For where your treasure is, there will your heart also be.
Luke 12:34
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Dinner Recipes
Cranberry Glazed Ham
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup maple syrup
1/4 cup cider vinegar
1 to 1-1/2 teaspoons ground mustard
1 boneless fully cooked ham (5 pounds)
In a small bowl, combine the cranberry
sauce, syrup, vinegar and mustard. Set aside 1
cup mixture for sauce.
Line a shallow roasting pan with foil.
Place ham on a rack in prepared pan. Cover and
bake at 325° for 1 hour. Baste with some of the
remaining cranberry mixture; bake 35-45 minutes
longer or until a thermometer reads 140°,
basting with additional mixture every 10
minutes. Heat reserved sauce; serve with ham.
Apple Pork Chops
6 boneless pork chops
salt and pepper to taste
3 large apples - peeled, cored and sliced
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1 cup apple juice
2 Tbsp soy sauce
Salt and pepper the chops to taste and brown in a large skillet about 2
minutes each side; reserve. Preheat oven to 350 degrees. Arrange apple slices in the bottom of a
9x13 inch baking dish. Mix together the brown sugar, cinnamon, apple juice and soy sauce. Pour over the pork chops and apples. Bake for 1 hour or until tender and
internal temperature of pork has reached 160 degrees
Salmon Burgers with Lime Mayonnaise
1 pound fresh salmon fillet, skinned and cut into 1-inch chunks
3/4 cup panko (Japanese-style bread crumbs)
2 green onions, thinly sliced
2 tablespoons snipped fresh cilantro
2 teaspoons grated fresh ginger
1 clove garlic, minced
2 eggs, lightly beaten
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
2 tablespoons vegetable oil
Sandwich buns and leaf lettuce (optional)
Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover.
Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine
panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in
salmon.
Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on
the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least
30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes
per side or until cooked through (160 degrees F). Serve with Lime Mayonnaise on buns with
lettuce.
Lime Mayonnaise:
1/4 cup mayonnaise
2 tablespoons red onion, minced
2 teaspoons lime juice
In a bowl stir together mayonnaise, red onion, and lime juice. Refrigerate until ready to
serve.
One Pot Dinner
1/2 lb ground beef
1 medium onion, chopped
1 cup chopped celery
3/4 cup chopped green pepper
2 tsp worcestershire
1 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
2 cups uncooked medium egg noodles
16 oz can kidney beans, drained and rinsed
14 1/2 oz can stewed tomatoes
3/4 cup water
1 beef bouillon cube
In lager sauce pan or skillet, cook meat until no longer pink. Add onion, celery and green pepper, cook 5 min until vegetables are crisp-tender. Add worcestershire, salt, pepper and basil. Stir in noodles, beans, tomatoes, water and bouillon cube. Bring to a boil. Reduce heat, cover and simmer 20 min or until noodles are tender, stirring occassionally. 5 servings.
Potato Chip Crusted Fish
2 pounds fish fillets
1/2 cup Italian salad dressing
1 cup crushed potato chips
Dip fish in the salad dressing. Place in a greased baking dish in a single layer, skin
side down.
Preheat oven to 425. Sprinkle chips over fish. Bake for 10 to 15 minutes, or until fish
flakes easily when tested with a fork. Serves 6.
Pineapple Ham Bake
2 cans 8 oz ea, crushed pineapple, undrained
2/3 cup packed brown sugar
1 tbsp vinegar
2 tsp ground mustard
1 lb fully cooked ham, cubed
Combine 1st 4 ingredients in ungreased 2 quart baking dish, mix well. Stir in the ham. Bake, uncovered at 350 for 30-40 min until heated through. Serve over cooked rice.
Asparagus Tomato Quiche
1 Baked Piecrust (9-inch)
1 cup asparagus pieces (1-inch)
3/4 cup shredded Italian cheese blend (3 oz.)
1 cup cherry tomato slices
6 eggs
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper
Heat oven to 375°F. Blanch asparagus in
boiling water for 1 minute. Drain well.
Sprinkle cheese evenly in bottom of pie shell. Salt the asparagus and tomatoes.
Place the asparagus and tomatoes in an even
layer on top of the cheese. Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in pie shell. Bake in center of 375°F oven until
center is almost set but jiggles slightly when dish is gently shaken and knife inserted near
center comes out clean, about 40 minutes. Let stand 5 minutes. Cut into wedges.
