Cooking for Two: 365 Days of Fast, Easy, and Delicious Recipes for Busy Couples

By

Julianna Sweeney

Copyright © 2015 KMT Publishers, Inc.

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From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

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Table of Contents

Introduction

365 Cooking For 2 Recipes

Cooking For 2 Breakfast Recipes

Cooking For 2 Soup Recipes

Cooking For 2 Meals

Cooking For 2 Casserole Recipes

Cooking For 2 Slow Cooker Recipes

Cooking For 2 Dessert Recipes

Conclusion

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Introduction

Congratulations and Thank You!

I want to start by thanking you for downloading the book, "Cooking for Two: 365 Days of Fast, Easy, Delicious Recipes for Busy Couples" I am honored to be helping you on this journey to create quick & easy Recipes For 2!

One of the most daunting challenges in cooking can be manipulating the serving size that you see on recipes and in cookbooks. The trend seems to be that the serving size states that your meal will feed at least four people, and therefore the amount of ingredients that you are to use has to reflect that. But let’s say you are not expecting at least four people at your table; what if, night after night, you are only cooking for two? It can be a nightmare to have to divide and multiply the numbers to make sure that you are adding the proper amount of each ingredient in all of your dishes. Sometimes, you find you’ve added a little too much, and other times, you find that you are just short of the perfect amount of a particular component.

If the above scenario applies to you, then fortunately there is an answer waiting in the wings! This book, which is designed for a full year of cooking, will guide you through the process of cooking for two. It is stocked with varied, delicious recipes that will keep you coming back time and again. And the best part is there is no multiplying or dividing necessary; you simply have to read the instructions and cook according to the directions that are written in the book, and you will soon be on your way to preparing a lovely meal for you and another person. Work your way through the book and explore some of your classic favorites, or discover new recipes that you will soon incorporate into your monthly meals!

This book contains proven recipes and tips on how you can make quick, easy Recipes for Two. It will provide you with everything you need to know from tools, ingredients, and recipes to storage. It doesn't just offer the standard recipes, it contains 365 recipes help making dinner a piece of cake!

Thanks again for downloading this book, I Hope You Enjoy It

365 Cooking For 2 Recipes

Here you will find fun and easy Cooking For Two Recipes, Have Fun!!

Cooking For 2 Breakfast Recipes

Shakshuka Middle Eastern Breakfast Dish

INGREDIENTS:

2 Teaspoons vegetable Oil

2 Cloves garlic, minced

1 Onion, chopped

1 Zucchini, chopped

1 10 Ounce can crushed tomatoes

4 Dashes of hot pepper sauce

4 Eggs

1 Pinch salt

INSTRUCTIONS:

• Heat vegetable oil in skillet over medium heat.

• Stir in garlic and onion.

• Cook for 5 minutes or until the onion has softened and turned translucent.

• Stir in zucchini; cook for 5 minutes.

• Mix in crushed tomatoes and hot pepper sauce.

• Cover and simmer for 10 minutes.

• Make 4 wells into the tomato mixture.

•Crack 1 egg into each well, do not stir.

•Cover and cook until eggs are at desired consistency.

• Carefully remove eggs from skillet.

• Serve with the tomato sauce.

• Enjoy!

Veggie Omelet

INGREDIENTS:

2 Tablespoons butter

1 Small onion, chopped

1 Green bell pepper, chopped

4 Eggs

2 Tablespoons milk

¾ Teaspoon salt

1/8 Teaspoon freshly ground black Pepper

2 Ounce shredded Swiss cheese

INSTRUCTIONS:

•Melt 1 tablespoon butter in medium skillet at medium heat.

•Place onion and bell pepper into the skillet.

•Cook for 4 to 5 minutes or until vegetables are tender, stir occasionally.

•While vegetables cook, beat eggs with the milk, add ½ pepper and salt.

•Shred cheese into bowl, set aside, keep separated.

•Remove vegetable from heat, transfer into another bowl, add remaining ¼ teaspoon salt.

•Melt 1 tablespoon butter in the same medium skillet previously used.

•Make sure skillet is coated in the butter.

•When butter is bubbling, add egg mixture, cook eggs for 2 minutes

•Gently lift edges of omelet, let uncooked part of egg flow to edges, then cook.

•Cook for 2 to 3 minutes or until middle of omelet looks dry.

•Sprinkle cheese over omelet.

•Spoon vegetable into the center of the omelet.

•Using the spatula gently fold one edge of the omelet over vegetables.

•Cook omelet for another 2 minutes or until cheese is melted.

•Slide omelet onto plate

•Cut omelet in half

•Enjoy!

Greek Scrambled Eggs

INGREDIENTS:

1 Tablespoon butter

3 Eggs

1 Teaspoon water

½ Cup feta cheese, crumbled

Salt and pepper to personal taste

INSTRUCTIONS:

•Heat butter in skillet over medium-heat.

•Beat eggs and water together.

•Pour egg mixture into skillet.

•Add feta cheese.

•Cook until scrambled, stir occasionally.

•Season with salt and pepper

•Serve and enjoy!

Creamy Apple Cinnamon Raisin Oatmeal

INGREDIENTS:

2 Cups water

2 Teaspoon brown sugar

1 Teaspoon ground cinnamon

2 Teaspoon maple syrup

1 Cup rolled out, uncooked

2 Tablespoon Raisin

1 Apple, peeled, cored, and cubed

INSTRUCTIONS:

● Inside medium skillet, combine water, brown sugar, cinnamon, and syrup.

