of one piece of bread and only one side of another. On the bread that has both sides buttered, sprinkle with a little garlic salt. Top with cheese of your choice, (great to mix cheese too, i.e.: Swiss with mozzarella, etc). Then place the other piece of bread with the buttered side on the outside. On the outside of the top piece sprinkle with grated Parmesan cheese. Use a spatula to hold while you carefully put a heated pan on the top and flip so you don’t lose the grated Parmesan cheese (the goal is to toast that side without loosing the cheese on the outside…sorry confusing). Repeat the process so that both of the outsides receive grated Parmesan cheese and are toasted and cheese on the inside is melted.
Butter both sides of one piece of bread and only one side of another. On the bread that has both sides buttered, sprinkle with a little garlic salt. Top with cheese of your choice, (great to mix cheese too, i.e.: Swiss with mozzarella, etc). Then place the other piece of bread with the buttered side on the outside. On the outside of the top piece sprinkle with grated Parmesan cheese. Use a spatula to hold while you carefully put a heated pan on the top and flip so you don’t lose the grated Parmesan cheese (the goal is to toast that side without loosing the cheese on the outside…sorry confusing). Repeat the process so that both of the outsides receive grated Parmesan cheese and are toasted and cheese on the inside is melted.
Tomato Vegetable Soup
Cook:
2 TBSP butter
2 TBSP oil
1 medium onion, chopped
1+ celery stock, diced
3+ carrots, diced
Add:
1 can stew tomatoes (I use 2+ cans, Italian style)
3 cups chicken broth
1 TBSP basil
1 TBSP parsley leaves
Salt and pepper to taste
Heat everything thoroughly with the lid on. I think the soup is better the second day. It is great served with grilled cheese or hot bread. Serves about 6.
2 TBSP butter
2 TBSP oil
1 medium onion, chopped
1+ celery stock, diced
3+ carrots, diced
Add:
1 can stew tomatoes (I use 2+ cans, Italian style)
3 cups chicken broth
1 TBSP basil
1 TBSP parsley leaves
Salt and pepper to taste
Heat everything thoroughly with the lid on. I think the soup is better the second day. It is great served with grilled cheese or hot bread. Serves about 6.
Cheese Filled Manicotti
14 pieces (8 oz.) manicotti (uncooked)
3 ½ cup (two 15 oz containers) Ricotta cheese
2 cup (8 oz) shredded Mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 eggs
2 Tbsp. chopped fresh parsley
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. Ground nutmeg
1 ½ cup spaghetti sauce (**Use leftover homemade spaghetti sauce)
Heat oven to 350 degrees. Cook pasta according to package directions; drain. Lay flat on foil to cool. Meanwhile, in a large bowl, stir together Ricotta cheese, 1 ½ cups Mozzarella cheese, ¼ cup parmesan cheese, eggs, parsley, and seasonings. Spoon about 1/3 cup cheese mixture into each pasta tube; place in a 9x13 inch baking pan. Pour spaghetti sauce over filled pasta; sprinkle with remaining mozzarella and parmesan cheese. Cover with foil; bake 35 minutes or until hot and bubbly.
Sides: Green beans, green salad, fruit, grape juice.
3 ½ cup (two 15 oz containers) Ricotta cheese
2 cup (8 oz) shredded Mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 eggs
2 Tbsp. chopped fresh parsley
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. Ground nutmeg
1 ½ cup spaghetti sauce (**Use leftover homemade spaghetti sauce)
Heat oven to 350 degrees. Cook pasta according to package directions; drain. Lay flat on foil to cool. Meanwhile, in a large bowl, stir together Ricotta cheese, 1 ½ cups Mozzarella cheese, ¼ cup parmesan cheese, eggs, parsley, and seasonings. Spoon about 1/3 cup cheese mixture into each pasta tube; place in a 9x13 inch baking pan. Pour spaghetti sauce over filled pasta; sprinkle with remaining mozzarella and parmesan cheese. Cover with foil; bake 35 minutes or until hot and bubbly.