Dijon Crumb Cicken
2 eggs
1Tbsp dijon mustard
1 cup seasoned bread crumbs
1/2 cup parmesan
1 1/2 tsp ea onion powder and garlic powder
4 boneless chicken breasts
3 tbsp oil
Beat eggs and dijon. In a separate bowl, mix the bread crumbs, parmesan, onion and garlic powder. Pound the chicken flat, dip in egg, then bread crumb mixture. Fry in oil until golden.
Fish Tacos
for beer batter:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
for sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1/2 teaspoon cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3
ounce portions
1 (12 ounce) package corn tortillas
1 pkg cabbage slaw
To make beer batter: In a large bowl,
combine flour, cornstarch, baking powder, and
salt. Blend egg and beer, then quickly stir
into the flour mixture-ok if mixture is
lumpy.
To make white sauce: In a medium bowl,
mix together yogurt and mayonnaise. Gradually
stir in fresh lime juice until consistency is
slightly runny. Season with jalapeno,
oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F
Dust fish pieces lightly with flour. Dip
into beer batter, and fry until crisp and
golden brown. Drain on paper towels. Lightly
fry tortillas; not too crisp. To serve, place
fried fish in a tortilla, and top with
shredded cabbage, and white sauce.
Hobo Beans
1/2 lb. hamburger
1/2 lb. bacon
1 med. onion
1 c ketchup
1/2 c brown sugar
1/2 c granulated sugar
1 tsp. vinegar
1 (16 oz.) pork and beans
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can butter beans
1 (16 oz.) can white beans, drained
Brown together hamburger, bacon, and onion. Drain excess grease. Mix with the above mixture of ketchup, brown sugar, white sugar, and vinegar. Add the 4 cans of beans and mix well. Place in 3-quart baking dish. Bake 45 minutes at 350 degrees.
Mediterranean Chicken and Pasta
1 6-ounce jar marinated artichoke hearts
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
3 cloves garlic, thinly sliced
1/4 cup chicken broth
1/4 cup dry white wine
1 tablespoon small fresh oregano leaves or 1 teaspoon dried oregano, crushed
1 7-ounce jar roasted red sweet peppers, drained and cut into strips
1/4 cup pitted kalamata olives
3 cups hot cooked whole wheat penne or rotini pasta
1/4 cup crumbled feta cheese (optional)
Drain artichokes, reserving marinade. Set aside. In a large skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir until chicken is light brown. Add the reserved artichoke marinade, broth, wine, and, if using, dried oregano.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives, and, if using, fresh oregano. Heat through.
To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese. Makes 4 servings.
Fish Fillets Italiano
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup dry white wine
1 pound cod fillets
In a large frying pan, heat oil over
medium heat. Saute onions and garlic in olive
oil until softened.
Stir in tomatoes, olives, parsley, and
wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about
5 more minutes, or until fish turns white.
Pork Noodle Skillet
1/2 pound sliced fresh mushrooms
1 cup shredded carrots
3 tablespoons butter
1 lb leftover pork roast, cubed
1 jar brown gravy
2 cups cooked egg noodles
1/4 teaspoon pepper
In a large skillet, saute mushrooms and
carrots in butter for 5 minutes or until
mushrooms are tender. Add pork and gravy to the
skillet. Stir in the noodles and
pepper. Cook for 5 minutes or until heated
through. 4 servings.
Italian Roast Pork & Vegetables
1 Tbsp fennel seeds
1 Tbsp chopped garlic
11/2 tsp salt
1 tsp dried rosemary
1 tsp black pepper
2 1/2-lb boneless pork loin roast
3 red, yellow or green peppers, quartered
1 1/2 lb small red potatoes, halved
1 medium red onion, cut in 1-in. wedges
11/2 Tbsp olive oil
1 tsp salt
1 tsp dried rosemary
Heat oven to 350°F. Lightly coat a 15 1/2 x 10 1/2-in. rimmed baking sheet with cooking spray.
Put fennel seeds, garlic, salt, rosemary and pepper on a cutting board. Chop with a sharp knife until mixture forms a paste. Rub all over pork. Place in center of baking sheet.
Toss remaining ingredients in a large bowl to mix. Scatter around meat.
Roast 50 minutes, or until an instant-read thermometer inserted in the center of the meat registers 155°F to 160°F and the vegetables are nearly tender.
Remove pork to a cutting board and cover loosely with foil (the internal temperature will continue to rise).
Return vegetables to oven. Increase heat to 450°F and roast 15 minutes more, or until tender. Cut roast in 1/2-in.-thick slices. Serve with vegetables and pan juices.
