Curried Chicken Thighs with Buttered Croutons

INGREDIENTS
3 teaspoons canola oil, divided
8 boneless, skinless chicken thighs, trimmed
3/4 teaspoon salt, divided
1 large onion, sliced
2 tablespoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
6 tablespoons all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1 cup low-fat milk
1 10-ounce bag frozen peas (2 cups)
1/4 cup low-fat mayonnaise
1 tablespoon lemon juice or cider vinegar
2 tablespoons unsalted butter
4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes

DIRECTIONS
Preheat oven to 400°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sprinkle chicken with 1/2 teaspoon salt. Add half the chicken to the pan and cook until browned on both sides and just cooked through, 8 to 10 minutes total. Transfer to the prepared baking dish. Repeat with the remaining chicken.
Add the remaining 1 teaspoon oil and onion to the pan. Cook, stirring often, until softened and light brown, 4 to 5 minutes. Add curry powder, ginger, pepper and the remaining 1/4 teaspoon salt; cook for 1 minute. Sprinkle with flour and stir to coat. Add broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in peas, mayonnaise and lemon juice (or vinegar). Pour the sauce over the chicken.
Wash and dry the pan. Melt butter in the pan over medium heat. Remove from the heat and stir in bread cubes. Toss to coat. Arrange the bread on top of the casserole.
Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.

Tips & Notes
Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 400°F for about 1 hour.

Nutrition (8 servings)
Per serving: 375 calories; 17 g fat ( 6 g sat , 6 g mono ); 99 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 31 g protein; 4 g fiber; 589 mg sodium; 454 mg potassium.

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Parmesan-Crusted Chicken Tenders

INGREDIENTS
Canola or olive oil cooking spray
1/4 cup all-purpose flour
2 large eggs
1/2 cup finely shredded Parmesan cheese
1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1 pound chicken tenders
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1 cup marinara sauce, heated

DIRECTIONS
Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.
Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.
Tips & Notes
Note: We like Ian’s brand of coarse dry whole-wheat “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Nutrition
Per serving: 293 calories; 8 g fat ( 3 g sat , 2 g mono ); 140 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 31 g protein; 3 g fiber; 603 mg sodium; 465 mg potassium.

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Greek Antipasto

INGREDIENTS
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1/2 cup chopped kalamata olives
1/2 cup chopped red onions
1/2 cup chopped roasted red peppers
1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. lemon zest
1 baguette (12 inch)
2 Tbsp. chopped Italian parsley

DIRECTIONS
Combine feta, olives, onions and peppers in medium bowl. Add dressing and lemon zest; mix well. Refrigerate 1 hour.

Heat broiler. Cut baguette into 48 (1/4 inch-thick) slices. Place in single layer in baking pans or on rack of broiler pan. Broil 1 to 1-1/2 min. on each side or until lightly toasted on both sides.

Add parsley to feta mixture; mix lightly. Spoon 1 Tbsp. of the feta mixture onto each toast slice just before serving.

Nutritional Information (24 servings): Calories 90 Total fat 3.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 250 mg Carbohydrate 12 g Dietary fiber 1 g Sugars 0 g Protein 3 g Vitamin A 4 %DV Vitamin C 6 %DV Calcium 2 %DV Iron 4 %DV

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Greek Cheesecake

INGREDIENTS
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 eggs
1/2 cup sugar
1 Tbsp. flour
2 cups Greek Strained Nonfat Yogurt
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
1/3 cup honey
1-1/2 tsp. ground cinnamon, divided

DIRECTIONS
Heat oven to 350ºF.

Unroll crust; cut into 8-inch square. Discard trimmings. Place in 8-inch square baking dish. Bake 10 min. or until lightly browned. Meanwhile, beat eggs, sugar and flour with mixer until light and fluffy. Blend in yogurt. Add Neufchatel, honey and 1 tsp. cinnamon; mix well.

Pour over crust; sprinkle with remaining cinnamon.

Bake 45 to 50 min. or until center is set. Serve warm or chilled.

Nutritional Information: per serving
Calories 160 Total fat 7 g Saturated fat 2.5 g Cholesterol 60 mg Sodium 130 mg Carbohydrate 19 g Dietary fiber 0 g Sugars 13 g Protein 6 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 4 %DV Healthy Living Information

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Salmon Salad Sandwiches

INGREDIENTS
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/4 cup minced red onion
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 tablespoons reduced-fat cream cheese
8 slices pumpernickel bread, toasted
8 slices tomato
2 large leaves romaine lettuce, cut in half

DIRECTIONS
Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

Nutrition
Per serving: 286 calories; 9 g fat ( 3 g sat , 4 g mono ); 34 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 22 g protein; 4 g fiber; 645 mg sodium; 262 mg potassium.

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Hungarian Beef Goulash

INGREDIENTS
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons paprika
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley

DIRECTIONS
Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months.

Nutrition
Per serving (8 servings, 1 cup each): 180 calories; 5 g fat ( 2 g sat , 2 g mono ); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.

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Fragrant Shredded Beef Stew

INGREDIENTS
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated (see Tip)

DIRECTIONS
Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.

Nutrition
Per serving: 265 calories; 11 g fat ( 4 g sat , 4 g mono ); 53 mg cholesterol; 18 g carbohydrates; 24 g protein; 3 g fiber; 376 mg sodium; 474 mg potassium.

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Lousiana Catfish with Okra and Corn

INGREDIENTS
2 cups fresh or frozen sliced okra
1 3/4 cups fresh corn kernels (from 2 ears; see Tip), or frozen
1 medium onion, diced
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 3/4 teaspoons Cajun or Creole seasoning, divided
1 pound catfish fillets, patted dry and cut into 4 portions

DIRECTIONS
Preheat oven to 450°F.
Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes.
Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables.

Per serving (4 servings): 288 calories; 15 g fat ( 3 g sat , 9 g mono ); 53 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 21 g protein; 4 g fiber; 311 mg sodium; 695 mg potassium.

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Tijuana Torta

INGREDIENTS
1 15-ounce can black beans, or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage


DIRECTIONS
Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Nutrition
Per serving: 354 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 60 g carbohydrates; 17 g protein; 17 g fiber; 682 mg sodium; 639 mg potassium.

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Black Bean and Salmon Tostadas

INGREDIENTS
8 6-inch corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix (see Tip) or shredded cabbage
2 tablespoons chopped cilantro
1 15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)

DIRECTIONS
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Nutrition Information: Per serving, 2 tostadas each: 319 calories; 11 g fat ( 2 g sat , 6 g mono ); 16 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 16 g protein; 12 g fiber; 352 mg sodium; 670 mg potassium.

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Paprika Shrimp and Green Bean Saute

Ingredients
4 cups green beans, trimmed (about 12 ounces)
3 tablespoons extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons paprika
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
2 16-ounce cans large butter beans, or cannellini beans, rinsed
1/4 cup sherry vinegar, or red-wine vinegar
1/2 teaspoon salt
1/2 cup chopped fresh parsley, divided
Freshly ground pepper, to taste

Preparation
Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Nutrition
Per serving: 245 calories; 8 g fat ( 1 g sat , 6 g mono ); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 23 g protein; 8 g fiber; 596 mg sodium; 855 mg potassium.

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Chicken with Sugar Snap Peas and Spring Herbs

INGREDIENTS
1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar, or white-wine vinegar

DIRECTIONS
Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
Tips & Notes
Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted—they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Eat raw in salads or add to cooked dishes; they're an excellent source of fiber and protein. Look for them in the produce section near other sprouts.

