For where your treasure is, there will your heart also be.
Luke 12:34
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Dinner Recipes
Salmon Patties
1 cup soft bread crumbs (about 2 slices bread)
1/2 cup Original Bisquick® mix
1 tablespoon Dijon mustard
1/4 teaspoon pepper
8 medium green onions, finely chopped (1/2 cup)
2 eggs, slightly beaten
1 can (14 3/4 oz) red salmon, skin and bone removed, drained and flaked
2 tablespoons margarine or butter
4 whole wheat burger buns, split
Lettuce leaves
4 tablespoons dill dip or Ranch dip
In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty.
In 10-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through.
Serve with buns, lettuce, salmon patties and dill dip.
Tortellini and Smoked Sausage
1 pound frozen cheese tortellini
1 cup frozen green peas
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add peas to water and boil for another 2 minutes. Drain well.
Toss everything together with the Italian dressing and heat through one final time.
Cheesy Chicken Taco Casserole
3 cups chopped, cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar, divided (or combination of cheddar and monterrey jack)
2 cups mild salsa
2 cups corn kernels
15 corn tortillas -- 6" size
Combine chicken and taco seasoning; toss to coat.
Mix chicken, salsa, corn and 2 cups of cheese together until well blended.
Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13 baking dish, making 5 tortillas total per layer. Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.
Layer with remaining chicken mixture and corn tortillas on the very top. Sprinkle with the last half cup of cheese and cover tightly with foil.
Bake in a 350 degree oven for 30 minutes.
Let stand for 10 minutes before cutting. Black beans can also be used in place of the chicken for a vegetarian version.
Baked Chicken Nuggets
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees.
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Easy Calzone Rolls
2 loaves frozen bread dough, thawed
1/2 pound sliced ham
1/2 pound sliced hard salami
2 cups shredded mozzarella cheese
1 cup jarred marinara sauce
Roll each loaf of dough into a rectangle about 8 inches by 12 inches.
Layer ham and salami down the center of each rolled loaf lengthwise.
Top meats with 1 cup shredded mozzarella for each roll.
Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.
Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.
Cut each roll into 8 slices and serve with marinara for dipping.
Reuben Calzones
2 loaves frozen bread dough, thawed or canned pizza dough
1 pound sliced pastrami or corned beef
15 oz can of saurkraut, well drained
2 cups shredded swiss cheese
Thousand Island Dressing
Roll each loaf of dough into a rectangle about 8 inches by 12 inches. Spread thin layer of dressing down the middle lengthwise.
Layer ham and saurkraut down the center of each rolled loaf lengthwise.
Top with 1 cup shredded swiss for each roll.
Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.
Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.
Cut each roll into 8 slices.
Easy Sausage Gravy and Biscuits
Drop Biscuits:
2 cups biscuit mix
2/3 cup milk
Sausage Gravy:
1 pound bulk pork sausage
1/4 cup butter
1/4 cup all-purpose flour
1 (12-ounce) can evaporated milk diluted with 12 ounces of water*
Salt and freshly ground pepper to taste
For Drop Biscuits: Preheat oven to 425°F (220°C).
In medium bowl, stir ingredients together with a fork until just mixed. Drop 12 large spoonfuls or 18 smaller spoonfuls of biscuit dough about 1-inch apart onto a greased baking sheet, smoothing biscuits into a more rounded form with the back of the spoon, if desired.
Bake for about 12 to 15 minutes or until golden brown. Serve warm.
For Sausage Gravy: In 10-inch skillet cook sausage until well done. Drain off excess fat.
Add butter and melt over medium-high heat; add flour and cook for 1 minute, stirring constantly.
Slowly pour in canned milk diluted with 12 ounces (1 can) water, stirring constantly. Bring to a boil, reduce heat and cook until thickened, stirring occasionally. Season to taste with salt and pepper, as desired.
Serve sausage gravy ladled over warm, split biscuits.
Makes 6 servings gravy and 12 large or 18 small biscuits.
* Substitute 3 cups milk for the canned evaporated milk and 12 ounces of water.
Grilled Chicken Breast with Zesty Peanut Sauce
8 large boneless, skinless chicken breast halves
MARINADE
1 tablespoon brown sugar
2 tablespoons Jif® Extra Crunchy Peanut Butter
1/4 cup Crisco® Pure Canola Oil
1/2 ounce soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
PEANUT SAUCE
1 cup Jif® Extra Crunchy Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons finely minced fresh gingeroot
2 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish
WASH, trim and pound chicken to flatten to a consistent thickness.
MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
SPOON peanut sauce over hot chicken and sprinkle with cilantro.
Baked Chicken with Artichokes and Mushrooms
4 chicken breast halves
Salt and pepper to taste
1 (6-ounce) jar marinated artichoke hearts
8 ounces mushrooms, sliced
4 green onions, chopped
1 cup dry white wine
Preheat oven to 350°F (175°C).
Season chicken breast halves with salt and pepper. Place skin side up in 9 x 13 x 2-inch baking dish.
Drain artichokes, reserving marinade; cut artichokes in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over.
Bake, uncovered, until chicken is cooked through, about 35 to 45 minutes.
Harvest Time Soup
1 1/2 cups water
1 cup cubed potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
3/4 lb. process cheese spread, cubed
1 cup ham, cubed
Bring water, potatoes, carrots and celery to a boil. Reduce
heat and simmer till vegetables are tender.
Add cheese and ham; cook, stirring till cheese is melted.
This makes about 4 servings, but it could easily be cut in
half or doubled.
Simply Easy Orange Chicken
1 to 1 1/2 pounds boneless, skinless chicken breasts
12 oz. can orange soda--or orange juice frozen
concentrate not diluted
1/2 cup soy sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground ginger
Place chicken in crock pot. Cut into
bit-sized pieces if preferred
Combine orange
soda, soy sauce and spices in medium bowl. Pour over
chicken. Cover; cook on
low 5 to 6 hours. Serve over rice or chow mein noodles.
California Melt
4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese
1. Preheat the oven broiler.
2. Lay the toasted bread out on a baking sheet. Top each
slice of bread with 1/4 of the avocado, mushrooms, almonds,
and tomato slices. Top each with a slice of Swiss cheese.
3. Broil the open-face sandwiches until the cheese melts
and begins to bubble, about 2 minutes. Serve the sandwiches
warm.
Crunchy Chicken Casserole
1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup,
undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING:
1 tablespoon butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional
In a skillet, saute celery in butter until tender.
Remove from the heat; add the next eight ingredients. Spoon
into an ungreased 2-1/2-qt. baking dish.
Combine melted butter and cornflakes: sprinkle on top of
casserole. Sprinkle with almonds if desired. Bake, uncovered,
at 350° for 30 minutes. Yield: 6-8 servings.
Slow-Cooker Chicken & Dumplings
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 can (10 3/4 ounces each) Condensed Cream of Chicken Soup
1 cup water
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours Or on HIGH for 4 to 5 hours until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
Quick and Easy Turkey Stir-Fry
1 tbsp canola oil
1 bag (16-oz) Asian-style frozen vegetable combination, thawed
1 can ( 10 3/4-oz) condensed gold mushroom soup
3 tbsp soy sauce
1 tsp garlic powder
2 cups cubed cooked turkey (or chicken)
4 cups hot cooked rice
In a medium skillet, over medium heat, heat the canola oil. Add the thawed
vegetables; stir-fry until crisp tender. Add the soup, soy sauce, and
garlic powder. Heat to boiling; add the turkey (or chicken) and heat
through. Serve over the hot cooked rice.
Beef and Potato Nacho Casserole
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (11 ounces) nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Paprika
In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans and potatoes. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting into squares. Yield: 8 servings.
Penne Chicken
1 cup water
1/4 cup white wine or reduced-sodium chicken broth
1 teaspoon reduced-sodium chicken bouillon granules
2 boneless skinless chicken breast halves (6 ounces each)
2 cups uncooked penne pasta
1 cup sliced baby portobello mushrooms
1 cup sun-dried tomatoes (not packed in oil), cut in half
3 tablespoons chopped shallots
1 tablespoon cornstarch
1/2 cup fat-free milk
1/4 cup tomato paste
1/2 teaspoon salt
1 cup (4 ounces) shredded Parmesan cheese
1 cup frozen peas, thawed
2 tablespoons minced fresh basil or 2 teaspoons dried basil
In a large nonstick skillet, bring the water, wine and bouillon to a
boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or
until a meat thermometer reads 170°. Meanwhile, in a large saucepan, cook
pasta according to package directions.