Salsa Chicken
4 skinless, boneless chicken breast halves
1 pkg taco seasoning mix
2/3 cup water
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream
Preheat oven to 375 degrees F
Marinate chicken for 1 hour in taco seasoning mixed with the water.
Place chicken breasts in a lightly greased 9x13 inch baking dish. and pour
salsa over all.
Bake for 25 to 35 minutes, or until chicken is tender and juicy and
its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an
additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with
sour cream if desired, and serve.
Parmesan Sage Pork Chops
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup soft bread crumbs
3/4 cup grated Parmesan cheese
2 teaspoons rubbed sage
1 teaspoon lemon pepper
2 eggs, lightly beaten
4 boneless pork loin chops
2 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon
pepper. Place eggs in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased roasting pan. Bake,
uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.
Apricot Lemon Sole
FISH FILLETS
1 large egg
1 tablespoon water
1/2 cup corn flake crumbs
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
4 (4 to 6 oz.) fillets of sole or flounder
APRICOT LEMON SAUCE
2/3 cup Smucker's Apricot Low Sugar Preserves
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
HEAT oven to 425°F. Coat baking sheet with no-stick cooking spray.
Combine egg and water in pie plate. Combine crumbs, salt, paprika and
pepper in plastic bag. Dip each fish fillet into egg mixture; place in bag and shake to
coat with crumbs. Arrange fish in a single layer on baking sheet.
Bake 10 minutes or until fish flakes easily with a fork (do not
turn fish). Combine sauce ingredients in small saucepan; heat until bubbly.
Serve sauce with fish.
Lemon-Herb Roasted Chicken With Red Potatoes
1 (4 to 5 pound) chicken
salt and black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
1 1/2 pounds red new potatoes
Preheat the oven to 400 degrees F.
Rinse the chicken inside and out, then pat dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Baste the chicken with the drippings and rotate the pan every 20 minutes or so. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
Pork Sausage Skillet
1 1/2 pounds uncooked penne
1 pound ground pork sausage
1/2 cup chopped onion
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon Italian seasoning
1 medium zucchini, cut into 1/4-inch slices
1/2 cup shredded carrots
Cook pasta according to package directions. Meanwhile, in a large
skillet, cook pork sausage and onion over medium heat until meat is no longer pink;
drain. Add the tomatoes, tomato sauce, Italian seasoning and carrots. Bring to a
boil. Reduce heat; cover and cook for 5 minutes.
Drain pasta and add to the skillet. Stir in zucchini. Cover and cook
for 3-5 minutes or until zucchini is crisp-tender.
Barbecued Pork Tenderloin
3 tablespoons ketchup
2 tablespoons cider vinegar
2 tablespoon maple syrup
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2 pork tenderloins (3/4 pound each)
In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork.
Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining sauce. Let stand for 5 minutes before slicing. 6 servings.
Asian Tuna Wraps
2 cans (5 oz each) drained
16 (8 1/2") round rice paper wrappers
8 leaves green leaf lettuce, halved
1/3 cup hoisin sauce
2 cups grated carrots
1 1/2 cups bean sprouts
1/2 cup fresh chopped cilantro
1/2 cup chopped green onion
Peanut Dipping Sauce:
3 tablespoons peanut butter
1 teaspoon sesame oil
1/2 teaspoon chili paste
1/3 cup soy sauce
2 tablespoons lime juice
1/4 cup unsweetened orange juice
Peanut Dipping Sauce:
Combine peanut butter, sesame oil and chili paste well until blended. Add soy sauce, lime juice and orange juice and blend well. Set aside.
Tuna Rolls:
Dip rice paper wrappers one at a time into water to soften. Place in a single layer on damp tea towel. Place lettuce leaf halves on wrapper. Spread one teaspoon hoisin sauce over lettuce. Divide remaining ingredients among wrappers. Drizzle one teaspoon of peanut dipping sauce over top of each. Fold burrito style, close at both ends. Serve with peanut dipping sauce. Makes 16 wraps. Serves 8.
Recipe courtesy of Bumble Bee.