●Heat mixture to a boil.

●Reduce heat, add in oats.

●Cook for 5 minutes or until all water is soaked by the oats.

●Remove from heat, stir in apples and raisins and serve.

●Enjoy!

Quick Eggs Benedict

INGREDIENTS:

1/3 Cup Romano cheese, grated

1/3 Cup mayonnaise

1 Garlic clove, minced

2 English muffins, split and toasted

1 Tablespoon white vinegar

4 Eggs

¼ Cup fresh mushrooms, sliced

1 Shallot, minced

1-1/2 Teaspoon olive oil

½ Whipping cream, heavy

2-1/4 Teaspoons horseradish

1-1/2 Teaspoons Dijon mustard

¼ Teaspoon white pepper

1/8 Teaspoon cayenne pepper

2 Teaspoon chives, minced

INSTRUCTIONS:

•Combine cheese, mayonnaise, and garlic into small bowl.

•Spread over each individual muffin half.

•Place on baking sheet.

•Broil 4 to 6 inches from heat; cook for 2 to 3 minutes or until golden brown, set aside.

•Place 2 to 3 inches of water in a large skillet with high sides.

•Add vinegar, bring to a boil.

•Reduce heat and let simmer gently.

•Break cold eggs into a saucer custard cup or saucer.

•Holding cup close to the surface of water, slip each egg into the water.

•Cook uncovered until whites are completely set or yolk begins to thicken, 4 minutes.

•In large skillet, sauté mushrooms and shallot in oil until tender.

•Stir in the cream, horseradish, mustard, white pepper, and cayenne.

•Bring to boil.

•Reduce heat, simmer, uncovered for 3 to 5 minutes or until thickened, stirring constantly.

•With a slotted spoon, lift each egg out of water, top each muffin half.

•Each half should have an egg and 2 teaspoons of sauce, sprinkle chives on top of muffins.

• Enjoy!

Peanut Butter Chip Pancakes

INGREDIENTS:

1/3 Pancake Mix

1 Tablespoon sugar

1 Egg, lightly beaten

½ Cup milk

1/3 Cup peanut butter chips

¼ Cup pecans, chopped

Pancake syrup

Fresh Strawberries

INSTRUCTIONS:

●Combine pancake mix and sugar in large bowl.

●Combine egg and milk; add to dry ingredients until moistened.

●Stir in chips and nuts.

●Pour batter by ¼ cupfuls onto a greased hot griddle.

●Turn each pancake when bubbles form on top.

●Cook until second side is golden brown

●Serve with syrup and strawberries

●Enjoy!

Coconut Almond Granola

INGREDIENTS:

3 Tablespoons canola oil

3 Tablespoons honey

¼ Teaspoon almond extract

2 Cups quick-cooking oats

3 Tablespoons coconut, flaked

3 Tablespoons nonfat dry milk powder

3 Tablespoons almonds, sliced

INSTRUCTIONS:

●In an ungreased 1-1/2-qt. baking dish, combine the oil, honey and extract.

●Stir in oats, coconut, and milk powder.

●Bake at 350° for 15-20 minutes or until golden brown, Stir occasionally.

●Stir in almonds, cool.

●Store in a covered container

●Enjoy!

Caramel French Toast

INGREDIENTS:

1/2 Cup packed brown sugar

1/4 Cup butter, cubed

1 Tablespoon corn syrup

3 Slices of white bakery bread, 1 inch thick, halved

3 Eggs

3/4 cup half-and-half cream

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

INSTRUCTIONS:

●In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly.

●Remove from the heat.

●Pour into an 8-in. square baking dish coated with cooking spray.

●Arrange bread over caramel.

●In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top.

●Cover and refrigerate overnight.

●Remove from the refrigerator 30 minutes before baking.

●Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean.

●Enjoy!

Breakfast Quesadillas

INGREDIENTS:

3 Eggs

2 Flour tortillas, 16 inches

1/2 Cup shredded fontina cheese

2 Bacon strips, cooked and crumbled

1 Green onion, thinly sliced

Sour cream and salsa, optional

INGREDIENTS:

●In a small bowl, whisk the eggs.

●Coat a large skillet with cooking spray.

●Add eggs; cook and stir over medium heat until completely set.

●Enjoy!

Irish Breakfast

INGREDIENTS:

6 Bacon, thick slices

2 Tablespoons butter or margarine

4 Eggs

2 Small tomatoes, sliced

1- 1/2 cups whole mushrooms

4 Slices prepared soda bread

INSTRUCTIONS:

●Lay the bacon slices in a single layer in a large skillet.

●Fry over medium heat until it begins to get tinged with brown.

●Fry on both sides, remove from pan, save grease.

●Melt butter in skillet. Crack eggs into pan, being careful not to break yolks.

●Place tomato slices, mushrooms, and bread in pan.

●Fry gently, stirring mushrooms and tomatoes occasionally.

●Keep everything separate.

●Turn bread over to brown on both sides.

●When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates.

●Serve immediately, Enjoy!