Remove chicken from the pan, reserving the cooking liquid; set
chicken aside to cool slightly. Add the mushrooms, tomatoes and shallots
to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered,
for 5 minutes or until tender.
Combine the cornstarch, milk, tomato paste and salt until smooth;
stir into the pan until blended. Bring to a boil. Cook and stir for 2
minutes or until thickened.
Shred chicken with two forks; add to the sauce. Drain pasta; add to
sauce. Add the cheese, peas and basil; cook and stir until heated through.
Yield: 6 servings.
Fettuccine Alfredo
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cooked and drained
1/2 cup frozen peas
1 cup cubed, cooked chicken or turkey
In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring constantly until smooth. Toss pasta lightly with sauce, coating
well. Add chicken and peas and continue cooking on low until they are warmed through.
Chicken Adobo
1/4 cup apple cider vinegar
1/2 cup water
1/4 cup low-sodium soy sauce
4 cloves garlic, crushed
1 tablespoon honey
1 teaspoon ground cumin
6 to 8 boneless chicken thighs, skin removed
2 cups brown rice, quinoa or other whole grain, cooked
Stir together vinegar, water, soy sauce, garlic, honey and cumin in a
bowl, then pour into a sealable plastic bag. Add chicken and seal bag.
Turn bag to coat thoroughly. Marinate chicken in refrigerator, turning
occasionally, for at least an hour and as long as overnight.
Preheat oven to 400 degrees. Arrange chicken in a 13-by-9-inch baking
pan and pour marinade over it. Bake until cooked through, 25 to 30
minutes.
Transfer chicken to a broiler pan. Pour marinade into a small saucepan
and skim off fat. Preheat broiler.
Broil chicken about 4 inches from heat until golden and crisp, 2 to 3
minutes. Meanwhile, bring marinade to a boil and reduce by half. Serve
chicken with sauce over brown rice, quinoa or another whole grain. Serves 4.
Family-Pleasing Sloppy Joes
1 pound lean ground turkey
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1 cup ketchup
1 tablespoon prepared mustard
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
6 sandwich buns, split
In a large nonstick skillet, cook the turkey and onion over medium
heat until turkey is no longer pink; drain if necessary. Add garlic; cook
for 1-2 minutes or until tender.
Stir in the sugar, flour and pepper. Add the ketchup, mustard,
barbecue sauce and Worcestershire sauce. Bring to a boil. Reduce heat;
cover and simmer for 5-10 minutes or until heated through. Serve on buns.
Yield: 6 servings.
Layered Mexi-Bake
In a casserole dish, pour 1-2 Tablespoons canola oil. Place a layer of
corn tortillas in the bottom of the dish. (You don’t even have to cut them
up.) Now pour green salsa over the tortillas, about 1/8 inch thick.
Add a few thin scoops of refried beans, some cooked chicken breast and some shredded cheddar cheese.
Repeat the whole process again: tortillas, salsa, beans, chicken, cheese.
Cover and bake at 350 degrees for about 30 minutes.
Easy Day Lasagna
1 tbsp. soybean oil
1 cup fat-free shredded Mozzerella cheese
1 cup fresh, sliced mushrooms
one 48 oz. jar spaghetti sauce
half of a 10.5 oz. package firm lite silken tofu
1 box frozen spinach, thawed and liquid squeezed out
1 egg
one 8 oz. package lasagna noodles
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. salt
Preheat oven to 350° F.
Spray 9x13-inch baking pan with non-stick vegetable oil.
Sauté mushrooms in the soybean oil.
Add spaghetti sauce and set aside.
Combine tofu, spinach, egg and seasonings, and mix well.
In baking dish, begin with bottom layer of spaghetti sauce mixture,
followed by uncooked noodles, tofu mixture, noodles, and top with
remaining sauce.
Cover pan of lasagna with aluminum foil and bake for 45 minutes
Remove foil and top with cheese.
Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes
before serving.
Spaghetti Rice Pie
1 lb. ground beef
1 jar(14oz)spaghetti sauce
3-4 cups uncooked white minute rice
1 cup frozen peas
1 6.5 oz can mushroom pieces, drained
Grated Mozzarella cheese to cover top.