Balsamic Tuna and Vegetables
2 cans of tuna (5 oz each) drained
1/2 pound fresh asparagus, ends trimmed and cut into 2" pieces
2 teaspoons olive oil
1/2 cup sliced yellow onion
1 teaspoon minced garlic
1 cup sliced mushrooms
10 cherry tomatoes, halved
2 teaspoons balsamic vinegar
1 teaspoon dry oregano
Cook asparagus in boiling water for 3-5 minutes, until tender but still crisp. Heat olive oil in a medium frying pan over medium heat. Add onion and garlic and cook for 5 minutes. Add mushrooms and continue cooking until soft. Add tomatoes, asparagus and vinegar and cook for 2-3 minutes. Add tuna and oregano and stir until just heated. Serve over hot rice. 4 servings.
Recipe courtesy of StarKist.
Baked Chicken and Mushroom Burritos
2 cups leftover shredded chicken
1 tablespoon olive oil
1/4 cup (1/2 stick) butter or margarine
1 onion, finely chopped
1/2 lb fresh mushrooms, sliced
1/2 cup all-purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups chicken broth
4 chicken bouillon cubes
1/2 teaspoon pepper
1 container (8 ounces) sour cream
2 cups shredded Cheddar cheese, divided
1/2 cup finely chopped parsley
8 10-inch flour tortillas
Preheat oven to 350°F. Lightly coat a 13x9-inch baking pan with cooking spray.
Heat oil in a large skillet over medium-high heat.
Melt butter in the same skillet over medium heat. Add onion and mushrooms; cook, stirring occasionally, for 3 to 4 minutes or until onions are translucent.
Stir in flour and cumin until well blended. Stir in chicken broth, bouillon cubes, and pepper. Bring to a boil, stirring constantly, until mixture begins to thicken. Reduce heat to low and simmer for 2 minutes or until mixture is thick.
Remove skillet from heat. Add sour cream, 1 cup of the cheese and parsley; stir until cheese is melted. Reserve 2 cups sauce. Stir chicken into remaining sauce.
Stack tortillas and place them between 2 damp heavy-weight paper towels. Microwave on high for about 30 seconds or until tortillas are warm and pliable. (To heat tortillas in oven, wrap them in aluminum foil and heat in oven for about 10 minutes.)
Spoon about 1/2 cup of chicken mixture into center of each tortilla. Fold in sides so that they meet in the middle, then roll up from the bottom, making a 5” burrito. Place burritos in the prepared pan. Spoon reserved sauce mixture over burritos.
Cover pan with foil and bake 25 to 30 minutes or until burritos are heated through. Remove foil; sprinkle burritos with remaining 1 cup cheese and bake for 10 more minutes or until cheese is melted.
Chicken Stuffing Bake with Cinnamon Apples
2 cups chopped Rotisserie Chicken -- Lemon Pepper seasoned (about 1/2 chicken)
1 package (6 ounces) stuffing mix
1 can (21 ounces) apple pie filling
1/4 cup dried cranberries
1/4 teaspoon cinnamon
Preheat oven to 375°F. Lightly coat an 8x8x2-inch baking pan with cooking spray.
Prepare stuffing mix according to package directions; set aside.
Spoon pie filling into the prepared pan. Add cranberries and cinnamon; stir lightly just to combine. Spread the mixture evenly in the pan. Top with chicken and then prepared stuffing.
4. Bake, uncovered, for 25 to 35 minutes or until hot and bubbly and stuffing is lightly browned.
Spiced Beef Tenderloin Roast
1 beef tenderloin roast, about 3 to 4 pounds, trimmed
1 teaspoon dried rosemary
2 teaspoons dried thyme
2 cloves garlic, finely minced
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 teaspoon salt
1 teaspoon dried leaf tarragon
1 teaspoon ground black pepper
1 tablespoon Dijon mustard
2 lbs cubed red potatoes
olive oil
1 tsp dried rosemary
Heat oven to 400°. Place the roast on a rack in a roasting pan.
Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub the mixture all over the roast. Place potatoes around the roast in bottom of pan, drizzle with some olive oil and sprinkle with rosemary.
Roast for 45 to 55 minutes, or until an instant read thermometer registers about 145° when inserted into the thickest part of the roast.
Remove from the oven, tent loosely with foil, and let the roast rest for 10 minutes before slicing.
Pecan Crusted Pork Chops
3/4 cup finely chopped pecans
1/4 cup Sunflower seeds, roasted & salted
2 tablespoons Dijon Mustard
4 thin cut boneless pork chops (4 chops = 1 lb)
2 tbsp Canola Oil
Stir together pecans and sunflower kernels in shallow bowl. Spread mustard on both sides of pork chops; place in nut mixture and press in nuts.