Breakfast Pita Pockets

INGREDIENTS:

2 slices bacon

2 links pork sausage

2 slices Canadian-style bacon

3 eggs, beaten

1 pita bread, cut in half

INSTRUCTIONS:

●Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat.

●Fry until evenly brown; drain. Crumble bacon, and chop sausage.

●Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.

●Place pita bread in a microwave, and heat on High about 30 seconds, until warm.

●Spoon the egg mixture into the pita bread halves, and serve warm.

● Enjoy!

Multi-Grain Breakfast Medley

INGEDIENTS:

1 bag Minute® Multi-Grain Medley

1 cup vanilla soy or almond milk

1 tablespoon brown sugar

1/2 cup dried fruit, chopped

INSTRUCTIONS:

●In a small sauce pan combine soy milk and Multi-Grain Medley.

●Bring to a boil.

●Reduce heat to low and simmer 10 minutes, or until all liquid is absorbed.

●Stir in brown sugar and fruit.

●Serve warm.

● Enjoy!

Turkish Style Eggs

INGREDIENTS:

3 cloves garlic, peeled and minced

1 1/2 cups plain yogurt

1 pinch salt

1 quart water

1 tablespoon vinegar

1 teaspoon salt

6 eggs

2 tablespoons butter

1 teaspoon paprika

INSTRUCTIONS:

●In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.

●In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat.

●When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart.

●Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.

●Melt butter in a small skillet or saucepan.

●Stir in paprika.

●Pour yogurt sauce over eggs and top with paprika butter.

● Serve and enjoy!

Pineapple Sage-Scented Challah French Toast

INGREDIENTS:

1/2 cup 1% milk, divided

1/4 cup fresh pineapple sage leaves

1 egg, beaten

2 teaspoons brown sugar

1 splash vanilla extract

2 thick slices raisin challah bread

1 tablespoon vegetable oil, or as needed

INSTRUCTIONS:

●Stir 1/4 milk and sage leaves together in a microwave-safe bowl.

●Microwave for 1 minute; cool.

●Strain and discard leaves and reserve 'scented' milk.

●Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl.

●Add sage-scented milk to egg mixture and whisk.

●Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.

●Heat vegetable oil in a large skillet over medium-high heat.

●Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.

●Enjoy!

Rosemary Potatoes with Sausage

INGREDIENTS:

2 Small white potatoes, cut into wedges

2 Small red potatoes, cut into wedges

4 Turkey sausage links, uncooked

1 Tablespoon Olive Oil

1 Fresh rosemary sprig, minced

¼ Tablespoon Salt

1/8 Teaspoon pepper

INSTRUCTIONS:

●Place the potatoes and sausage in an ungreased 11-in. x 7-in. baking dish.

●Drizzle with oil, Sprinkle with rosemary, salt and pepper; toss gently.

●Bake, uncovered, at 425° for 35-40 minutes or until sausage is no longer pink and potatoes are golden brown and tender, stirring every 10 minutes.

●Serve and enjoy!

Fruit-Filled French Toast Wraps

INGREDIENTS:

¼ Cup 2% milk

1 Teaspoon ground cinnamon

½ Teaspoon ground nutmeg

2 Whole wheat tortillas, 8 inches

2 Teaspoon butter

2/3 Cup fresh strawberries, sliced

2/3 Cup fresh blueberries

2/3 Cup ripe banana, sliced

¾ Cup vanilla yogurt, 6 ounces

¼ Cup granola

1 Teaspoon confectioners’ sugar

INSTRUCTIONS:

●In a small bowl, whisk the egg, milk, cinnamon and nutmeg.

●Dip both sides of tortillas in egg mixture.

●In a nonstick skillet, cook tortillas in butter over medium-high heat for 2 minutes on each side or until golden brown.

●In a small bowl, combine the berries, banana, yogurt and granola.

●Spoon down the center of tortillas.

●Roll up; sprinkle with confectioners' sugar. Serve immediately.

●Enjoy!

Breakfast Pizza

INGREDIENTS:

1 Tube refrigerated crescent rolls, 4 ounces

¼ pound Jimmy Dean pork sausage roll, or pork sausage links, sliced

½ Cup frozen shredded hash brown potatoes, thawed

2 Tablespoons sweet red pepper, diced

2 Tablespoons green pepper, diced

½ Cup shredded cheddar cheese

2 Eggs

2 Tablespoons 2% milk

1/8 Teaspoon Pepper

INSTRUCTIONS:

●Separate crescent dough into four triangles; arrange on an ungreased 7-1/2-in. round pizza pan with points toward the center.

●Press onto the bottom of pan, building up edges slightly.

●In a small skillet, cook sausage over medium heat until no longer pink; drain.

●Sprinkle over crust, top with potatoes, peppers and cheddar cheese.

●In a small bowl, whisk the eggs, milk and pepper.

●Pour over pizza; sprinkle with cheese.

●Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown.

●Cut into slices and enjoy!

Southern Breakfast Skillet Recipe

INGREDIENTS:

¼ Pound bacon, sliced, diced

¼ Onion, chopped

1 Can Hominy, drained, 15-1/2 ounces

4 Eggs, beaten

1/8 Teaspoon pepper

INSTRUCTIONS:

●In a skillet, cook bacon until almost crisp; drain.

●Add onion; continue cooking until bacon is crisp and onion is tender.

●Stir in hominy, eggs and pepper.