Brown & drain ground beef. Combine meat & 1/2 cup spaghetti sauce. Spread
evenly into bottom of 13x9 dish.(will be spread thin) Mix remaining sauce
with rice. You can add 1/4 cup water to sauce jar & shake. Use up the last
of the sauce in rice. Add peas and mushrooms, mix well. Spread evenly over meat. Sprinkle with
cheese. Cover with foil. Bake 25 min @ 350. Remove foil. Bake uncovered 15
min. Let stand 10 min before serving. Serve with garlic bread or bread &
butter.
Hamburger Noodle Casserole
1 Lb Ground meat
1 Onion, chopped
1 Can Corn- drained
8 oz Cream cheese
1 Can cream of mushroom soup or homemade equivalent
10 oz Egg Noodles
Brown meat with onion. While meat is browning, get water boiling for
noodles. Drain grease from meat. Boil noodles for recommended time. Drain.
Combine meat, corn, cream cheese and soup in the skillet. Heat over medium
heat. Once the mixture is warm, combine with the noodles and heat through.
Cabbage and Cheddar Casserole
4 1/2 cups shredded cabbage
2 cups shredded cheddar cheese
1 can condensed cream of celery soup
2 1/2 cups roughly crushed cornflakes
1/2 cup melted butter or margarine
1 cup chopped,cooked ham
1/3 cup chopped onion
1 cup milk
1/2 cup mayonnaise
1/4 teaspoon pepper
1/4 teaspoon salt
Combine the cornflakes and butter, then sprinkle half of
the mixture into a greased 9 x 13 inch casserole dish. Top
with cabbage, onion, ham, pepper, and salt. In a large bowl, mix
together the soup, mayonnaise, and milk. Mix well, then
spread over the top of the cabbage and onions. Sprinkle
with cheese and the rest of the corn flakes. Bake for 50
minutes at 350 degrees F.
Asian Peanut Beef & Noodles
1/4 lb (4 oz) spaghetti, broken in half, uncooked
1 1/2 cups sugar snap peas
1/2 cup red pepper strips
1/4 cup Catalina Dressing
1/2 lb (8 oz) well-trimmed boneless beef sirloin steak, cut into thin strips
1 Tbsp. peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup dry roasted peanuts
Cook spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 minutes of the spaghetti cooking time. Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min or until meat is barely pink in center. Add peanut butter and soy sauce; sitr-fry 1 min or until sauce thickens. Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts. Makes 2 servings.
Turkey (or Ham) Cheese Pockets
2 oz cream cheese, softened
1 Tbsp. Miracle Whip dressing
1 tsp. Dijon Mustard
4 slices deli smoked turkey breast or ham, finely chopped
1/4 cup shredded Mozzarella cheese (or Cheddar cheese for ham)
1 can (7.5 oz) refrigerated biscuits (10 biscuits)
Preheat oven to 400F. Mix cream cheese, dressing and mustard in small bowl until well blended. Add turkey and cheese; mix well. Set aside. Press or roll out each biscuit to 3 1/2 inch circle. Place 1 heaping tsp. cream cheese mixture onto each biscuit circle. Fold dough over filling to make small turnover shapes. Firmly press edges of dough together to seal. Place on ungreased baking sheet. Bake 10 to 12 min or until lightly browned. Serve hot.
Pineapple Chicken Stir Fry
1/4 cup soy sauce
2 Tbsp sugar
1 Tbsp vinegar
1 Tbsp ketchup
1/2 tsp ginger
1 cloves garlic, minced
1 lb boneless chicken breast or thighs, cut into strips
2 Tbsp oil
1 pkg stir fry vegetables
8 oz can pineapple chunks, drained
1 can sliced water chestnuts, drained
Combine 1st 6 ingredients, set aside. Stir fry chicken in oil until no longer pink. Add vegetables, cook until crisp-tender. Stir in pineapple and sauce mixture. Heat through. Serve over fluffy white rice.
Plantation Supper
1 1/2 lb hamburger
1 can corn, drained
1 can cream of mushroom soup
1 8 oz pkg cream cheese
1 cup milk
1 tsp beef bouillon granules
1/4 tsp pepper
4 1/2 cups cooked egg noodles
Brown meat until cooked through, drain. Add remaining ingredients except noodles. Cook and stir until the cheese is melted. Mix in noodles. Makes 8 servings.