Sides: Green beans, green salad, fruit, grape juice.
Great Breadsticks
Get the heat and serve breadsticks found by the deli. Top with melted butter, garlic, parmesan cheese, and McCormick’s Salad Supreme. Heat in oven at 350 degrees until golden brown. Could also use Rhodes bread thawed and rolled out.
Spaghetti With Homemade Sauce
Spaghetti Sauce:
1 ½ lb. ground beef (opt: no meat, ½ sausage/beef, or meatballs)
1 yellow onion
4 cloves garlic
3 (16 oz.) cans Italian stewed tomatoes
1 (6 oz.) tomato paste
2 tsp. brown sugar
1 tsp. salt
2 ½ to 3 tsp. Italian seasonings
Bay leaf**
2 cups water
Green pepper (opt.)
Canned Mushrooms (opt.)
Saute garlic, onions, and ground beef. In a large pot add rest of ingredients. After cooking ground beef add to tomato mixture. Bring to a boil. Reduce heat and simmer without a lid for 6-8 hours. Or heat in a crock pot.
**Remove bay leaf before serving.
Sides: Green salad, fruit salad, bread sticks, or garlic bread.
1 ½ lb. ground beef (opt: no meat, ½ sausage/beef, or meatballs)
1 yellow onion
4 cloves garlic
3 (16 oz.) cans Italian stewed tomatoes
1 (6 oz.) tomato paste
2 tsp. brown sugar
1 tsp. salt
2 ½ to 3 tsp. Italian seasonings
Bay leaf**
2 cups water
Green pepper (opt.)
Canned Mushrooms (opt.)
Saute garlic, onions, and ground beef. In a large pot add rest of ingredients. After cooking ground beef add to tomato mixture. Bring to a boil. Reduce heat and simmer without a lid for 6-8 hours. Or heat in a crock pot.
**Remove bay leaf before serving.
Sides: Green salad, fruit salad, bread sticks, or garlic bread.
Chicken Tortilla Soup with a Texas Twist
3 cloves garlic
1 medium onion
1 Tbsp. butter
1 Tbsp. olive oil
1 can Campbell’s tomato soup
1 can chicken broth
1 can Ro-Tel diced tomatoes
½ tsp. cumin
½ tsp. chili powder
½ tsp. pepper
1 tsp. salt
½ tsp. Italian seasoning blend
½ bunch cilantro
1 Tbsp. fresh lime juice
4-5 cubed (or shredded) cooked chicken breasts* (use leftover Lime Chicken)
Saute garlic, onion, butter, and olive oil until the onions are tender. Add the canned goods, spices, chicken, lime, and cilantro. Simmer until hot. Serve with tortilla strips, or chips, cheese, sour cream, avocado, and lime wedges. Best if you heat 4-5 hours.
Sides: Tortillas that you cook (found at Costco) and fresh pineapple.
1 medium onion
1 Tbsp. butter
1 Tbsp. olive oil
1 can Campbell’s tomato soup
1 can chicken broth
1 can Ro-Tel diced tomatoes
½ tsp. cumin
½ tsp. chili powder
½ tsp. pepper
1 tsp. salt
½ tsp. Italian seasoning blend
½ bunch cilantro
1 Tbsp. fresh lime juice
4-5 cubed (or shredded) cooked chicken breasts* (use leftover Lime Chicken)
Saute garlic, onion, butter, and olive oil until the onions are tender. Add the canned goods, spices, chicken, lime, and cilantro. Simmer until hot. Serve with tortilla strips, or chips, cheese, sour cream, avocado, and lime wedges. Best if you heat 4-5 hours.
Sides: Tortillas that you cook (found at Costco) and fresh pineapple.
Easiest Strawberry Shortcake Ever!
Take a Twinkie, top with cut up strawberries and whip cream. Voila!
BBQ Roast Beef sandwich
**Use the leftover roast from the Roast and Potatoes dinner .
Take leftover roast and add your favorite BBQ sauce and a little water. Heat until hot. Serve on buns.