Nutrition
Per serving: 248 calories; 6 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 19 g carbohydrates; 29 g protein; 7 g fiber; 605 mg sodium; 603 mg potassium.

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Inside Out Lasagna

INGREDIENTS
8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

DIRECTIONS
Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

Nutrition
Per serving (about 1-1/2 cups each): 364 calories; 9 g fat ( 3 g sat , 4 g mono ); 14 mg cholesterol; 55 g carbohydrates; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.

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Southwestern Beef and Bean Burger Wrap

INGREDIENTS
12 ounces 93% lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 tbsp chopped pickled jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 tsp. garlic powder
4 whole wheat tortillas, warmed (see Tip)
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges

DIRECTIONS
Preheat broiler. Coat a broiler pan with cooking spray.
Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl. (Do not overmix.) Shape into four 5 by 2 inch patties and place on the prepared pan. Broil the patties about 12 to 14 minutes. A thermometer should show a reading of 165 degrees.
Meanwhile, mash together avocado, salsa, and garlic powder in a small bowl. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuc and cheese. Top each with a burger and roll into a wrap. Serve immedately, with lime wedges.
Tip: To warm tortillas, wrap in foil and bake at 300 degrees until steaming, about 5 minutes. Or wrap in a barely damp paper towel and microwaves on high for 30 to 45 seconds.
Nutritional information: 4 servings, 394 calories, 17g fat, 6 g saturated, 7 g monounsaturated, 40 g carbs, 28g protein, 10 g fiber, 634 mg sodium

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Shrimp and White Bean Ragout

We made this for Sunday lunch after church, and it was so fast, and it tastes great! Serve with brown rice.
INGREDIENTS
1 tbsp. olive oil
1 pound large, thawed shrimp
1/4 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. crumbled dried rosemary
1 can (15-1/2 oz) Great Northern Beans, drained and rinsed
DIRECTIONS
Heat the olive oil in a large, non stick skillet over medium-high heat. Add the shrimp, and sprinkle with the garlic salt, onion powder, and rosemary. Cook for 2 minutes. Add the beans, and cook 2 minutes, until heated through.

Nutritional information (does not include rice): 4 servings, 254.4 calories, 5.7g fat, 1.0g saturated fat, 1.2 polyunsaturated fat, 2.8g monounsaturated fat, 378.4mg sodium, 19.7g carbs, 6.2g dietary fiber, 0 sugars, 30.4 protein

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MADEOVER Smoky Tomato Soup

Ingredients:
1 tablespoon extra virgin olive oil
4 slices turkey bacon, chopped
3 garlic cloves, chopped
1 onion, chopped
3 celery stalks, chopped
2 carrots, chopped
Salt and Pepper
4 cups chicken stock
1/2 tsp. dried oregano
1 (28-0z) can low sodium crushed tomatoes
1 tsp. sugar
2 tsp. paprika
1/4 cup skim milk
3 tbsp. chopped fresh chives
Directions:
Heat the olive oil in a medium soup pot over medium-high heat. Add the copped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the top of the soup. To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5-6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth. Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the milk, and serve warm.

5 Servings, 110.6 Calories, 5.5g fat, 1.9g saturated fat, 1.4g polyunsaturated fat, 3.9g monounsaturated fat, 16.6mg cholesterol, 1165mg sodium, 755.6mg potassium, 12.2g total carbs, 0.8g dietary fiber, 2.3g sugar, 4.2g protein

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Sweet Potato Wedges with Chipotle Mayonnaise

INGREDIENTS
4 (6-ounce) sweet potatoes, scrubbed
1/4 cup fat free mayonnaise
1/4 cup chipotle salsa

DIRECTIONS
Preheat over to 425 degrees. Spray baking sheet with non stick spray.
Slice potatoes lengthwise in half and cut each half into 4 wedges. Place wedges, cut side down, on prepared baking sheet. Roast 15 minutes; turn potatoes over. Roast until tender and nicely browned along edges, about 20 minutes.
Meanwhile, stir together mayonnaise and salsa in serving bowl until blended. Serve alongside potatoes.

Per serving (8 potato wedges and 2 tbsp mayonnaise) 124 cal, 1 g fat, 2 mg chol, 205 mg sod, 28 g total carb, 12 g total sugar, 4 g fib, 2 g prot, 33 mg cal

From the Weight Watchers New Complete Cookbook

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Mediterranean Chicken Sandwich

INGREDIENTS
1 tbsp prepared hummus
1-1/2 tsp fat free plain yogurt
2 slices whole grain bread
4 ounces grilled chicken, thinly sliced
1/3 cup loosely packed fresh spinach leaves, stems removed
3 slices tomato
4 slices cucumber
2 very thin slices red onion

DIRECTIONS
In a small bowl, stir together the hummus and yogurt until well combined.

Lay one bread slice on a serving plate. Top it evenly with the chicken then the spinach, cucumber, tomato, and onion. Spread the hummus mixture evenly over the remaining bread slice and flip it atop the sandwich. Serve immediately, or wrap in plastic wrap and refrigerate for up to 1 day.

Per serving: 340 calories, 36 g protein, 39 g carbohydrates, 4 g fat, 65 mg cholesterol, 8 g fiber, 324 mg sodium

From the Biggest Loser Family Cookbook

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Lemon Garlic Rice

We bought a rice cooker last year, and it is our favorite appliance. I am pretty picky when it comes to the consistency of my rice and pasta, and I am unable to enjoy a meal if the rice or pasta does not meet my satisfaction. The rice cooker cooks the rice perfectly every single time. I could eat rice every day!

INGREDIENTS
1 cup long grain white rice
1-1/2 cups chicken broth
1 pinch salt
1 clove garlic, peeled
2 tsp. lemon zest
2 tbsp. butter
2 tbsp. fresh parsley

DIRECTIONS
Place the rice in the rice cooker bowl. Add the broth and salt, stir to combine, then place the garlic in the center on top of the rice. Close the cover and set for a regular cycle. When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine. Close the cover and the rice steam for 10 minutes. Fluff the rice.

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Irish Beef Stew

Somebody asked me what makes this Irish...my husband says the fact that its cooked in our house makes it Irish! I think its just all the potatoes....regardless, this is a favorite around our house!

INGREDIENTS
1 pound ground beef
8-10 red potatoes, quartered
1-2 onions, quartered
4-5 carrots, chopped
2-5 cloves of garlic (We like it garlicky around here, if you haven't noticed...)
1 packet dry onion soup mix
6 cups beef broth (more or less, depending on how brothy you like it)
2 cups tomato juice

Brown the ground beef; drain. Add all ingredients to a slow cooker. Cook on low for 6-8 hours.

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Pesto Chicken Breasts with Veggies

4 medium skinless, boneless chicken breasts
1/4 cup basil pesto sauce (make your own! There are tons of recipes out there for it!)
1 medium zucchini
3 tablespoons olive oil
1/4 tsp salt
1/8 tsp black pepper
1 loaf Italian Bread
2 tbsp Parmesan cheese

Preheat broiler. Brush both sides of chicken with pesto; arrange chicken on one end of a broiler pan. Broil 4 inches from heat for 5 minutes. Remove pan and turn chicken. Meanwhile, cut zucchini lengthwise into 1/4-inch thick slices. Brush slices with 1-1/2 tbsp of the olive oil and sprinkle with salt and pper. Arrange zucchini on pan next to chicken.
Broil for 5 to 8 minutes more or until chicken is done and zucchini is tender, turning zucchini once. Transfer chicken and zucchini to a serving platter; cover to keep warm.
Brush cut sides of bread with the remaining 1-1/2 tbsp olive oil. Sprinkle with Parmesan. Place bread, cut sides up, on broiler pan. Broil 4 inches from heat for 1 to 2 minutes or until toasted. Cut bread crosswise into slices and serve with chicken and zucchini.