Pork Bisquick Casserole
Chop up your leftover pork, any pork will do (any meat really). Get out your casserole dish.
Pour in two cans of diced tomatoes (don't drain), two cans of fancy cut green beans (drain about half the juice), two cans of corn (drain about half the juice). Sprinkle cut pork over the top of vegetables, sprinkle some grated cheese over the top.
Make a mix of bisquick and water, approximately 2 cups of bisquick and then add water until it is runny and pourable.
Pour bisquick over the top of the casserole. bake at 350 degrees F for about 30-40 minutes, until the bisquick is cooked and the top is turning light brown.
Golden Rice and Pork
2 Tbsp oil
1 cup uncooked rice
1 cup onion, sliced
1/2 tsp. salt
2 chicken boullion cubes( chicken soup base)
2 1/2 cup boiling water
2 tsp. soy sauce
2 stalks celery, sliced
1 shredded green pepper
1 1/2 cups lean cooked pork, cut in strips or cubed
Heat oil in large fry pan. Add rice, onions and salt. Cook over med. heat until golden, stirring constantly. Remove from heat for 5 min. Dissolve cubes in boiling water. Pour over rice mixture. Cover and cook on low about 30 min. until rice is tender. Stir in celery, gr. pepper and pork. Cover and cook another 5 min. Stir in soy sauce and serve.
Beefy Biscuit Cups
1 lb hamburger
14 oz jar of spaghetti sauce
2 tubes of refrigerator biscuits
1 cup shredded cheddar cheese
Brown hamburger, drain. Stir in spaghetti sauce, heat through. Press biscuits into the bottom and up the sides of muffin cups, sprayed with nostick spray. Spoon 2 Tbsp of meat mixture in center. Bake 375 15-17 min. Sprinkle with cheese, bake 3 min more.
Sesame Chicken Strips
3 Tbsp melted butter
1 tsp soy sauce
1 cup crushed sesame snack crackers
1 tsp ground ginger
1/4 tsp salt
1 lb boneless, skinless chicken breasts, cut into 1" strips
Combine butter and soy sauce. In another bowl, combine crackers, ginger and salt. Dip chicken in butter, then crackers. Place on greased baking sheet. Bake 450 10-15 minutes til no longer pink and outside is crispy.
Linguini with Garlic Sauce & Ham
12 oz uncooked linguini noodles
1/2 lb sliced bacon, diced
1/2 lb fresh mushrooms, sliced
5 cups fresh baby spinach
1/2 tsp. minced garlic
1 cup cubed ham
1 1/4 cups milk
1 8 oz pkg cream cheese, cubed
2 Tbsp butter
1/2 tsp salt
1/4 tsp each of pepper and nutmeg
1/2 cup pinenuts, toasted
Cook linguini according to package directions. In skillet, cook bacon until crisp. Drain on paper towels, reserve 1 Tbsp of the gease. Saute mushrooms, spinach, garlic and ham until tender in the bacon grease and the butter. Add milk, cream cheese, salt, pepper, nutmeg; stir until smooth. Stir in nuts and bacon. Toss with pasta.
Apple Kielbasa Coins
1 1/2 lb Kielbasa or polish sausage, cut into 1/4" slices
1/4 cup apple juice
1/4 cup apple jelly
2 Tbsp maple syrup
Boil juice and sausage, cover and cook 5 min. Uncover, cook 5 min more, drain. Add jelly and syrup, cook and stir until jelly melts and sausage is coated. Makes 4 servings.
Sunny Side Up Pizza
1 large prebaked thin Italian pizza crust
6 eggs
1 1/2 cups shredded mozzarella cheese
8 bacon strips, cooked, crumbled
1 large tomato, sliced if desired.
Place the pizza crust on a greased pizza pan. Cut 6 2 1/2" diameter circles out of the crust. Put an egg into each circle, sprinkle with cheese and bacon. Bake 450 for 8-10 min until eggs are set. Place sliced tomatoes on top, bake an additional 5 minutes. Makes 6 servings.
Pork Tenderloin With Orange-Rosemary Glaze
1/2 cup light corn syrup
1/3 cup frozen orange juice concentrate, thawed
1 scant teaspoon dried rosemary, crumbled
1 tablespoon balsamic vinegar
Salt and pepper, to taste
2 pork tenderloins, about 1 pound each
Salt and pepper
Combine corn syrup, orange juice concentrate, rosemary, and vinegar. Heat over medium-low heat until it comes to a simmer. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add salt and pepper, to taste.