Heat oil in 12-inch skillet over medium-high heat. Add pork chops and cook 3 to 4 minutes or until nuts are lightly browned. Carefully turn pork chops over (some nuts may fall off). Cook 2 to 3 minutes more or until pork is slightly pink in centers (160°F) and second side is lightly browned.
Pineapple Chicken
1 8 oz can crushed pineapple, undrained
2 Tbsp cider vinegar
2 Tbsp soy sauce
1 clove garlic, minced
1/8 tsp pepper
6 chicken breasts
Place 1st 5 ingredients in a large baggie. Add
chicken. Refrigerate 30 min. Place chicken
and marinade in 11x7x2" casserole sprayed with
cooking spray. Bake 350 25 minutes. Serve with
hot cooked noodles
Beef Brisket with Mushrooms and Pearl Onions
4 pounds beef brisket
1 (1 oz.) envelope dry onion soup mix
1 (10.25 oz.) jar Smucker's® Concord
Grape Low Sugar Jelly
1 (12 oz.) jar
Seafood Cocktail Sauce
2 tablespoons butter
1 (6 oz.) package fresh sliced
portobello mushrooms
1 (16 oz.) package frozen white pearl
onions, thawed
2 tablespoons fresh tarragon, chopped
Heat oven to 350°F. Place sheet of
heavy-duty aluminum foil in a shallow roasting
pan with foil extending 6 inches beyond pan on
either side. Spray with no-stick cooking
spray. Place the brisket fat-side down in
middle of foil.
Combine dry onion soup mix with jelly
and cocktail sauce in medium bowl. Pour half
of mixture over the brisket; turn brisket
fat-side up, cover with remaining onion
mixture. Bring both sides of foil to the
middle and fold foil down on itself several
times. Repeat with the two remaining sides.
Bake 3 hours or until fork-tender. Remove from
oven. (Brisket can be cooled and held in the
refrigerator overnight at this stage.)
Melt butter in 10-inch skillet over
medium heat; cook and stir onions and
mushrooms for 5 to 8 minutes or until light
golden brown.
Remove brisket from pan; pour off
juices, skimming the fat off the top. Remove
layer of fat from brisket. Slice meat across
the grain into 1/4 inch thick slices. Return
meat to roaster. Top meat with mushroom
mixture, meat juices, and tarragon. Cover with
foil. Return to oven to heat through before
serving.
Chutney Glazed Chicken with Sweet Potatoes
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 whole chicken, 3-4 lbs
1/2 cup purchased mango chutney
4 sweet potatoes, peeled and cut into 1/2-inch slices
2 yellow onions, peeled and cut into 1/2-inch slices
1 cup canned low-fat, low-sodium chicken broth
Preheat oven to 375°F. Lightly coat large roasting pan (about 16”x 12”x 3”) with cooking spray.
Combine thyme, salt, and pepper in small bowl.
Coat chicken with thyme mixture.
Place chicken, breast-side up, in prepared pan.
Roast for 30 minutes.
Spoon chutney over chicken. Arrange sweet potatoes and onions around chicken. Pour broth over vegetables.
Continue to roast, basting vegetables occasionally with pan juices, for about 45 minutes. The chicken is done when thermometer registers 180°F. The juices should run clear with no hint of pink in meat.
Remove chicken from oven and let stand for about 10 minutes before carving.
Easy Baked Parmesan Chicken
4 boneless skinless chicken breasts
1/2 cup Parmesan cheese, grated
1/2 cup whole wheat bread crumbs
1 egg, beaten with a little water
2 teaspoons dijon mustard
dash of tabasco or hot sauce if desired
salt or garlic salt and pepper to taste
Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray. Combine the Parmesan cheese and whole wheat bread crumbs on a plate. Beat egg and mustard in a bowl with a little bit of water-about a tablespoon.
Season the chicken with the garlic salt and pepper. Dip each chicken breast into the egg mixture, and then coat with the bread crumb mixture.
Place chicken on baking sheet. Bake for 20-25 minutes, until chicken is golden brown and cooked through.
Dijon Chicken and Mushrooms
4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 tablespoon olive, canola or soybean oil
1 cup chicken broth
2 tablespoons Dijon mustard
1 can mushrooms, stems & pieces
Pound the chicken flat between pieces of plastic wrap until about 1/4 inch thick. Mix flour, salt and pepper in shallow dish. Heat oil in large skillet over medium-high heat. Saute the garlic until soft, then coat the chicken in the flour mixture and fry in the same skillet until browned on both sides and no longer pink inside. Remove from pan and keep warm. Add broth to the skillet along with the mustard and mushrooms. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Serve sauce over chicken and hot cooked rice or buttered egg noodles.