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Homemade Lasagna Noodles

Ingredients
4 cups Semolina Flour
1 tsp Salt
1 tsp Basil
½ tsp Oregano
½ tsp Onion Powder
½ tsp Garlic Powder
1½ cups Warm Water

Instructions
Take a large bowl and put flour, salt, basil, oregano, onion powder and garlic powder in it. Mix well. Add warm water to the flour mixture, stirring with a wooden spoon. Now, use your hands to mix water and flour well. Clean a smooth surface and flour it lightly. Knead the water-flour mixture on it for 10 minutes and prepare dough. Divide the dough into two even balls and cover them. Leave them to stand for 15 minutes. Divide each of the two dough balls into four, equal pieces. Now, you will have eight relatively-even pieces of dough. Take one of the eight dough pieces and roll it out, with the thickness between 1/8 and 1/16 inch. With the help of a knife, cut the rolled-out dough into strips that are 3 inches wide and 6 inches long. Repeat the above two steps for the rest seven pieces of dough as well. While working on one piece, make sure to cover the rest.
Take a large pot and fill it with water. Put 1 tsp salt in it and bring it to a boil. After the water starts boiling, put the dough strips in it, one at a time. Cook for five minutes or until tender.
While the noodles get cooked, use a wooden spoon to gently move them around in the pan. Make sure not to let them stick to the bottom or sides or each other. After the desired tenderness has been achieved, drain the noodles and put them in your favorite lasagna recipe.

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Quick Creole Shrimp

INGREDIENTS
1 lb. frozen uncooked cleaned large shrimp, thawed
1 Tbsp. Cajun seasoning
1/4 cup Zesty Italian Dressing
2 cloves garlic, minced
1 Tbsp. chopped fresh parsley

DIRECTIONS
Toss shrimp with seasoning.
Heat medium skillet on medium-high heat. Add dressing and garlic; cook and stir 1 min.
Stir in shrimp; cook 2 to 3 min. or until done. Top with parsley. Serve on cooked rice with peas.

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Pork Chops in Tomato Sauce with Bacon Pea Polenta

Ingredients:
3 Tbs EVOO
4 (1 inch thick) Bone-in Pork chops
S&P
3 Garlic cloves rough chop
1 bunch scallions cut into 1 in. pieces ( I just used 3 whole scallions)
4 strips of smoky bacon chopped
2 Tbs white (or red) wine vinegar
2 Tbs brown sugar
1 (28 oz) can diced fire-roasted tomatoes
1 1/2 C chicken stock
1 1/2 C milk
1 (10 oz) package frozen peas
1 C quick-cooking polenta (we added more to thicken it up more)
1 C grated Parmigiano-Reggiano (I just used regular Parmesan)

NOTE: After chops are taken out be sure to look at the next step in bold and start that step
at the same time so you can have it all done at the same time.

Place large skillet over medium-high heat with 2 tbs of EVOO.
Season the pork chops with salt and pepper and sear them in
the hot pan until they're golden brown both sides, about 3 min. per side.
Once they are golden, remove the chops to a plate and cover with foil. If
you are like me and ran out of foil just toss them in the microwave to keep them warm!
In the same pan add the garlic and scallions cook 3 to 4 min. or until the scallions begin to get tender.

While the scallions are cooking heat 1 tbs of EVOO in a medium pot over medium heat.

Once hot add the chopped bacon and cook until crispy, 5 to 6 min.

Once the scallions are tender, add the vinegar, brown sugar, and tomatoes to the pan.
Bring the sauce up to a bubble and return the pork chops to the pan. Finish cooking
the pork chops in the sauce, 3 to 4 min.

When the bacon is crispy, remove it from the pot with a slotted spoon and reserve. Pour
off all but 1 Tbs of the goodness left, add the chicken stock, milk, and peas to the pot, and bring
everything up to a bubble. Whisking constantly, gradually add the polenta to the pan and cook, still whisking, until the polenta has thickened up, 2 to 3 min. Season polenta with salt and pepper to taste and stir in the Parmigiano-Reggiano and reserved bacon.

Serve polenta alongside the chops and top with the tomato sauce.
SERVES 4

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Slow Cooker Chicken Stroganoff

Ingredients
1 lb frozen boneless/skinless chicken breasts
1 can Fat Free cream of mushroom soup
16 oz container of Fat Free sour cream
1 envelope Lipton dry soup mix

Directions
Place mushroom soup, sour cream and envelope of onion soup mix in the slow cooker. Mix well. Add frozen chicken. Cook in slow cooker for 7-9 hours. Serve over hot rice.

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Loose Cabbage Rolls

Ingredients
1 lb. lean ground beef
1-1/2 cup onions, chopped
1/2 cup green peppers, chopped
2 stalks raw celery
1 cup cooked brown rice
1 tsp salt
1-1/2 tsp black pepper
1 medium-sized head of cabbage
1 1/2 cup low sodium vegetable juice cocktail
Directions
Preheat oven to 350 degrees. Shred the cabbage and chop the celery. Saute the beef, onion, peppers and celery. Remove, drain and add rice, salt and pepper. Layer with shredded cabbage in a large casserole dish. Pour vegetable juice over entire casserole. Bake covered for about 1-1/2 hours.

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Slow Cooker Salsa Chicken

Ingredients
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream (or try plain Greek Yogurt instead!)
Directions
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Serve with rice.

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Cheese and Garlic Rotini With Grilled Chicken

Ingredients
1 tsp olive oil
4 cloves garlic (minced)
4 tbsp basil
4 oz fat free cream cheese
1/2 cup fat free cottage cheese
1/3 cup shredded Parmesan cheese
2 oz white wine (optional)
1/2 cup water
4 boneless, skinless chicken breasts
1 box Rotini Pasta (we use whole wheat)
Directions
In a medium sauce pan cook minced garlic and basil in olive oil for about 30 seconds. Reduce heat. Add cottage cheese, cream cheese, and Parmesan. Cook on medium/low heat, stirring often, for approx. 5 minutes or until sauce is smooth. Add wine and water. Cook on low for 2 - 3 minutes until sauce thickens. Cut each chicken breast in half. Grill and season with pepper and garlic powder or as desired. Follow the cooking directions on the box for the rotini. Serve garlic sauce over rotini with grilled chicken on the side and enjoy!

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Slow Cooker Cream Italian Chicken

Ingredients
1-1/2 lbs boneless, skinless chicken breasts
1 pkg Good Seasons Italian dressing mix
1/4 cup water
1-8oz pkg low fat cream cheese
1 can 98% fat free cream of chicken soup
3 cups cooked white, long grain rice

Directions
Place chicken in crock pot. Mix together Italian dressing mix and water. Pour over chicken. Cover and cook on high for 4 hours OR low for 8 hours. Mix together cream cheese and soup in separate bowl. Carefully remove chicken from crock pot to plate. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom. Return chicken to crock pot and mix gently to shred the chicken. Cook on LOW until heated through. Serve with rice or noodles.