Heat oven to 450°. Line a 9x13x2-inch baking pan with foil; brush with olive oil.
Trim excess fat from pork tenderloins. Place the pork in the prepared baking dish. Place in the preheated oven and roast the pork for 15 minutes. Reduce the oven temperature to 350°. Put about 1/3 cup of the glaze in a dish to use for basting pork. Brush the pork all over and continue roasting for about 30 to 40 minutes longer, or until pork is cooked through. Brush with glaze every 10 minutes or so. A meat thermometer should register about 160° when inserted in the thickest part of one of the pork tenderloins.
Slice tenderloins and serve drizzled with remaining glaze.
Serves 6.
Colorful Chicken Casserole
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 2-qt. baking dishes coated with cooking spray. Top with mushrooms and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Mushroom Turkey Tetrazzini
12 ounces uncooked spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup sherry or chicken broth
3/4 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup evaporated milk
2/3 cup grated Parmesan cheese, divided
4 cups cubed cooked turkey breast
1/4 teaspoon paprika
Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry or broth and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.
Home Fries Casserole
1 bag frozen home fries
15 oz jar mayonnaise
1 jar cheez wiz
1 can cream mushroom or cream of chicken soup
1 1/2 c shredded chicken
salt/ pepper/ onion powder/ garlic powder
Do not thaw potatoes. Mix all ingredients together, spread into a 9x13 pan sprayed with cooking spray. Bake at 350 for 1 hour.
Tater Tot Casserole
1 1/2 lb. ground beef
Salt and pepper to taste
Onion flakes to taste
1 can peas or any vegetable, drained
1 box frozen tater tots
1 can cream of chicken soup
Brown the ground beef and pour off grease. Add salt, pepper,
and onion flakes. Put on bottom of an ungreased casserole
dish. Put soup over hamburger. Add vegetables. Add tater tots
over the whole mixture. Don't stir any of it. Bake at 350 for
1 hour.
Applesauce Kielbasa
2 pounds fully cooked kielbasa sausage
3/4 cup brown sugar
1 cup chunky applesauce
3 Tbsp. Dijon mustard
2 cloves garlic, minced
Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, mustard, and garlic in large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low and simmer, stirring frequently, until sausage is hot and glazed. This should take about 10-14 minutes. Serve with fluffy hot rice.
Cheesy Pasta Primavera with Crab
1/2 cup butter
1 clove garlice, minced
1/2 lb sliced mushrooms
6 oz small cauliflower florets
6 oz small broccoli florets
1 lg carrot, thinly sliced
2 cups half & half
1 1/2 cup chicken stock
2 Tbsp chopped basil
salt and pepper
1 cup grated Romano or Parmesan cheese
1 lb cooked egg noodles, drained
1 lb initation crab meat, shredded
Heat deep skillet or wok over medium heat. Add butter and garlic, saute 2 min. Add vegetables, stir fry 2-3 minutes. Increase heat to high, add half & half, chicken stock and basil. Boil 3 minutes until liquid is reduced. Season to taste with salt and pepper, add the crab meat, cook 1-2 min more until it is warmed through. Add the pasta and cheese and toss to mix it all together.
Ground Beef Stroganoff
1 pound ground beef
1/2 cup chopped onion
1 (4.5 ounce) can mushrooms, drained
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup beef broth
1 (8 ounce) package wide egg noodles
Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.
Cornbread Beef Casserole
1 lb ground beef
1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix
Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.
In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat mixture into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix according to the package directions and pour the batter over the beans. Bake at 400 degrees approximately 25 minutes or until the cornbread is browned.
Alfredo Chicken 'n' Biscuits
2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 Tbsp olive Oil
2 cups cubed cooked chicken
1 jar Alfredo sauce
1 cup biscuit/baking mix
1/3 cup milk
1/4 teaspoon dill weed
In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish.
In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. 4 servings.
Tuna Noodle Egg Cups
8 oz med egg noodles
1 10 oz pkg frozen peas & carrots, thawed
1 can tuna, drained
2 cups (8 oz) shredded cheddar
3 eggs
1 can evaporated milk
1/2 cup water
Cook noodles, drain, place in large bowl. Add peas & carrots, tuna and cheese. In small bowl, combine the eggs, milk and water. Stir into noodle mixture. Spoon into greased muffin cups. Bake 350 for 30-35 minutes until knife inserted into center comes out clean.