Kielbasa Potato Skillet
1 pound red potatoes, cubed
3 Tbsp water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 to 1 cup beef broth
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups finely shredded cabbage (red or green)
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes
or until tender; drain.
In a large skillet, saute kielbasa and potatoes;
saute 3-5 minutes until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, broth, mustard, thyme and pepper; stir into skillet. Bring to a
boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add cabbage; cook and stir until cabbage is wilted. 4 servings.
Ham & Swiss Quiche
1 – 9” prepared pie crust (make your own or buy a frozen one)
1 cup half and half
4 eggs, beaten
1 teaspoon brown mustard
1/8 teaspoon pepper
1 1/2 cups cubed cooked ham
1 1/2 cups shredded Swiss cheese
1 cup mixture of shredded zuccini and carrots
2 tablespoons grated parmesan cheese
Preheat oven to 350 degrees.
In a mixing bowl combine half and half, eggs, mustard, and pepper. Beat until frothy.
In pie crust, layer the ham, Swiss, and vegetable mixture.
Pour egg mixture into pie crust and sprinkle with Parmesan cheese.
Bake for 40 to 50 minutes until crust is brown and filling doesn’t wiggle much in the
middle.
Remove from oven and let sit 10 minutes before cutting and serving.
Soda Pop Chops
1 cup root beer
3/4 cup ketchup
1 teaspoon brown sugar
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 Tablespoon flour
1/2 teaspoon black pepper
1/4 teaspoon salt
4 boneless pork chops
2 Tablespoons olive oil
In a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire
sauce and garlic powder, then set aside. In a large re-sealable plastic bag, combine the
flour, pepper and salt. Add the pork chops to the bag one at a time and shake to coat. In a
large sauce pan, brown the chops in the oil. Then add the root beer mixture and bring to a
boil. Reduce the heat, cover and cook for 10-15 minutes or until the meat is tender and
cooked through, turning once. Remove chops and boil down sauce until liquid is reduced by
half. To serve, drizzle sauce over chops and a side of mashed potatoes or rice. Serves 4.
Caribbean Mini-Burgers with Apricot Pineapple Salsa
BURGER PATTIES
1 1/4 pounds ground beef chuck
2 teaspoons Jamaican jerk spice seasoning
1/2 teaspoon salt
Cayenne pepper, to taste
SALSA
1 (24 oz.) container tropical mixed fruit, drained
1/4 cup Smucker's® Apricot-Pineapple Preserves, or Smucker's Apricot Preserves
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped
No-Stick Cooking Spray
4 slices provolone cheese, halved<
8 mini-sized (4-inch) pita pockets, with top 1/4 of pita cut off.
Crumble ground beef in medium bowl; add seasoning, salt and cayenne. Gently combine ingredients well; shape meat into eight 4-inch patties. Refrigerate.
Cut pineapple from fruit mix in quarters and chop remaining fruit into 3/8-inch pieces; place fruit in small bowl. Add preserves, lime juice and cilantro; stir to combine.
Coat broiler pan with no-stick cooking spray. Grill patties in oven (or you can use an outdoor grill) 3 to 5 minutes per side or until juices run clear. Top each burger with half slice of provolone cheese during the last 2 minutes of grilling. Place a burger in each pita; top with Apricot Pineapple Salsa.
Beef & Cabbage Skillet
1/2 pound of ground beef
1/2 head cabbage, chopped
1 cup grated carrots
2 Tbsp teriyaki sauce
1 teaspoon ground ginger
1/2 teaspoon dried garlic
1/4 teaspoon salt
Crumble and fry ground beef in a skillet. Add cabbage and carrots to the cooked beef.
Pour in the teriyaki and season with ginger and salt. Cook together
until flavors are well-blended, then serve with hot rice.
Mac & Cheese Pie
1 pkg Kraft Deluxe Macaroni & Cheese Dinner
2 cups small broccoli florets (frozen, thawed, or fresh)
4 eggs
1 cup cubed ham
1/2 c shredded cheddar or Monterrey Jack cheese
Preheat oven to 350 degrees F. Cook pasta in boiling water until tender, adding broccoli during last 2 to 3 minutes of cooking time; drain. Meanwhile, beat eggs in a bowl, stir in cheese sauce and ham until well blended. Pour egg mixture over pasta; stir to combine. Spoon into prepared pie plate. Sprinkle with cheese. Bake 30 min until set and golden brown. 6 servings.