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Navajo Tacos

INGREDIENTS
For the meat
1 lb ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/2 cup water

For the tortillas
3 cups flour
1 tsp. salt
2 tsp. baking soda
1/2 cup butter
3/4 cup water
Vegetable Oil for frying

For the toppings
1 head Romaine lettuce, shredded
4 large tomatoes, diced
Shredded Cheese

To make the taco meat, combine all ingredients in a bowl except water. Mix well as you would in making a meat loaf. Pour water into pan and add meat. Stir occasionally breaking up any large chunks. Cook for about 5-10 minutes or until done.
To make the tortillas, combine the flour, salt and baking soda in a large bowl. Add the melted butter and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.
In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds, until slightly browned, and flip to cook the other side, about 15-20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.
To assemble tacos, spoon a few tablespoons meat into each taco, and top with your favorite additional toppings.

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Tomato-Barley Soup

INGREDIENTS
1/4 cup olive oil
1 onion, diced
1 zucchini, diced
1 rib celery, diced
2 cloves garlic, minced
8 cups vegetable broth
2 cups vegetable or tomato juice
1/2 cup barley, rinsed
3 tbsp. flour
1 tbsp. salt
1/2 tsp. black pepper
2 tbsp. minced fresh basil

DIRECTIONS
Heat 1 tbsp. of the oil in a large heavy saucepan over medium heat. when the oil is shimmering, add the onion, zucchini, celery and garlic, and saute until the vegetabls are tender, about 7 minutes.
Transfer the sauteed vegetables to teh container of a food processor, add 1 cup of the broth, and process the barley. Bring the mixture to a boil, reduce the heat, and simmer, stirring occasionally, about 25 minutes or until the barley is tender.
Heat the remaining 3 tbsp. of the oil in a saute pan, stir in the flour, and cook, stirring, until the mixture is smooth and golden brown, about 2 minutes. Stir the flour mixture into the soup just until it thickens. Remove from the heat immediately. Add the salt and pepper, adjusting to taste. Stir in the basil and serve.

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Citrus Tilapia

2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 pound tilapia fillets
1 tablespoon olive oil
1 tablespoon butter
1/2 cup freshly squeezed orange juice or high-quality store-bought orange juice
1 lemon, zested and juiced
1/2 teaspoon grated fresh ginger

On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

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Adobo-Glazed Mini Turkey Loaves

Loaves:
1 slice light wheat bread, cut into 1/2-inch pieces
1/4 cup unsweetened almond milk
1 pound ground turkey breast
1/2 cup Onion and Garlic Mix (recipe below)
1/2 cup Broccoli and and Red Bell Pepper Mix(recipe below)
1/2 cup frozen peas
2 egg whites
4 1/2 teaspoons tomato paste
4 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
Glaze:
3 tablespoons tomato paste
2 tablespoons adobo sauce
1 teaspoon honey
3 tablespoons low-sodium chicken broth
Juice of 1/2 lime
1/4 teaspoon salt

Heat oven to 350 degrees.
Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
While loaves bake, prepare glaze by combining all glaze ingredients in a bowl. While loaves bake, prepare glaze by combining all glaze ingredients in a bowl.
Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160°F, 15 to 20 minutes more.
Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375°F for 30 minutes.

Onion and garlic mix: Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.

Broccoli and red bell pepper mix: Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.

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Cilantro Chipotle Tilapia

1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoon chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-ounces) tilapia fillets

Preheat broiler.
Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

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Rigatoni with Cheese & Italian Sausage

1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

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Roasted Garlic

We use garlic in everything. Its seriously a daily staple at our house, even for breakfast dishes. There's a restaurant in town that roasts garlic to spread on fresh baked bread, which is my husband's favorite way to eat it.

INGREDIENTS
Whole Garlic, as many as you want to roast
Olive Oil for drizzling

DIRECTIONS
Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is or mash with a fork and use for cooking. Can be mashed into potatoes, spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

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Chicken Adobo

This is one of our family's favorite chicken recipes. The flavor that the soy sauce and vinegar have together is fantastic! Plus, the vinegar makes the chicken thighs so unbelievably tender!


INGREDIENTS

1 tbsp. olive oil

6 bone-in chicken thighs, skinless

1 tsp. garlic, minced

1/2 cup apple cider vinegar (or Red Wine Vinegar)

1/4 cup soy sauce

1 tsp. fresh cracked peppercorns

1 bay leaf



DIRECTIONS

In a large skillet over medium-high heat, heat the oil. Add the chicken and cook until lightly browned, turning once, about 5 minutes per side. Transfer chicken to a plate and set aside. Pour off pan drippings, leaving a little to saute garlic. Return pan to low heat. Add garlic and saute until soft, about 1 minute. Add vinegar, soy sauce, pepper, and bay leaf and stir to combine. Return chicken to pan and cook, covered for 20 minutes, flipping halfway through. Uncover, increase heat to medium-low, and cook until sauce thickens a bit and chicken is tender and nicely glazed, about 20 minutes, flipping halfway through. Remove bay leaf before serving.

6 servings, 42.8 calories, 2.7 g fat, 0.4 Saturated fat, 0.3 g Polyunsaturated fat, 1.8g monounsaturated fat, 9.5mg Cholesterol, 609.1mg Sodium, 71.6mg Potassium, 2.2g Carbs, 0.1g Dietary Fiber, 1.4g Sugars, 3.0g Protein

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Sweet Potato Bread Pudding with Pecan Crumble

Words cannot express how absolutely fantastic this bread pudding is. It is beyond heavenly. The time and effort it takes to create this dessert is definitely worth it.

Sweet Potato Puree
Ingredients
2 large sweet potatoes, peeled and diced
4 tbsp double cream
1 tbsp honey
½ tsp cinnamon

Cook the sweet potatoes in a saucepan of water for 8-10 minutes until tender. Drain then mash to a smooth purée with a potato masher or an electric whisk.
Add all the remaining ingredients and combine well.

Sweet Potato Bread Pudding
Ingredients
2 tbsp. melted butter
4 large egg yolks
2 large eggs
3 cups heavy cream
1 cup packed brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
6 cups dried cubed French bread
1-1/2 cups Sweet Potato Puree (recipe above)

Preheat oven to 350 degrees. Grease a 10x13 baking dish with softened butter. Whisk the eggs and egg yolks in a large mixing bowl. Whisk the cream, brown sugar, vanilla and cinnamon. Add the sweet potato puree and mix well. Mix in the bread and let set until bread has absorbed the liquid, approximately 30 minutes. Pour into baking dish and top with pecan crumble (recipe below). Cook for one hour or until firm in the middle. Serve topped with Caramel Sauce (recipe below).

Pecan Crumble
Ingredients
1 cup flour
1 cup packed brown sugar
1 stick cold butter, diced
1/2 cup quick cooking oats
1/2 cup toasted and chopped pecans

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until combined.

Caramel Sauce
Ingredients
2 cups heavy cream
1/4 cup corn starch
1/2 cup packed brown sugar
1/2 cup Molasses (or Steen's pure cane syrup, which can only be purchased at http://www.steensyrup.com/)

In a sauce pan mix all of the ingredients. Cook over med-high heat until thickened.

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Shrimp Scampi

Ingredients
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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Fish Tostadas with Chili Lime Sauce

Ingredients
1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)
Directions
1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.

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Balsamic Pork and Dumplings

Ingredients
1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi
12 oz. green beans, trimmed (3 cups)
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary (optional)

Directions
Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.
Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.
Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary.