Sides: Pasta Salad from the box. Fresh fruit and vegetables.
Take leftover roast and add your favorite BBQ sauce and a little water. Heat until hot. Serve on buns.
Sides: Pasta Salad from the box. Fresh fruit and vegetables.
Frozen Margaritas
1-6 oz can frozen limeade concentrate
4 cups ice cubes
½ cup orange juice
Blend in a blender until smooth. Serve with limes.
4 cups ice cubes
½ cup orange juice
Blend in a blender until smooth. Serve with limes.
Café Rio Rice
3 c water
4 tsp chicken bouillon
4 tsp garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ tsp salt
1 Tbsp butter
½ onion
3 cup uncooked rice
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
4 tsp chicken bouillon
4 tsp garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ tsp salt
1 Tbsp butter
½ onion
3 cup uncooked rice
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Black Bean Salsa
2 cans black beans, drained and rinsed
2 cans white shoe peg corn, drained
4-5 tomatoes, chopped
¼ cup cilantro, finely chopped
1-2 avocadoes, diced (optional)
1 tsp salt
2 tbsp olive oil
4 tbsp fresh lime juice
1 tbsp white vinegar
½ red onion, finely chopped
1 tsp cumin
Pepper to taste
Mix all together at least 2 hours ahead of time to allow flavors to blend. Also great with chips.
2 cans white shoe peg corn, drained
4-5 tomatoes, chopped
¼ cup cilantro, finely chopped
1-2 avocadoes, diced (optional)
1 tsp salt
2 tbsp olive oil
4 tbsp fresh lime juice
1 tbsp white vinegar
½ red onion, finely chopped
1 tsp cumin
Pepper to taste
Mix all together at least 2 hours ahead of time to allow flavors to blend. Also great with chips.
Yummy Lime Chicken
1 ½ lbs. chicken
3 TBS lime juice
1 TBS chili powder
Put in crock pot and cook on low 5-6 hours. Shred chicken and put back in crock pot and add 1 cup frozen corn *(I didn’t add this to the soup, I’m sure it would work though).
1 cup salsa
Warm. Serve with shredded cheese, sour cream, black bean salsa, and guacamole serve on tortillas. The best tortillas are the ones you cook, their found at Costco in the refrigerator section. They taste just like Café Rio tortillas.
Fantastic Pretzel Jell-o
½ cup margarine
2 Cup crushed pretzels
½ cup sugar
Press into a 9x13 pan and cook for 7 minutes @ 350 degrees
8oz softened cream cheese
8 oz cool whip
½ cup powder sugar
Mix together with electric beaters and pour over cooled crust. Refrigerate.
Mix 6 oz strawberry Jell-o as directed on package, add 1 package frozen strawberries. Refrigerate until a little firm, then pour over the cream cheese mixture and refrigerate.
2 Cup crushed pretzels
½ cup sugar
Press into a 9x13 pan and cook for 7 minutes @ 350 degrees
8oz softened cream cheese
8 oz cool whip
½ cup powder sugar
Mix together with electric beaters and pour over cooled crust. Refrigerate.
Mix 6 oz strawberry Jell-o as directed on package, add 1 package frozen strawberries. Refrigerate until a little firm, then pour over the cream cheese mixture and refrigerate.
Roast and Potatoes
Mix:
1 box dry onion soup mix
1 Cup water
2 cans cream of chicken soup (or cream of mushroom)
3 Tbsp. Worcestershire
Pour over a good size roast, making sure it is pretty coated. Cook in a crock pot on low for hours (5-6 on high or 8+ on low). I usually end up making this (late) Saturday night, (the roast is frozen) it cooks all night and the next day on low. It will pretty much fall apart.
Take the sauce from the roast to make the gravy. Put in a sauce pan and heat on the stove, add 2-3 beef bouillon cubes. In a separate bowl add 2-3 tbsp of corn starch and >1 cup of cold water, mix to make a paste substance. When the gravy starts to boil, add the corn starch and reduce heat. Gravy should thicken.