Hot Beef Cheddar Subs
4 Sub sandwich buns
1 lb ground beef
1 medium green pepper, diced
1 sm onion, diced
1 can cheddar cheese soup
1 Tbsp worchestershire
4 slices American cheese
Cut the top 1/3 of the buns off, hollow out the bottom part a little and keep 1/2 cup of the hollowed-out bread. Cook the beef, peppers and onion over medium heat until meat is done. Stir in the soup, worchestershire and the reserved bread and mix well. Spoon mixture into the bottom 1/2 of the buns, top with the American cheese slices and the top part of the buns. Bake at 350 degrees F for 5-7 minutes to melt the cheese.
Walnut Ham Linguini
1 16 oz pkg linguini or thin spaghetti
2-4 cloves garlic, minced
1/4 c olive oil
1/2 c coarsely chopped walnuts
1/2 lbfully cooked ham slices, cut into 1/2" strips
1 large zuccini, julienned
1 cup fresh mushrooms, sliced
1/3 cup parmesan cheese
Cook pasta according to package directions. Meanwhile, inlarge skillet, saute garlic 1 minute in oil. Add nuts, saute 2 min. Stir in zuccini and mushrooms, cook until tender. Add ham, cook until heated through. Drain pasta, toss with ham mixture. Srinkle with parmesan cheese. 4-6 servings.
Honey Dijon Pork Chops
1 Tbsp butter
1/2 cup apple juice
1 Tbsp lemon juice
1 clove garlic, minced
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp dried parsley
black pepper to taste
2 pounds boneless pork chops
1/3 cup flour
1/3 cup milk
Melt butter in a large skillet over medium heat. Stir in apple juice and lemon juice. Mix in garlic, mustard, and honey. Add parsley and pepper. Cook and stir until thoroughly blended.
Place pork chops in the skillet, coating them with the apple juice mixture. Cook 20 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Remove chops from heat, and set aside.
In a small bowl, thoroughly mix the milk and flour. Stir into the skillet, blending with the remaining apple juice mixture. Simmer, stirring occasionally, until thickened. Serve over the pork chops and hot buttered noodles.
Tangy Pork Roast
1 boneless pork shoulder roast, about 3 1/2 to 4 pounds
salt and pepper
2 Tbsp vegetable oil
1 medium onion, sliced
2 carrots, cut in large chunks
2/3 cup cider vinegar
2/3 cup apple juice
1/2 cup light brown sugar, packed
1/4 tsp ground allspice
1 Tbsp cornstarch mixed with 2 Tbsp cold water
Preheat oven to 325 degrees F.
Sprinkle roast with salt and pepper.
In a large oven-safe Dutch oven, heat oil over medium-high heat. Brown the roast on all sides, about 10 minutes total. Add onions and carrots and continue cooking, turning the roast, onions and carrots, until onions are lightly browned. Remove from heat. In a small bowl, combine the vinegar, apple juice, brown sugar, and allspice. Pour over the roast, cover the pan, and bake for 3 to 4 hours, or until the roast is very tender, turning the roast occasionally.
Remove the roast and carrots to a platter and keep warm. Combine the cornstarch and water and stir the mixture into the pan drippings. Heat over medium heat until the sauce is thickened. Serve with the sliced roast, along with noodles or potatoes.
Serves 6.
Creamy Chicken & Noodles
8 oz wide egg noodles
3 Tbsp canola oil
1 onion, chopped
1 clove garlic, minced
3 Tbsp flour
1 3/4 cups milk
2 chicken bouillon cubes
1/2 tsp each pepper and dried thyme
3 cups chopped cooked chicken
1 pkg (1 lb) frozen vegetables
Cook noodles and frozen vegetables in boiling water until both are tender; drain. In a large pot, heat oil over medium heat. Add onion, cook, stirring, until softened, 3 minutes. Add garlic, cook until just starting to brown, about 1 min. Add flour, cook, stirring 1 minute. Stir in milk, bouillon cubes, pepper and thyme. Bring to a boil, stirring. Reduce heat to low, simmer, stirring often, until thickened. Add chicken, vegetables and noodles. Cook, stirring occationally, until heated through. 6 servings.
Cinnamon Apple Pork Chops
4 boneless pork loin chops (4 ounces each)
2 tablespoons reduced-fat butter, divided
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecans
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160 degrees F. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.
Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve sauce with the chops and hot cooked noodles. Yield: 4 servings.