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Meatball Stroganoff

Ingredients
1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

Directions
1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley.

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Monterey Tortilla Casserole

Ingredients
Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup shredded Monterey Jack cheese
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)

Directions
Spray baking dish with nonstick coating. Reserving 6 of the tortilla wedges, place the other tortilla wedges in the bottom of dish. Place the reserved 6 tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Pour over tortillas.
2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casserole. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.

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Deep Dish Chicken Pot Pie

Ingredients
1 pre-made refridgerated pie crust
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots
1 egg, beaten

Directions
In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
Place pie crust over chicken mixture in dish. Turn edges of pie crust under; flute to edges of dish. Brush pie crust with some of the egg. If desired, place cut-out pastry shapes on top of pie crust. Brush again with egg.
Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

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Chicken Alfredo and Rice Casserole

Ingredients
1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted

Directions
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

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Crockpot Cake

Anytime we have a dinner party, this is a request for my friend Julie to bring (which she does), and its always a hit. Its soooo good and so darn simple! Serve it with some vanilla ice cream and drizzle it with some chocolate and caramel syrup!

INGREDIENTS
1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

DIRECTIONS
Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover. Don't lift the lid for the duration of the cook time.
Cook 3-4 hours on high or 6-8 hours on low.

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Hamlin's Dip

We can't usually make a trip to Muskogee, OK without eating at Hamlin's, a Mexican restaurant famous for this dip.

INGREDIENTS

1/2 cup minced green olives

1/2 cup minced onion

1 quart. Real Mayonnaise (not salad dressing)

5 ounces crumbled blue cheese

1/2 tsp. garlic powder

3/4 cup buttermilk

DIRECTIONS

Mix all ingredients together well. Add more buttermilk if too thick. Chill for 2-4 hours for desired results.

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Sloppy Joe Stew

Served this up with some warm, homemade cornbread. Perfect food for this weather.


INGREDIENTS
1 tbsp. olive oil
1 pound ground beef
1/2 cup chopped onion
2 large potatoes, peeled and diced
1 cup sliced carrots
1/2 cup chopped celery
1/2 tsp. salt
1 dash of pepper
1-14 oz. can diced tomatoes




DIRECTIONS
Warm the oil in a large, heaving skillet over low heat and brown the ground beef. Stir in the onions, potatoes, carrots, celery, salt, and pepper. Cover and cook for 10 minutes, stirring occasionally, until the potatoes begin to get tender and maybe a little brown in some spots. Add the tomatoes, bring to a boil, reduce to a simmer, and cook until the potatoes are completely tender, about 20 minutes.

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Garlic Soup

We had this with some toasted pumpernickel and it was very tasty!


INGREDIENTS
1 lb. ground beef, browned
20 cloves garlic
2 cups diced onions
1 cup diced green pepper
3 cups chopped tomatoes, fresh or canned
4 cups beef broth
Salt and Pepper



DIRECTIONS
Separate the garlic cloves and boil them in water in their skins for 30 seconds. Rinse in cold water, drain, and slip off the peels. Slice the cloves thinly. Dice the onions and the green pepper. Roughly chop the tomatoes.
Using a soup pot, heat the olive oil at medium, then add the onions and green peppers. Saute for 4-8 minutes. Add the garlic and tomatoes, and then the ground beef and beef broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. Salt to taste and serve.

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French Cheddar Soup

Oh, this was so good. We served it up in a bread bowl with some carrot chips and it. was. FANTASTIC! The kids loved it, and even went back for seconds!

INGREDIENTS

1 small onion
1 green pepper
2 stalks celery
2 carrots
3 cups shredded cheddar cheese
4 tbsp. butter
4 tbsp. flour
3 tbsp. sherry
4 cups chicken broth
2 cups milk
Salt and Pepper

DIRECTIONS

Finely chop the onion, green pepper, celery and carrots. Grate the cheese.
Heat the butter in a soup pot. Saute the vegetables on medium for 10 minutes, stirring frequently. Remove the pot from the heat and allow to cool slightly.
Shake the flour over the mixture. Pour in the sherry and chicken broth. Bring the mixture to a boil, stirring constantly. Add the cheese and stir until it melts. Drizzle in the milk, stirring all the time. Turn the heat to very low, cover, and heat the soup thoroughly for about 10 minutes; do not boil.
Salt and pepper the soup to taste. Ladle the soup into bowls (we prefer bread bowls!) and serve.

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Kielbasa and Bean Soup

INGREDIENTS

1 lb. kielbasa sausage

1 onion

1 stalk celery

2 (14-1/2 oz) cans whole tomatoes

2 tsp. basil

1 tsp. oregano

5 cloves garlic

1/2 chipotle pepper in adobo sauce

1 tbsp. olive oil

2 tsp. thyme

5 cups chicken broth

1 (15-1/2 oz) can black beans, drained and rinsed

Salt and Pepper

DIRECTIONS

Thinly slice the sausage. Chop the onion and celery. Dice the canned tomoatoes and mix with the basil and oregano. Mince the garlic. Drain and mince the chipotle. Using a soup pot, heat the oil on medium. Add the onion, celery, and thyme, saute for 3 minutes. Add the garlic and cook for 1 additional minute.

Pour in the broth and scrape the bottom of the pan with a wooden spoon to loosen the cooked brown bits. Add the beans, tomatoes, kielbasa, and chipotle. Bring to a boil, reduce to a simmer, and cook for 20 minutes. Season with salt and pepper to taste, and serve.

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Chicken Gumbo

This was so tasty! It was a little too spicy for the kids' tastes, but Sweetie Pie and I LOVED it!

INGREDIENTS
1 lb. boneless, skinless chicken thighs
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped green pepper
3 cloves garlic
2 tsp. cayenne pepper (which makes this pretty spicy...you might want to decrease this to 1 tsp.)
2 tsp. black pepper
1 cup flour, divided in half
7 tbls. olive oil, divided
8 cups chicken broth
3/4 lb. smoked sausage
4 scallions, thinly sliced
salt and pepper
hot sauce

DIRECTIONS
Cut the chicken into serving pieces. Chops the celery, onions, green pepper, garlic and sausage. Combine the cayenne and black pepper and 1/2 cup flour in a bag. Place each chicken piece in the bag and shake until coated. In a large saucepan, heat 3 tbsp. of the oil. Brown the chicken pieces on all sides, turning a couple times. Remove them with a slotted spoon and set aside. Add the other 4 tbsp. of oil to the skillet, scraping up the browned chicken bits with a wooden spoon. Whisk in the second 1/2 cup of flour. Cook over medium-low heat for 5 minutes. Take the pan off heat and add the celery, onion, green peppers, and garlic, stirring them for 1-2 minutes.
Scoop this mixture into a soup pot and add the chicken broth. Bring to a boil, reduce to a simmer, and add the chicken and sausage. Cook for 30 minutes.
Top with scallions. Serve with rice, if desired.

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Meatball Soup

This was one of those recipes where my husband kept going back to the pot for bowl after bowl until it was gone. So tasty.

INGREDIENTS
2 beaten egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 lb. lean ground beef
7 cups beef broth
2 cans (14-1/2 ounces) diced tomatoes with Italian herbs, undrained
2 cups sliced fresh mushrooms
1 cup water
1 cup dried small bow tie pasta
3 cups torn fresh spinach (or 1/2 of a 10-ounce pkg. frozen chopped spinach, thawed and well drained)

DIRECTIONS
In a medium bowl, combine egg white, bread crumbs, onion, garlic powder, and pper. Add ground beef; mix well. Shape meat mixture into 3/4-inch meatballs.
Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside.
Meanwhile, in a large saucepan, stir together broth, undrained tomoatoes, mushrooms, and water. Bring to boiling; add pasta. Return to boiling; reduce heat. Simmer, covered for 10-2 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 minutes more or until fresh spinach wilts or frozen spinach is heated through.