Tamale Pie
2 1/2 cups water
2 Tbsp butter or margarine
1 1/2 tsp salt
3/4 cup yellow cornmeal
1 lb. ground beef
1 large onion, chopped
1 large green pepper, chopped
1 Tbs chili powder
1 clove garlic, minced
1 8oz can tomato sauce
1 16 oz can whole corn, drained
1/2 cu sliced black olives
Dash pepper
In 2 Qt. saucepan over high heat, heat water, butter and 1 tsp of salt to boiling. Slowly add cornmeal, stirring constantly. Reduce heat to low, simmer uncovered 10 min, stirring often. Meanwhile, in 10" skillet over medium heat, cook the meat, onion, pepper and garlic until onion is tender. Pour off fat. Stir in tomato sauce, corn, olives and pepper and the rest of the salt. Heat to boiling. Reduce heat to low. Simmer uncovered 5 min. Turn mixture into 2 Qt casserole. Spoon cornmeal mixture over meat mixture. Bake 375 30-35 min until topping is set. 6 servings.
Ham & Corn Scrambled Eggs
6 eggs, lightly beaten
2 pkg 10 oz ea frozen corn in butter sauce, thawed
1 tsp sugar
1/2 tsp salt
1/4 txt pepper
1 1/2 cup cubed fully cooked ham
2 Tbsp butter or margarine
1 cup (4 oz) shredded cheddar
In Bowl, combine 1st 5 ingredients, set aside. In large skillet cook ham in butter until heated through. Add egg mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese. Cover and remove from heat. Let stand 3-5 min until the cheese is melted. 3-4 servings
Apple Chicken & Rice
1 lb boneless, skinless chicken breasts, cut into 1" cubes
2 Tbsp butter or stick margarine, divided
1 pkg 6 oz chicken flavored rice mix
1 1/4 cup water
1/2 cup chicken broth
1/2 cup apple juice
1 medium apple, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup raisins
In large skillet, brown chicken in 1T of butter until juice runs clear. Remove and keep warm. Set seasoning packet from the rice aside. In same skillet, saute rice mixture in remaining butter, 5 min until golden. Add remaining ingredients and the seasoning packet. Bring to boil. Reduce heat, cover and simmer 15-20 min until rice is tender, stirring occasionally. Return chicken to the pan, heat through. 4 servings.
Reuben Casserole
1 can (14 oz) saurkraut, rinsed, drained
1 tsp carraway seeds
2 cup shredded monterey jack or swiss cheese, divided
1/2 cup thousand island salad dressing
1 1/4 cup cubed turkey pastrami
5 slices rye bread, cubed
1/3 cup butter/margarine melted
Place saurkraut in greased 2 qt microwave-safe dish. Sprinkle with carraway seeds and 1/2 the cheese. Top with salad dressing, pastrami and remining cheese. Toss bread cubes with butter, sprinkle over top. Cover, microwave at 60% power 8-10 min until heated through. 4-6 servings.
Ranch Skillet Stew
1 lb ground pork
5 Tbsp sour cream
1 cup milk
1 oz pkg ranch dressing mix
4 carrots, sliced
3 large potatoes, cubed
Cook potatoes and carrots in microwave-safe bowl until tender-(add a little water to the bowl and cover with plastic wrap to steam). In skillet, brown meat, drain off grease. Add sour cream, dressing mix and milk. Simmer 1 min. Add vegetables and simmer to desired consistency. 3-4 servings.
Hamburger Cheese Bake
1 lb hamburger
15 oz can tomato sauce
1 tsp sugar
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
4 cup cooked egg noodles
1 cup cottage cheese
1/4 cup sour cream
8 oz pkg cream cheese, softened
1/2 cup parmesan
Cook meat, drain. Stir in tomato sauce, suger, salt, garlic powder and pepper. Remove from heat. Stir together cottage cheese, sour cream, cream cheese. Spread 1/2 the noodles in a 2 qt rectangle baking dish. Top with 1/2 the meat mixture, then 1/2 the cheese mixture. Do another layer. Sprinkle with parmesan. Bake 350 for 30 min. You can refrigerate for 2 hours before baking if desired.