Corn Dog Muffins
2 packages (8-1/2 ounces each) corn bread muffin mix
2 tablespoons brown sugar
2 eggs
1 cup milk
1 can (11 ounces) whole kernel corn, drained
1/8 cup chopped jalapenos
5 hot dogs, chopped
In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 14-18 minutes or until golden brown. Serve with a side vegetable or green salad or a fruit salad. Yield: 1-1/2 dozen.
Aloha Chicken
4 boneless chicken breasts
1 Tbsp flour
1 Tbsp oil
2 8 oz cans unsweetened pineapple chunks
1 tsp cornstarch
1 Tbsp honey
1 Tbsp teriyaki
1/8 tsp pepper
Flatten chicken to 1/4" thick. Place flour in a bag, toss chicken to coat. Brown chicken in oil until juice runs clear. Remove from skillet. Drain pineapple, save 1/4 cup of the juice. Combine pineapple juice with cornstarch, stir until smooth. Add to skillet. Stir in honey, teriyaki and pepper. Boil 30 min until thick. Add pineapple and chicken, heat through. Serve over hot rice.
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.
Leftover Roast Beef Pot Pie
1 1/2 onion roughly chopped
2 garlic cloves minced
1 red pepper roughly chopped
2 carrots peeled and chopped
1 stalk celery chopped
4 large white mushrooms, chopped
olive oil
butter
1 cup beef broth
1 1/2 cups left over beef chopped
salt and pepper to taste
1 frozen pie crust
Melt olive oil and butter over medium heat.
Saute vegetables until starting to brown,
add beef broth and reduce until sauce thickens. Add beef, pour into pie plate cover, with pie crust.
Bake at 375 for 45 minutes until brown.
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.
Tuscan Pot Roast
1 package (1 oz) dried porcini mushrooms
1 cup hot water
2 cloves garlic, finely chopped
1 tablespoon grated lemon peel
1 teaspoon dried oregano
1/2 teaspoon salt
1 boneless beef rump roast (2 1/2 lb)
1 can (14.5 oz) diced tomatoes, undrained
6 small red potatoes, quartered
1/2 cup dry red wine or beef broth
In small bowl, place mushrooms and hot water; let stand 10 minutes.
Meanwhile, spray 4- to 5-quart slow cooker with cooking spray. In small
bowl, mix garlic, lemon peel, oregano and salt. Rub mixture over beef;
place in cooker.
Drain mushrooms; coarsely chop. Top beef with mushrooms, tomatoes,
potatoes, and wine.
4. Cover; cook on Low heat setting 8 to 9 hours.
5. Remove beef from cooker; place on cutting board. Cover; let stand 10
minutes. Cut beef into 8 serving pieces; serve with tomato mixture.
Veggie, Ham & Pasta Skillet
1 box rigatoni
1 cup shredded carrots
1 cup diced red peppers
1 cup diced ham
2 tablespoons olive oil
1/2 stick butter
fresh garlic clove, crushed
1 tablespoon lemon juice
1/2 cup grated Parmesan cheese
Boil the pasta until soft, then drain and rinse. In a skillet, toss
vegetables and ham with garlic and olive oil. Saute for several
minutes, then add butter, lemon juice, and cooked pasta.
Stir together until well-coated with the sauce, then sprinkle with
Parmesan cheese and serve
BLT Salad
2 cups cherry tomatoes, halved
1/2 an avocado, cubed
6 bacon strips, cooked and crumbled
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons milk
1/2 teaspoon dill weed
1/3 cup crumbled blue cheese
Dash each salt and pepper
Romaine lettuce, torn
In a small bowl, combine the tomatoes, avocado and bacon and lettuce. In another
small bowl, whisk the sour cream, mayonnaise, milk, dill, blue cheese, salt and
pepper; pour over salad. Gently toss to coat. 4 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.
Crab Rolls
6 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon, zest of
1 dash cayenne pepper
3/4 lb crabmeat (use the real thing or the imitation crabmeat)
3 tablespoons chopped scallions
salt and pepper
2 tablespoons butter
4 hot dog buns, opened
4 lettuce leaves
Mix together mayonnaise, lemon juice, lemon zest, cayenne.
Add crab meat and scallions and mix carefully, trying not to break up large lumps, season to taste with salt& pepper.
Spread butter on insides of hot dog buns, place buttered side down in a warm skillet or griddle, cook for 5 minutes until toasted place a lettuce leaf in each bun, fill with crab mixture, serve.
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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