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Herbed Adobo Pork Chops

We had this for our Christmas dinner. It was incredibly tender and tasty. I'm not a huge fan of pork chops, but these were fantastic. On Christmas Eve, there was a huge blizzard and we weren't about to try to find the grill under the snow. We cooked this on our griddle and it was fantastic! Served it with some sauteed zucchini squash.

INGREDIENTS

6 boneless pork loin chops

2 tbsp. packed brown sugar

2 tbsp. olive oil

2 tbsp. orange juice

1 tsp. dried cilantro

1 tbsp. apple cider vinegar

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. crushed red pepper

1/4 tsp. ground cinammon

3 cloves garlic, minced

DIRECTIONS

Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper, cinnamon, and garlic. Pour over chops, seal bag. Marinate in the refrigerator for 2-24 hours, turning occasionally. Drain chops, discarding marinade.

For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12-15 minutes or until chops are done, turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.

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Chicken and Vegetable Tortellini Stew

This is soooo good. My kids loved it!

INGREDIENTS
2 medium carrots, sliced
2 cloves garlic, finely chopped
1 lb. boneless, skinless chicken thighs, cut into 3/4 inch pieces
1 medium bulb fennel, chopped
1 can cannellini beans, drained, rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-3/4 cups chicken broth
2 cups water
1 pkg. refrigerated cheese-filled tortellini
1 cup firmly packed fresh baby spinach leaves
2 medium green onions, sliced
1 tsp. dried basil leaves
2 tbsp. shredded fresh Parmesan cheese

DIRECTIONS
Spray 3-1/2 to 4-quart slow cooker with cooking spray. In cooker, layer carrots, garlic, chicken, fennel, and beans. Sprinkle with salt and pepper. Pour brother and water ove top; stir to mix. Cover and cook on low heat setting 6-8 hours. About 20 minutes before serving, stir in tortellini, spinach, onions, and basil. Increase heat setting to high. Cover and cook 15 to 20 minutes longer or until tortellini are tender. Sprinkle each serving with cheese.

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French Toast Casserole

INGREDIENTS
1 loaf (10 ounces) French bread, cut into cubes
8 eggs
3 cups milk
4 tsp. sugar
1 tsp. vanilla extract
3/4 tsp. salt, optional
TOPPING
2 tbsp. butter
3 tbsp. sugar
2 tsp. cinammon

DIRECTIONS
Place bread cubes in a greased 13x9 baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla, and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45-50 minute or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Serve with syrup if desired.

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Beef Empanadas

Ingredients
1 can of biscuits (the small, cheap kind...not the big buttermilk ones)
1 pound of ground beef
1-2 tsp. minced garlic
1/4 tsp. onion powder
Salt and Pepper
1/2 cup shredded cheese
1/4-1/2 cup salsa
Vegetable Oil for frying

Directions
Brown the ground beef. Season with onion powder, garlic, salt and pepper. Mix in salsa and shredded cheese. Set aside.
Roll out each biscuit individually, as thin as you can possibly get it without the dough tearing. Place a spoonfull of the meat mixture onto half of each biscuit, and fold the other half over the top, pinching the edges with a fork.
Heat the oil. I like to use my electric skillet for this. It allows for more even temperature (I set mine at 350 degrees), and the oil doesn't get too hot, so no smoke. If your oil is smoking, its too hot. Add the empanadas to the oil, cooking in batches if you have to, about 2-3 minutes per side until brown and slightly crispy on both sides. Dip in salsa, sour cream, queso...whatever you wish!

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Italian Pork Chops

Ingredients
1 pound boneless pork chops
1-2 lbs red potatoes, quartered (more or less according to your taste)
8-12 oz baby carrots
1 onion, chopped
16 oz. bottle Italian dressing (we like Kraft's Tuscan Italian Dressing)

Directions
Place pork chops in slow cooker. Top with vegetables. Pour salad dressing over the top. Cover. Cook on low 8 hours.

This is one of my hubby's favorite meals. He loves pork chops, and I only like them if I know they won't be tough. This recipe is super easy! Great for church night or any other activity night!

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Tamale Pie

Ingredients
1-2 tsps. olive oil
1 lb ground beef
1 medium yellow onion
1/4 teaspoon garlic salt, to taste
1 small can green chilies
1 (16 ounce) can kidney beans
2 (8 1/2 ounce) packages Jiffy cornbread mix
2 eggs
2/3 cup milk

Directions
Preheat oven to 350°F. Prepare cornbread mixes according to package. In a medium large skillet over medium high heat, heat 1-2 tsp. olive oil and saute onions until translucent. Sprinkle with garlic salt. Add beef, and saute until browned. Stir green chilies and beans into beef, and cook over medium to medium high heat until bubbling and starting to thicken. Stir as necessary while it cooks. Pour beef mixture into 13x9 casserole. Pour cornbread mixture over beef. Bake in 350 oven uncovered for 30-35 minutes, or until cornbread is cooked and starting to brown.

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Tuna Cakes

Ingredients

2 can light tuna in water, drained, flaked

1 pkg stuffing mix for chicken

1 cup shredded cheddar

3/4 cup water

1 carrot, shredded

1/3 cup mayonnaise

2 tbsp. sweet pickle relish

Directions

Mix all ingredients.  Refrigerate for 10 minutes.  Heat skillet coated with cooking spray on medium heat.  Scoop tuna mixture into skillet (in about 1/3 cup portions) in batches.  Flatten into patties with back of spatula.  Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes.

Goes great with brown rice and a side salad!

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Loaded Baked Potato

INGREDIENTS
4 large russet potato
canola oil
kosher salt
Shredded Cheddar

Sour Cream

Butter

Bacon, cooked and crumbled

DIRECTIONS
Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potatoes thoroughly with a stiff brush and cold running water.
Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven.
Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

Serve topped with butter, sour cream, bacon, cheese and whatever else you want!  Goes great with a salad!

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Beef Stuffed Peppers

Ingredients

1 pound ground beef

1 cup rice, uncooked

1 tbsp. butter (optional)

2 cups water

salt

4 green peppers

1 jar spaghetti sauce

Shredded mozzarella

Directions

Brown grown beef. Cook rice in water according to directions, adding butter and salt when the directions state, if you wish. Combine rice and ground beef, along with 1 cup spaghetti sauce. Meanwhile, cut the green peppers in half from top to bottom, discarding the seeds. Place the peppers in boiling water for 5 minutes. Remove and fill with beef mixture. Top with leftover spaghetti sauce. Cover and bake at 350 degrees for 20 minutes. Remove cover and top with shredded mozzarella. Cook for an additional 10 minutes.

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Poor Man Steak

Ingredients

1 pound ground beef

1 egg

salt and pepper

3 tbsp. butter

3 tbsp. flour

1-1/2 cup milk

1/2 cup heavy cream

Directions

Mix ground beef with egg.  Shape into 4 patties.  Season with salt and pepper.  Cook patties in a skillet until done, usually about 4-5 minutes per side.  