Bourbon Glazed Ham
1 (10-pound) smoked fully cooked ham
2 cups dark brown sugar
¾ cup whole cloves
¾ cup bourbon or apple juice, divided
1 tablespoon dry mustard
2 navel oranges, sliced
Wrap ham in aluminum foil, and place in a lightly greased 13- x 9-inch pan; bake at 325° for 2 hours.
Remove ham from oven, and increase heat to 450°. Unwrap; discard foil. Remove skin and excess fat from ham. Score fat on ham in a diamond pattern and insert cloves at 1-inch intervals.
Stir together ¼ cup bourbon, sugar, and mustard in a small bowl; set aside. Brush ham with remaining ½ cup bourbon. Pat sugar mixture evenly over ham; arrange orange slices over sugar and secure with wooden picks. Lightly baste with drippings; bake for 15 to 20 minutes or until sugar has melted and formed a glaze.
Apricot Chicken
4 boneless, skinless chicken breasts-flatten between plastic wrap with rolling pin or mallet
1/4 tsp salt
16 oz can apricot halves
1/2 cup orange juice
2 Tbsp soy sauce
1 tsp dark sesame oil
flour, pepper, oil
Dip chicken in flour/pepper mixture, fry in oil 3 min on each side. Reduce heat, add chopped apricots, orange juice, sesame oil soy sauce and the juice from the apricots. Cook 3-6 min. Serve with hot rice. Makes 4 servings.
Pork Tenderloin with Apricot Sauce
4 lb pork tenderloin
1 jar 12 oz apricot preserves
1/3 cup lemon juice
1/3 cup ketchup
1/4 cup sherry or chicken broth
3 Tbsp honey
1Tbsp soy sauce
1/8 to 1/4 tsp ground ginger
Place tenderloins on a rack in shallow roasting pan. Bake, uncovered, at 450 for 30-35 min or until a meat thermometer reads 160. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through. Slice the pork, serve 1 1/2 lb with the apricot sauce. Refrigerate remaining pork for another use.
Creamy Baked Chicken
1 3 lb chicken, cut-up
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup water
salt and pepper to taste
Place chicken in greased 13x9x2 baking dish. In bowl, combine remaining ingredients. Pour over chicken. Sprinkle with paprika. Bake, uncovered at 350 for 1 hour, until juices run clear. Serve with hot noodles.
Salsbury Steak
2 eggs
2 slices bread, torn into small pieces
2 Tbsp finely chopped onion
1 lb ground beef
2 Tbsp oil
1 can condensed golden mushroom or cream of mushroom soup, undiluted
1/2 cup water
3/4 cup fresh mushrooms, sliced
dash pepper
In bowl, combine egg, bread and onion. Crumble the beef over this and mix well. Shape into 4 patties. Brown patties on both sides in oil over medium heat. Combine the soup, water and pepper. Pour over the patties. Bring to boil. Reduce heat, cover and simmer til meat is no long pink. Serve over buttered rice. 4 servings.
Moo Shu Pork
1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
5 boneless pork loin chops (4 ounces each), cut into thin strips
1 teaspoon minced garlic
2 teaspoons sesame oil
1/4 cup hoisin sauce
3 cups coleslaw mix with carrots
8 flour tortillas (8 inches), warmed
In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly. You can also use leftover pork that is already cooked. Just skip the step where you saute the pork. Yield: 4 servings.
Bean 'N' Beef Crescent Pie
1-1/4 pounds ground beef
1 envelope taco seasoning
1/3 cup salsa
1 tube (8 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup (4 ounces) shredded Mexican cheese blend or
cheddar cheese
In a large skillet, cook the beef over medium heat until
no longer pink; drain. Add taco seasoning and salsa; simmer,
uncovered, until thickened. Meanwhile, unroll crescent roll
dough. Press onto the bottom and up the sides of an ungreased
13-in. x 9-in. baking dish; seal perforations. Spread cream
cheese over the dough.
Stir the refried beans into beef mixture. Spoon over
cream cheese layer. Bake, uncovered, at 375° for 20-25 minutes
or until crust is golden brown. Sprinkle with cheese; bake 5
minutes longer or until the cheese is melted. Yield: 6-8
servings.
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