Sides: Mashed potatoes. Try adding onion and chive cream cheese or sour cream to the potatoes along with the butter, salt, and milk (after it is cooked of course.)
Rolls, try rolling Rhodes Rolls in melted butter & grated parmesan cheese when frozen let rise at least 4-5 hours. Cook according to directions.
Green Beans with sauté onion and crumbled cooked bacon.
1 box dry onion soup mix
1 Cup water
2 cans cream of chicken soup (or cream of mushroom)
3 Tbsp. Worcestershire
Pour over a good size roast, making sure it is pretty coated. Cook in a crock pot on low for hours (5-6 on high or 8+ on low). I usually end up making this (late) Saturday night, (the roast is frozen) it cooks all night and the next day on low. It will pretty much fall apart.
Take the sauce from the roast to make the gravy. Put in a sauce pan and heat on the stove, add 2-3 beef bouillon cubes. In a separate bowl add 2-3 tbsp of corn starch and >1 cup of cold water, mix to make a paste substance. When the gravy starts to boil, add the corn starch and reduce heat. Gravy should thicken.
Sides: Mashed potatoes. Try adding onion and chive cream cheese or sour cream to the potatoes along with the butter, salt, and milk (after it is cooked of course.)
Rolls, try rolling Rhodes Rolls in melted butter & grated parmesan cheese when frozen let rise at least 4-5 hours. Cook according to directions.
Green Beans with sauté onion and crumbled cooked bacon.
Microwave Caramel Popcorn
1 Bag Microwave Popcorn, popped with kernels removed
1 Stick of Butter
1 C Brown Sugar
¼ C. Karo Syrup
½ t. Baking Soda
1. Heat butter, brown sugar, and Karo Syrup until boils. Remove from heat and stir in baking Soda for 1 min.
2. Pour over popcorn and stir until evenly coated. SERVE!!!
1 Stick of Butter
1 C Brown Sugar
¼ C. Karo Syrup
½ t. Baking Soda
1. Heat butter, brown sugar, and Karo Syrup until boils. Remove from heat and stir in baking Soda for 1 min.
2. Pour over popcorn and stir until evenly coated. SERVE!!!
Cornbread
½ t Baking Power
2 C. Bisquick
½ C. Sugar
¼ C. Cornmeal
½ t. Baking Soda
1 C. Milk
2 Eggs
1+ ½ Sticks of Butters
1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into a non-greased 9x13 Pan.
3. Bake 20-30 until toothpick comes out clean.
2 C. Bisquick
½ C. Sugar
¼ C. Cornmeal
½ t. Baking Soda
1 C. Milk
2 Eggs
1+ ½ Sticks of Butters
1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into a non-greased 9x13 Pan.
3. Bake 20-30 until toothpick comes out clean.
Chili
1 lb Ground Beef
1 Yellow Onion
1 Large Can of Stewed Tomatoes
1 Can of Kidney Beans
1 Can of Pinto Beans
1 Can of Black Beans
1 Can of Navy Beans
Chili Power to Taste
Garlic Salt to Taste
1. Cook onions and butter over stove until onions are translucent. Add beef and season with salt and pepper. Continue browning.
2. Place beans, tomatoes, and beef in a large Crock Pot.
3. Place on low for 6-8 hours, or high for 3-4.
*I love to serve this with cornbread.
1 Yellow Onion
1 Large Can of Stewed Tomatoes
1 Can of Kidney Beans
1 Can of Pinto Beans
1 Can of Black Beans
1 Can of Navy Beans
Chili Power to Taste
Garlic Salt to Taste
1. Cook onions and butter over stove until onions are translucent. Add beef and season with salt and pepper. Continue browning.
2. Place beans, tomatoes, and beef in a large Crock Pot.
3. Place on low for 6-8 hours, or high for 3-4.
*I love to serve this with cornbread.