Meanwhile, melt butter in another skillet.  Add flour and stir until flour and butter are combined.  Slowly add milk and heavy cream.  Stir with a whisk and allow the mixture to slowly boil.  As it bubbles, it will thicken up.  Serve the patties covered with the gravy.  Goes great with mashed potatoes and peas!

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Three Way

Ingredients

1 pound ground beef

1 packet chili mix

1 can diced tomatoes

1 can chili beans

1 box spaghetti

Shredded cheddar

Directions

Brown ground beef; drain.  Add chili mix, tomatoes, and chili beans.  Allow to simmer.  Meanwhile, cook spaghetti according to package directions.  Drain and serve spaghetti topped with chili and shredded cheddar.

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Chicken and Noodles

Ingredients

1 whole chicken

1 bag egg noodles

Directions

Place the chicken into a slow cooker.  Cover with water.  Allow to cook on low for 8 hours.  Once cooked, debone the chicken (leaving the broth in the crockpot) and add back into the slow cooker. Cook the egg noodles according to package instructions.  Drain and serve the noodles topped with chicken and broth.    

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Spaghetti and Meat Sauce

Ingredients

1 box spaghetti

1 lb. ground beef

1 jar spaghetti sauce

Parmesan cheese

Directions

Cook spaghetti according to package directions.  Meanwhile, brown ground beef.  Drain and add spaghetti sauce; heat through.  Serve meat sauce over cook spaghetti.  Top with desired amount of parmesan cheese.

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Orange Chicken

Ingredients

8 pieces of chicken

1 cup flour

1 can frozen orange juice, thawed

1 bunch green onions, chopped

Directions

Dredge chicken pieces in flour.  Heat oil in skillet and brown chicken.  Place in casserole dish.  cover with green onions and drizzle with juice.  Cover and bake for 1 hour at 350 degrees.  Uncover and continue to bake for 15 minutes.  Serve with rice.

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Chicken Dijon

Ingredients

3 pounds chicken pieces

1/2 cup Miracle Whip

1/4 cup Dijon mustard

1-1/4 cups dry bread crumbs

Directions

Combine salad dressing and mustard.  Coat chicken with mixture and crumbs.  Bake at 350 degrees for 1 hour.  

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Fiesta Dinner

Ingredients

1 pound ground beef

1 packet taco seasoning

1 can diced tomatoes, drained

8 ounces shredded cheddar cheese

6 flour tortillas

Prepare taco meat according to packet directions, adding the necessary amount of water.  Add tomatoes to taco meat.  Simmer for 15 minutes.  Layer one flour tortillas in round casserole.  Place taco meat on tortilla and spread to cover.  Sprinkle with cheese.  Repeat layers starting with tortilla and ending with cheese.  Bake at 350 degrees for 30 minutes.

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Swiss Chicken Casserole

Ingredients

6 chicken breasts

6 slices Swiss Cheese

1 can cream of chicken soup

1/4 cup milk

Directions

Place chicken in greased casserole.  Top with cheese.  mix soup and milk; stir well.  Spoon over chicken and cover.  Bake for 1 hour at 350 degrees.  

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Bean Boats

Ingredients

1 pound ground beef

1 packet chili mix

1 can diced tomatoes

1 can chili beans

4 French rolls

1/4 cup margarine, melted

1/2 cup shredded cheddar 

Directions

Brown ground beef.  Drain and add chili mix, diced tomatoes and chili beans.  Simmer.  Meanwhile, cut tops off each French roll.  Hollow out each roll reserving bread pieces.  Brush inside and outside of rolls with margarine.  Mix 1 cup of bread pieces with chili and fill loaves.  Replace tops of rolls and wrap in foil.  Bake on cookie sheet at 375 degrees for 25 minutes.  Remove tops and sprinkle with cheese.  Replace tops and serve hot.

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Sweet and Sour Pork Chops

Ingredients

6-8 thick pork chops

1/4 cup soy sauce

1/4 cup chili sauce

1/4 cup honey

Directions

Mix honey, soy, and chili sauce.  Place pork chops in greased 3-quart casserole.  Pour mixture over chops.  Bake for 1 hour at 350 degrees.  

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Chicken Dressing

Ingredients

1 whole chicken

1 package corn bread stuffing mix

2 cans cream of chicken mushroom soup

1/2 cup margarine, melted

Directions

Place chicken in crockpot, cover with water and cook on low for 8 hours.  (You can also boil chicken until meat separates from the bone, which usually takes about an hour or so depending on the size of the chicken.)  Cool and debone.  Retain 2 cups of broth.  Mix melted margarine with stuffing mix.  Dilute soup with 1 cup broth.  Layer in large baking dish - beginning with dressing, then chicken, then soup.  Repeat ending with dressing.  Pour remaining 1 cup of broth over mixture.  Bake uncovered for 45 minutes at 350 degrees.  

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Ranch Cheese Puffs

Ingredients

2 cups shredded sharp cheddar cheese

3/4 cup mayonnaise

1 tablespoon dry Ranch dressing mix

10 slices French Bread

Directions

Mix cheese, mayo and dressing mix.  Spread of bread slices.  Broil until golden brown, about 3 minutes.

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Mini Quiche

Ingredients
1 can refrigerated buttermilk biscuits
1 cup shredded Swiss cheese
2 eggs
2 green onions with tops, finely chopped


Directions
Separate biscuits and divide each roll into sections. Press dough section in lightly greased muffin cups stretching slightly to form shell. Mix cheese, eggs, and onions and spoon mixture into shells. Bake for 15 minutes or until firm at 375 degrees.

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Ham Crescents

Ingredients

1 can refrigerator crescent rolls

1 package thin-sliced ham

4 tsp. mustard

1 cup shredded swiss cheese

Directions

Unroll dough into 4 long rectangles. Press perforations to seal. Place ham slices on rectangles. Spread ham with mustard and sprinkle with cheese. Starting at longest side, roll up in jelly roll fashion. Cut into 1/2-inch slices. Place cut side down on ungreased cookie sheet. Bake for 15-20 minutes or until lightly browned at 375 degrees.

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Beef Stroganoff

Ingredients

1 pound ground beef

2 tablespoons dry onion soup mix

1 can sliced mushrooms

1 cup sour cream

Egg Noodles

Directions

Brown ground beef in skillet and drain.  Add soup mix and can of mushrooms with liquid.  Heat until bubbly.  Slowly add sour cream and cook until thoroughly heated.  

Meanwhile, cook egg noodles according to package directions.  Serve beef mixture over noodles.  

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Sherry Chicken

Ingredients

6 medium chicken breasts

1 can cream of mushroom soup

1-1/3 cups sour cream

1/2 cup cooking sherry

Directions

Place chicken in greased baking dish.  Combine remaining ingredients and pour over chicken.  Bake at 350 degrees for 1 hour.

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Real Good Dip

Ingredients

1 pound ground beef

1 pound pork sausage

1 pound Velveeta

1 can golden mushroom soup

1 can Rotel

Tortilla Chips

Directions

Brown hamburger and sausage.  Drain.  Add Velveeta cheese, soup, and Rotel, and heat over low temperature until cheese is melted and thoroughly blended.  Serve with tortilla chips.

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Soy Sauce Chicken

INGREDIENTS

4 chicken breasts, boneless

1 cup sour cream

1/4 cup soy sauce

1/4 tsp. pepper

DIRECTIONS

Place chicken in greased casserole dish.  Mix sour cream, soy sauce, and black pepper together.  Spread over chicken.  Bake covered.  