●Cook and stir until the eggs are completely set.

●Enjoy!

Sausage Gravy with Biscuits

INGREDIENTS:

2 Individually frozen biscuits

¼ Pound Jimmy Dean pork sausage roll

3 Tablespoons all-purpose flour

¼ Teaspoon salt, optional

¼ Teaspoon Italian seasoning

¼ Teaspoon rubbed sage

1/8 Teaspoon garlic powder

1/8 Teaspoon pepper

1-1/2 Cups 2% milk

INSTRUCTIONS:

●Bake biscuits according to package directions.

●Crumble sausage into a small skillet.

●Cook over medium heat until no longer pink; drain.

●Stir in flour and seasonings until blended.

●Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

●Split biscuits in half; serve with sausage gravy.

●Enjoy!

Yogurt Parfait

INGREDIENTS:

2 cups vanilla yogurt

1 cup granola

8 blackberries

INSTRUCTIONS:

●In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries.

●Repeat layers.

●Serve

●Enjoy!

French Egg and Bacon Sandwich

INGREDIENTS:

2 eggs, beaten

4 slices bread

4 slices bacon

2 eggs

1/2 cup maple syrup

INSTRUCTIONS:

●Dip bread slices in beaten eggs.

●Heat a lightly oiled griddle or frying pan over medium high heat.

●Cook until browned on both sides, Set aside, keep warm.

●Place bacon in a large, deep skillet.

●Cook over medium high heat until evenly brown, Drain and set aside.

●Save 1 tablespoon of bacon grease in pan and fry remaining two eggs.

●Place one piece of French toast on each of two plates.

●Place the fried eggs on top of the bread, top the eggs with strips of bacon.

●Cover with the remaining pieces of French toast. Following that by pouring on the syrup.

●Serve and enjoy!

Alaskan Chocolate Scrambled Eggs

INGREDIENTS:

5 eggs, beaten

1 cup milk

3 tablespoons instant white chocolate flavored coffee mix powder

1 tablespoon black pepper

INSTRUCTIONS:

●In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.

●Pour egg mixture into a medium skillet over medium heat.

●Cook, stirring often, 5 to 10 minutes, until eggs are firm.

●Enjoy!

Cranberry Apple Oatmeal

INGREDIENTS:

2 cups water

1 apple, cored and diced

1/2 cup fresh cranberries

1 cup quick-cooking oats

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup chopped walnuts

INSTRUCTIONS:

●Combine water, apple, and cranberries together in a pot; bring to a boil.

●Cook mixture until cranberries burst and apple is tender, about 5 minutes.

●Reduce heat to medium and stir oats, brown sugar, cinnamon, nutmeg, and salt into apple mixture.

●Cook, stirring continuously, until water is absorbed and oatmeal thickens, 2 to 3 minutes.

●Top oatmeal with walnuts.

●Serve and enjoy!

Creamy Cheesy Scrambled Eggs

INGREDIENTS:

4 eggs

3 tablespoons sour cream

1/2 cup shredded mozzarella cheese

salt and pepper to taste

2 teaspoons butter

1 tablespoon minced fresh basil

INSTRUCTIONS:

●Whisk eggs and sour cream in a bowl until creamy and smooth.

●Mix in cheese. Season with salt and pepper.

●Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency.

●Mix in basil during final minutes of cooking.

●Serve and enjoy!

Sweet Herb Scramble

INGREDIENTS:

6 eggs

2 teaspoons water

1 1/2 teaspoons dried tarragon

1 1/2 teaspoons dried marjoram

1 1/2 teaspoons dried parsley

1 teaspoon butter

1/2 cup shredded Cheddar cheese

INSTRUCTIONS:

●In a large bowl, beat together the eggs and water until smooth.

●Stir in tarragon, marjoram and parsley.

● Heat butter in a skillet over medium heat.

●Cook, stirring frequently, until eggs are desired consistency.

●When eggs are nearly cooked, stir in cheese until melted.

●Enjoy!

Sausage, Egg, and Cheese Breakfast Sandwich

INGREDIENTS:

4 oz. pork sausage

2 large eggs

2 slices Cheddar cheese

2 English muffins, halved

2 tablespoons salted butter, softened

1 tablespoon pure maple syrup

INSTRUCTIONS:

●Form sausage into 4 patties.

●Cook in a large, non-stick sprayed skillet over medium-high heat for 3-4 minutes a side, or until golden brown and crisp.

●Place sausage patties on a paper towel-lined plate to drain the grease.

●Drain fat from skillet then return to stove and turn heat down to medium.

●Whisk eggs, salt, and pepper in a bowl then pour into the skillet.

●Cook until top is nearly set but still glossy, and then carefully fold eggs over in half.

●Remove from heat to finish cooking.

●In a small bowl, whisk butter until creamy and smooth. Stir in the maple syrup.

●Toast the English Muffins.

●Spread 1 tablespoon of maple butter on English Muffin, both halves.

●Place 1 egg on the bottom of a English muffin then top with cooked sausage patty and slice of cheese.

●Microwave for 20-30 seconds to melt cheese then cap with English muffin top.

●Serve immediately

●Enjoy!