Chicken Crescent Squares
3 oz Cream Cheese
1 T. Butter, softened
2 C. Cooked Chicken
1 T. Onion
¼ t. Salt
1/8 t. Pepper
2 T. Milk
8 oz Crescent Rolls
1 T. Butter
1. Preheat oven to 350 degrees. Combine cream cheese and 1 T. butter until smooth. Add chicken, onion, salt, pepper and milk
2. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon ½ C mixture in center of rectangles, pull 4 corners to center & Twist firmly. Pinch edges to seal. Bush tops with remaining butter.
3. Bake for 25-30 minutes or until golden brown.
1 T. Butter, softened
2 C. Cooked Chicken
1 T. Onion
¼ t. Salt
1/8 t. Pepper
2 T. Milk
8 oz Crescent Rolls
1 T. Butter
1. Preheat oven to 350 degrees. Combine cream cheese and 1 T. butter until smooth. Add chicken, onion, salt, pepper and milk
2. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon ½ C mixture in center of rectangles, pull 4 corners to center & Twist firmly. Pinch edges to seal. Bush tops with remaining butter.
3. Bake for 25-30 minutes or until golden brown.
Awesome Honey Pecan Pork Chops
1 lb of Boneless Pork Loins
½ C. All purpose Flour
3 T. Butter
¼ C. Honey
¼ C. Chopped Pecans
Salt and Pepper to Taste
1. In a shallow dish, mix together flour, salt, and pepper.
2. Dredge pork cutlets in the flour mixture
3. In a large skillet, melt butter over medium-high heat.
4. Add chops, and brown both sides, transfer to a warm plate.
5. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
6. Pour sauce over cutlets.
½ C. All purpose Flour
3 T. Butter
¼ C. Honey
¼ C. Chopped Pecans
Salt and Pepper to Taste
1. In a shallow dish, mix together flour, salt, and pepper.
2. Dredge pork cutlets in the flour mixture
3. In a large skillet, melt butter over medium-high heat.
4. Add chops, and brown both sides, transfer to a warm plate.
5. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
6. Pour sauce over cutlets.
Chicken Stroganoff
4-5 Chicken Breasts, cut into 1 inch pieces
¾ Cup Minced Onion
6-7 Mushrooms, sliced
2 Cans Cream of Chicken
½ C. Sour Cream
½ C. Mayonaise
½ Stick of Butter
1 t. Salt
½ t. Garlic Powder
Pepper to Taste
1. Place all ingredients into a large Crock Pot.
2. Cook on Low for 6-8 hours or High for 3-4.
***I personally love to serve this over Mashed Red Potatoes. This can also be served with rice or egg noodles.
¾ Cup Minced Onion
6-7 Mushrooms, sliced
2 Cans Cream of Chicken
½ C. Sour Cream
½ C. Mayonaise
½ Stick of Butter
1 t. Salt
½ t. Garlic Powder
Pepper to Taste
1. Place all ingredients into a large Crock Pot.
2. Cook on Low for 6-8 hours or High for 3-4.
***I personally love to serve this over Mashed Red Potatoes. This can also be served with rice or egg noodles.
Acorn Shepherd’s Pie
2 Acorn Squash, Halfed and seeds removed
2 Potatoes, peeled and cut into 1 inch chunks
2 T Butter
1 Yellow Onion
1 lb Ground Beef
½ t. Dried Oregano
1 (8 oz) Tomato Sauce
¼ c. Granted Parmesan Cheese
1. Preheat oven to 400 Degrees. Place squash cut side down on baking sheet. Cook 30 min.
2. Place potatoes in pot and cook in boiling water until tender. Drain and mash potatoes. Season with Salt & Pepper.
3. Cook onions and butter over stove until onions are translucent. Add beef and season with salt and pepper. Continue browning.
4. Add Tomato sauce and bring to a boil. Simmer until liquid evaporates. Approx. 2 min.
5. Fill each squash with ½ beef, top with ½ cup of potatoes, and sprinkle with cheese.
6. Bake until head through & tops begin to brown. Approx. 10-15 minutes.
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