This is one of my favorite recipes and it is so incredibly easy.  Serve it with some egg noodles or rice.  

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Philly Cheesesteak Sloppy Joes

INGREDIENTS
1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

DIRECTIONS
Preheat broiler.

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don't burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

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Grilled Chicken Rollers

INGREDIENTS
4 small boneless skinless chicken breast halves
4 slices of cheese (we like swiss or provolone for this one)
4 slices OSCAR MAYER Center Cut Bacon
4 Tbsp. KRAFT Balsamic Vinaigrette Dressing

DIRECTIONS
HEAT grill to medium heat.
POUND chicken to 1/4-inch thickness.
TOP with Singles; roll up tightly. Wrap bacon around long sides of roll covering exposed Singles, stretching bacon as necessary to fit; secure with toothpicks.
GRILL 15 to 20 min. or until chicken is done (165ºF), turning frequently and brushing with dressing the last 5 min. Discard toothpicks before serving.

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Sweet and Sour Meatballs

INGREDIENTS
32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup Barbecue Sauce

DIRECTIONS
HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.

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Pork Chop Stuffing Bake

INGREDIENTS
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
6 boneless pork chops (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp. dried thyme leaves
1/2 cup KRAFT Shredded Cheddar Cheese

DIRECTIONS
HEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside.
MEANWHILE, heat large ovenproof nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese.
BAKE 20 to 30 min. or until chops are cooked through (160°F).

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Chocolate Candy Peanut Butter Cookies

INGREDIENTS

1 can (14 ounces) sweetened condensed milk

3/4 cup peanut butter

2 cups Original Bisquick mix

1 teaspoon vanilla

Sugar

36 Hershey's Kisses

DIRECTIONS

Heat oven to 375 degrees.  Mix milk and peanut butter in a large bowl until smooth.  Stir in Bisquick and vanilla.  Shape dough into 1-1/4 inch balls.  Roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake 8-10 minutes or until bottoms of cookies just begin to brown.  Immediately press 1 milk chocolate candy into top of each cookie.  

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Smoky Tomato Soup with Grilled Cheese and Bacon Sandwiches

This is even better the next day...if there's any left, that is.  

Ingredients:

1 tablespoon extra virgin olive oil

4 slices bacon, chopped

3 garlic cloves, chopped

1 onion, chopped

3 celery stalks, chopped

2 carrots, chopped

Salt and Pepper

4 cups chicken stock

1/2 tsp. dried oregano

1 (28-0z) can crushed tomatoes

1 tsp. sugar

2 tsp. paprika

1/4 cup heavy cream

Butter, for the skillet

16 slices of whole wheat bread

8 squares of sliced extra-sharp cheddar cheese

3 tbsp. chopped fresh chives

Directions:

Heat the olive oil in a medium soup pot over medium-high heat.  Add the copped bacon and cook until crisp, 2 to 3 minutes.  Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the grilled cheese and bacon sandwiches.

To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper.  Cook for 5-6 minutes, until the vegetables are tender.  Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth.  

Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make the sandwiches. 

Heat the butter in a large skillet over medium heat.  While the butter is melting, lay 8 of the bread slices on a cutting board.  Top each one with a slice of cheese, a sprinkle of the bacon, some chives, and another slice of bread.  Transfer 4 of the sandwiches to the hot skillet and cook until the sandwich is toasted on both side and the cheese is melted.  Repeat with the remaining 4 sandwiches.

Serve the smoky tomato soup with the grilled cheese and bacon sandwiches alongside.

**Rachael Ray's Big Orange Book recipe

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Cabbage Rolls

Ingredients:

• 12 cabbage leaves
• 1 pound ground beef
• 1/2 pound Italian Sausage, casings removed
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 1 egg
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cans (8 ounces ) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup water

Preparation:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, Italian Sausage, rice, onion, egg, garlic, salt, and pepper. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. 

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Quick Vegetable Chowder

Oh, this was soooooo unbelievably good! Goes perfect with some homemade biscuits! I included that recipe as well, straight from my favorite cookbook from my Grandma Norma, The Best of Okmulgee County Home and Community Education cookbook. You wish you could find this one on Amazon.

INGREDIENTS
1/4 cup butter
1 white onion , chopped
1 russet potato , thinly sliced
2 carrots , thinly sliced
1/2 bunch broccoli, stemmed and chopped
1 stalk celery, chopped
8 ounces sliced button mushrooms
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper, more to taste
2 cups milk
1/2 cup heavy cream
1 cup frozen corn
1/2 cup Parmesan cheese, grated

DIRECTIONS
Melt the butter in a large skillet over medium heat. Saute onion, potato, carrots, broccoli, celery and mushrooms until tender, about 10 minutes.
Transfer vegetables to a soup pot, add tarragon, basil, thyme and pepper. Let heat for 2-3 minutes, then add milk and cream. Heat another 5 minutes. Add corn and heat through. Serve with garnished with Parmesan cheese.


Best Biscuits
2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir just until dough sticks together. Knead gently on a lightly floured surface for 10-12 strokes. Pat out to 1/2-inch thickness. Cut by pressing straight down with 2-1/2 inch biscuit cutter or similar sized glass dipped into flour each cut. Place on ungreased baking sheet. Bake 10-12 minutes or until lightly browned. Serve immediately.

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Tomato-Bacon Quiche

INGREDIENTS

1 9-inch frozen deep dish pie crust

6 bacon slices

4 green onions, chopped

3 plum tomatoes, seeded and chopped

coarse salt and freshly ground pepper, to taste

1 cup half-and-half

2 tbsp. flour

2 large eggs

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees.  Place a cookie sheet on the oven rack.  Remove the crust from the freeze and let stand for a few minutes.  Prick the curst with a fork and back on a cookie sheet for 10-11 minutes or until light golden brown.  Meanwhile, cook the bacon in a medium skillet over medium heat.  Remove to a paper-towel lined plate and crumble when cool.  Sprinkle bacon, green onions, tomatoes, salt, and pepper in the crust.  In a medium bowl, stir together the half and half, flour, and eggs.  Stir in the cheeses and pour over the tomato mixture.  Bake on a cookie sheet for 25-30 minutes or until knife inserted in the center comes out clean.

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Spaghetti Sauce with Spicy Sausage

INGREDIENTS

1 pound spicy Italian sausage

1 tbsp. olive oil

1 white onion, diced

2 cups sliced button mushrooms

1 tsp. garlic, minced

1 green bell pepper, cored and chopped

2 6-ounce cans tomato paste

1/2 tsp. coarse salt

1 bay leaf

1 28 ounce can stewed tomatoes

1 tsp. Worcestershire sauce

2 tsp. dried oregano

1 tsp. Italian seasoning

1 tbsp. sugar

1/2 cup red wine

1/2 tsp. celery salt

pinch cayenne pepper

DIRECTIONS

Cook the sausage in a large skillet over medium heat with cooked through.  Remove from the skillet to a cutting board and cut into bite-sized pieces.  Add olive oil to the skillet.  Saute the onion, mushrooms, garlic and pepper for 4-5 minutes.  Place in a large saucepan and add the sausage pieces.  Add the tomato paste, salt, bay leaf, stewed tomatoes, Worcestershire sauce, oregano, Italian seasoning, sugar, red wine, celery salt, and cayenne pepper.  Heat over medium-heat for 10 minutes, reduce to low and simmer for 10 minutes more.  Serve over your favorite pasta and sprinkle with parmesan.

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