Biscuit Egg Casserole

INGEDIENTS:

½ Package of Jimmy Dean pre-cooked Sausage Crumbles

1/2 Cup mozzarella cheese, shredded

1/2 Cup cheddar cheese, shredded

4 Eggs, beaten

1 Cup milk

¼ Teaspoon salt

⅛ Teaspoon black pepper

INSTRUCTIONS:

●Preheat oven to 425.

●Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal.

●Sprinkle with sausage and cheese.

●Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

●Bake 25 to 30 minutes or until set, let stand for 5 minutes before cutting into square; serve warm.

●Enjoy!

Smoked Sausage Scramble

INGREDIENTS:

1 Medium potato, cubed

1 Tablespoon onion, chopped

1 Tablespoon canola oil

1 Cup fresh spinach, torn

1 Cup smoked sausage, cubed

4 Eggs

1 Tablespoon water

2 Slices American cheese, diced

INSTRUCTIONS:

●In a large skillet, cook potato and onion in oil until potato is tender; add spinach and sausage.

●In a large bowl, whisk eggs and water.

●Pour over sausage mixture.

●Cook and stir over medium heat, until eggs are completely set.

●Sprinkle with cheese.

●Serve and enjoy!

Jam 'n' Cream French Toast

INGREDIENTS:

4 Tablespoon cream cheese, softened

4 Slices cinnamon-raisin bread, thick

4 Tablespoon strawberry jam, or any you prefer

2 Egg

2 Tablespoon butter

INSTRUCTIONS:

●Spread cream cheese on one slice of bread.

●Spread jam on the other slice; place jam side down over the cream cheese.

●In a shallow bowl, beat egg. Dip both sides of bread into egg.

●In a small skillet, melt butter; toast bread for 3-4 minutes on each side or until golden brown.

●Serve with syrup if desired.

●Enjoy!

Vanilla Berry Parfait

INGREDIENTS:

2 (8 ounce) Containers vanilla yogurt

1 (10 ounce) Package frozen mixed berries

2 Tablespoons crushed graham crackers

1/8 Teaspoon ground nutmeg

INSTRUCTIONS:

●Cover the bottoms of two small glasses with a layer of yogurt.

●Cover layer with berries

●Repeat until both glasses are full, ending with a fruit layer.

●Sprinkle with graham crackers and nutmeg.

●Serve and enjoy!

Potato Cake

INGREDIENTS:

2 Cups mashed potatoes

1 Egg, beaten

1/2 Cup all-purpose flour

1 Pinch garlic salt

1 Tablespoon butter

1 Cup shredded Cheddar cheese

Salt to taste

INSTRUCTIONS:

●In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt.

●Mix well.

●Melt butter in a large frying pan over a low heat.

●Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan.

●Pat to flatten to 1/2 to 1 inch thickness.

●Sprinkle some cheddar cheese onto the mashed potato cake.

●Spoon more potato mixture over the cheese.

●Flip the potato cake over when the bottom is browned (about 10 minutes).

●Brown the other side (about 10 minutes).

●Enjoy!

Pumpkin Oatmeal

INGREDIENTS:

1 Cup quick-cooking rolled oats

3/4 Cup milk, or as needed

1/2 Cup canned pumpkin puree

1/4 Teaspoon pumpkin pie spice

1 Teaspoon cinnamon sugar

INSTRUCTIONS:

●Mix together oats and milk in a microwave-safe bowl.

●Cook on high for 1 to 2 minutes, stirring once.

●Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds.

●Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar.

●Heat through, and serve.

●Enjoy!

Egg Doodle Sandwiches

INGREDIENTS:

2 Tablespoons butter

4 Slices Texas toast thick-sliced bread

4 Eggs

8 Slices American cheese

4 Slices smoked ham

Salt and pepper to taste

INSTRUCTIONS:

●Melt butter in a large skillet over medium heat.

●Cut a hole in the center of each slice of bread with a round cookie cutter or the rim of a glass.

●Place the bread into the hot skillet, crack one egg into the hole of each slice of bread, break the yolk and cook until the white is mostly opaque.

●Flip the slices of bread over.

●Form sandwich halves by topping each piece of bread with 1 slice of cheese, a slice of ham, then another slice of cheese.

●Season with salt and pepper and cook until the eggs are fully set; remove from the skillet.

●Make two sandwiches by putting together the halves.

● Place on a microwave-safe plate and microwave on high until the cheese is fully melted, 30 to 45 seconds.

●Serve and enjoy!

Farmer's Omelet

INGREDIENTS:

1 teaspoon butter

3 Slices bacon, cut into 1/2 inch pieces

2 Potatoes

3 Eggs

Salt and pepper to taste

INSTRUCTIONS:

●Place potatoes in a saucepan covered by lightly salted water.

●Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes.

●Drain and allow to cool, then cut into 1/4-inch slices.

●Melt the butter in a skillet over medium heat.

●Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside.

●Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.

●Beat the eggs with the salt and pepper.

●Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.

●Serve and enjoy!

Supreme Curried Ham and Egg Stacks

INGREDIENTS:

2 Tablespoons olive oil, divided

1 Medium shallot, thinly sliced

2 (1/4 inch thick) Slices of Black Forest Ham

10 Leaves baby spinach, rinsed and dried

2 English muffins, split and toasted

2 Eggs

1/2 Teaspoon curry powder

1/4 Cup pineapple juice

INSTRUCTIONS:

●Heat 1 tablespoon of olive oil in a heavy skillet over medium heat.

●Add shallot, and cook until lightly browned.

●Remove from the pan, and set aside.

●Fry the ham slices in the same skillet just until browned on each side.

●As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little.

●Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.

●Heat the remaining tablespoon of oil in the skillet.

●Crack the eggs in, and fry on each side to your desired degree of doneness.

●Place the eggs on top of the ham stacks.

●Return the shallots to the skillet, and season with curry powder.

●Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits.

●Increase the heat to medium-high, and boil until the sauce has reduced and thickened.

●Season with salt and pepper to taste.

●Spoon sauce over the egg stacks and serve immediately.

●Enjoy!

Onion and Mushroom Scrambled Eggs

INGREDIENTS:

1 1/2 Tablespoons extra-virgin olive oil

1 (8 ounce) Package sliced fresh mushrooms

1 Onion, sliced

1 Clove garlic, minced

1 1/2 Tablespoons Italian seasoning

5 Eggs

2 Tablespoons garlic and herb cheese spread (such as Boursin®)

1/3 Cup shredded mozzarella cheese

Salt and ground black pepper to taste

INSTRUCTIONS:

●Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes.

●Season with Italian seasoning.

●Beat eggs with garlic and herb cheese spread in a bowl.

●Season with salt and black pepper.

●Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute.

●Fold mozzarella cheese into eggs until just melted, about 30 seconds.

● Enjoy!

Cinnamon Toast

INGREDIENTS:

2 Slices white bread

2 Teaspoons butter or margarine

2 Tablespoons white sugar

1 Teaspoon ground cinnamon

INSTRUCTIONS:

●Use a toaster to toast the bread to desired darkness.

●Spread butter or margarine onto one side of each slice.

●In a cup or small bowl, stir together the sugar and cinnamon.

●Sprinkle generously over hot buttered toast.

●Serve and enjoy!

Breakfast Tortilla

INGREDIENTS:

2 Tablespoons refried beans

2 Tablespoons salsa

3 Eggs, beaten

1 Tablespoon mayonnaise

4 (6 inch) Flour tortillas

1 1/2 Cups shredded lettuce

INSTRUCTIONS:

●Stir the beans and salsa together in a small bowl until smooth.

●Heat a nonstick skillet over medium heat.

●Pour beaten eggs into pan and allow bottom to set, approximately 1 minute.

●Spread bean mixture onto one half of eggs and flip other half over to make a half-circle.

●Continue to cook until eggs are set.

●Spread an equal amount of mayonnaise onto each tortilla.

●Cut eggs into 4 equal pieces and place one piece on each tortilla.

●Cover each with shredded lettuce. Roll up tortillas and serve.

●Enjoy!

Egyptian Feta Cheese Omelet Roll

INGREDIENTS:

4 Eggs, beaten

1/2 Teaspoon black pepper

3 Tablespoons crumbled feta cheese

1 Teaspoon milk

1 Tablespoon vegetable oil

INSTRUCTIONS:

●In a small bowl, beat eggs and pepper together.

●In another small bowl, combine crumbled cheese with milk.

●Heat oil in a large non-stick skillet over medium-high heat.

●Pour in eggs, and tilt pan until bottom is evenly covered.

●When edges appear cooked, place feta mixture in a line in the center of eggs.

●Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

●Enjoy!

White Bean Breakfast

INGREDIENTS:

1 Tablespoon butter

2 Eggs

1 Tablespoon olive oil

4 Cloves garlic, minced

1 Teaspoon minced jalapeno pepper, or more to taste

1 (15.5 ounce) Can white beans, drained and rinsed

2 Tablespoons olive oil

1 Teaspoon oregano

1 Pinch ground turmeric

2 Tablespoons pesto

Kosher salt to taste

2 Slices rye bread, toasted

1 Wedge lemon

1/4 Teaspoon grated Parmesan cheese

INSTRUCTIONS:

●Melt the butter in a large skillet over medium-high heat.

●Crack eggs into the melted butter and cook to desired firmness, 5 to 7 minutes.

●Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook the garlic and jalapeno pepper in the hot oil until fragrant, about 2 minutes.

●Stir the white beans, 2 tablespoons olive oil, oregano, and turmeric into the garlic mixture; cook and stir until the olive oil is mostly absorbed, about 5 minutes.

●Stir the pesto into the mixture and remove the skillet from the heat; season with salt.

●Top each slice of rye toast with about half of the bean mixture. Squeeze the lemon wedge over the beans.

●Place one of the fried eggs atop each portion and sprinkle with Parmesan cheese to serve.

●Enjoy!

Spicy Egg Salad English Muffins

INGREDIENTS:

3 Hard boiled eggs, roughly chopped

1/4 Cup mayonnaise

2 Teaspoons coarse-grain Dijon-style mustard

2 Teaspoons honey

1 Teaspoon prepared horseradish

1/4 Teaspoon cayenne pepper

1 Dash hot pepper sauce

Salt and ground black pepper to taste

2 English muffins, split and toasted

4 Slices Canadian-style bacon

1/3 Cup shredded pepperjack cheese

2 Tablespoons chopped green onion

INSTRUCTIONS:

●Preheat oven to 350 degrees.

●Stir eggs, mayonnaise, mustard, honey, horseradish, cayenne pepper, and hot pepper sauce together in a bowl; season with salt and black pepper.

●Place English muffins, cut-side up, on an ungreased baking sheet.

●Place 1 slice Canadian bacon on each muffin.

●Spoon 1/4 cup of egg mixture on top of bacon and sprinkle with pepper jack cheese.

●Top with green onions.

●Bake in preheated oven until cheese melts, 6 to 8 minutes.

●Enjoy!

Apple Pancakes with Cider Syrup

INGREDIENTS:

1/2 Cup all-purpose flour

¼ Cup whole wheat flour

2 Teaspoons sugar

¼ Teaspoon baking soda

¼ Teaspoon ground cinnamon

2/3 Cup apples, peeled, chopped

¼ Cup raisins

2/3 Cup buttermilk

1 Egg, separated

1 Teaspoon butter, melted

¼ Teaspoon vanilla extract

¼ Cup sugar

2 Teaspoon cornstarch

2/3 Cup apple cider or juice

1 cinnamon stick

Dash ground nutmeg

INSTRUCTIONS:

●In a small bowl, combine the first six ingredients; stir in apple and raisins.

●Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients.

●In a small bowl, beat egg white until soft peaks form; fold into batter.

●Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top.

●Cook until the second side is lightly browned.

●In a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick.

●Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

●Discard cinnamon sticks. Stir nutmeg into syrup.

●Serve pancakes with warm syrup.

●Enjoy!

Peanut Butter and Banana French Toast

INGRIEDENTS:

1 Egg

1 Dash vanilla extract

2 Tablespoons creamy peanut butter

2 Slices bread

1 Small banana, sliced

2 Tablespoons butter

INSTRUCTIONS:

●In a small bowl lightly beat the egg and vanilla together.

●Spread 1 tablespoon of peanut butter on top of each slice of bread.

●Place the banana slices on top of one of the slices of bread.

●Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.

●In a skillet or frying pan, melt the butter over medium heat.

●Dip the sandwich into the egg mixture and place in the heated skillet.

●Cook until brown on both sides. Serve hot.

●Enjoy!

Avocado, Cream Cheese, and Egg Burrito

INGREDIENTS:

1 Avocado, peeled and pitted

2 Tablespoons cream cheese, softened

2 Flour tortillas

1 Teaspoon vegetable oil, or as needed

3 Eggs

Salt and ground black pepper to taste

INSTRUCTIONS:

●Beat avocado and cream cheese together in a bowl until smooth; spread onto tortillas.

●Heat oil in skillet over medium heat; cook and stir eggs in the hot oil until scrambled and set, about 5 minutes.

●Transfer eggs to tortillas; season with salt and pepper.

●Roll tortillas around eggs and place in the hot skillet until tortillas are crisp, about 5 minutes.

●Serve and enjoy!

High-Rise Apple Pancake

INGREDIENTS:

¼ Cup all-purpose flour

¼ Cup milk 2%

1 Egg, lightly beaten

1-1/2 Teaspoon plus 2 tablespoon sugar, divided

1/8 Teaspoon salt

1-1/2 Teaspoon plus 2 tablespoon butter, divided

3 Cups apples, peeled, chopped

1/8 Teaspoon ground cinnamon

INSTRUCTIONS:

●In a small bowl, whisk the flour, milk, egg, 1-1/2 teaspoons sugar and salt until smooth.

●Place 1-1/2 teaspoons butter in a 7-in. pie plate; place in a 400° oven for 2-3 minutes or until melted.

●Pour batter into pan.

●Bake for 18-20 minutes or until the edges are lightly browned.

●Meanwhile, in a saucepan, melt the remaining butter over medium heat. Sauté the apples, cinnamon and remaining sugar until apples are tender.

●Spoon into pancake. Serve immediately.

●Enjoy!

Hash Brown Reubens

INGREDIENTS:

2 Frozen hash brown patties

1 Tablespoon butter, softened

2 Slices corn beef, thick

½ Cup sauerkraut, rinsed, drained

2 Tablespoons brown sugar

2 Tablespoon sweetened cinnamon applesauce

¼ Cup thousand island salad dressing

½ Cup Swiss cheese, finely shredded

INSTRUCTIONS:

●Place hash brown patties in a greased 11-in. x 7-in. baking pan.

●Spread each with butter; top with corned beef.

●In a bowl, combine the sauerkraut, brown sugar and applesauce; spoon over the corned beef.

●Top with salad dressing and Swiss cheese.

●Bake, uncovered, at 400° for 15-20 minutes or until heated through.

●Serve and enjoy!

Blueberry Oatmeal

INGREDIENTS:

1-3/4 Cups milk 2%

1 Cup quick-cooking oats

1/8 Teaspoon salt

1/3 Cups brown sugar, packed

½ Teaspoon ground cinnamon

¾ Cups fresh or frozen unsweetened blueberries, thawed

INSTRUCTIONS:

●In a small saucepan, bring milk to a boil.

●Stir in oats and salt.

●Cook over medium heat for 1-2 minutes or until thickened, stirring occasionally.

●Stir in brown sugar and cinnamon.

●Divide between two serving bowls; top with blueberries

●Enjoy!

Hearty Breakfast Combo

INGREDIENTS:

2 Bacon strips

2 Smoked sausage, sliced

2 small potatoes, halved, thinly sliced

1/2 Cup green peppers, chopped

4 Tablespoons onion, chopped

1/2 Cup fresh mushrooms, sliced

2 Slice cheddar cheese

2 Eggs

Add pepper to taste

INSTRUCTIONS:

●In a small nonstick skillet, cook bacon and sausage over medium heat until sausage are no longer pink.

●Add the potato, green pepper and onion; cook over medium-high heat for 10 minutes or until potato is browned.

●Stir in mushrooms; cook 1 minute longer.

●Top with cheese; cover and cook until melted. Transfer to a plate; keep warm.

●In the same skillet, add eggs.

●Cook over medium heat just until egg whites is set. Turn; cook 1-2 minutes longer or until completely set.

●Place eggs on potato mixture; sprinkle with pepper if desired.

●Serve on separate plates.

●Enjoy!

Ham 'n' Egg Muffins

INGREDIENTS:

1 English muffin, split

¼ Cup Swiss cheese, shredded

¼ Cup sour cream

2 Tablespoons mayonnaise

1 Teaspoon lemon juice

2 slices deli ham

2 hard-cooked eggs, sliced

Paprika, optional

INSTRUCTIONS:

●Place English muffin halves on a baking sheet.

●Sprinkle with cheese.

●Bake at 350° for 3-4 minutes or until cheese is melted.

●In a small bowl, combine the sour cream, mayonnaise and lemon juice.

●Place ham and hard-cooked eggs on each muffin half; top with sour cream mixture. Sprinkle with paprika if desired.

●Bake 15 minutes longer or until heated through.

●Serve and enjoy!

Waffles from Scratch

INGREDIENTS:

1-1/2 Cups all-purpose flour

1 Teaspoon baking powder

1/2 Teaspoon salt

2 Eggs, separated

1 Cup Milk 2%

¼ Cup butter, melted

Sugar and fresh fruit or maple syrup

INSTRUCTIONS:

●In a large bowl, combine the flour, baking powder and salt.

●In a small bowl, whisk egg yolks, milk and butter.

●Stir into dry ingredients just until moistened.

●In a small bowl, beat egg whites on medium speed until soft peaks form. Fold into batter.

●Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

●Top with sugar and fruit or serve with syrup.

●Enjoy!

Cooking For 2 Soup Recipes

Spicy Cioppino Soup

INGREDIENTS:

4 Small red potatoes, quartered

2 Tablespoons extra-virgin olive oil, divided

1 Tilapia fillet, diced

4 Ounces dry bay scallops, patted dry

1 Small sweet onion, sliced

2 Teaspoons Italian seasoning blend or poultry seasoning

1-2 Teaspoons hot paprika

1/4 Teaspoon salt

1/4 Teaspoon freshly ground pepper

1 Cup dry white wine

1/2 Cup water

3 Plum tomatoes, diced

2 Tablespoons capers, rinsed

2 Tablespoon minced fresh parsley

INSTRUCTIONS:

●Place potatoes in a saucepan, cover with water and bring to a boil over high heat.

●Reduce heat and simmer until tender, 10 to 12 minutes. Drain.

●Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat.

●Add tilapia and scallops; cook, stirring once or twice, until just opaque, about 2 minutes.

●Transfer to a plate and cover with foil to keep warm.

●Add the remaining 1 tablespoon oil and onion to the pan and stir to coat.

●Cover, reduce heat to medium-low and cook, stirring often, until lightly browned, 5 to 7 minutes.

●Uncover, increase heat to medium-high, add Italian (or poultry) seasoning, paprika to taste, salt and pepper; cook, stirring, until fragrant, about 30 seconds.

●Add wine, water and tomatoes; bring to a simmer.

●Reduce heat to maintain a simmer and cook, stirring often, until the onion is tender, 6 to 8 minutes.

●Add the fish, scallops, potatoes and capers, return to a simmer and cook until heated through, about 2 minutes.

● Garnish with parsley, if desired. Then serve.

●Enjoy!

French Onion Soup

INGREDIENTS:

1 Tablespoon extra-virgin olive oil

1 Small sweet onion, sliced

1 Leek, white and light green parts only, chopped

2 Tablespoons chopped garlic

1/2 Teaspoon chopped fresh thyme, or 1/4 teaspoon dried

1 Tablespoon sherry

Freshly ground pepper, to taste

1 14-Ounce can reduced –sodium beef broth

1 8-Ounce can of chickpeas, rinsed

2 Tablespoons minced fresh chives, or scallion greens

2 Slices whole-wheat country bread, toasted

1/3 Cup shredded Gruyere, or fontina cheese

INSTRUCTIONS:

●Heat oil in a large saucepan over medium-high heat.

●Add onion, stir to coat and cover.

●Reduce heat to medium and cook, stirring often, until the onion is soft and starting to brown, 6 to 8 minutes.

●Add leek, garlic and thyme and cook, uncovered, stirring often, until the leek begins to soften, 3 to 4 minutes.

●Add sherry and pepper.

● Increase heat to medium-high and cook, stirring, until most of the liquid has evaporated, about 30 seconds.

●Stir in broth and chickpeas; bring to a boil.

●Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes.

●Remove from the heat and stir in chives or scallion greens.

●Place bread in the bottom of 2 bowls; top with cheese.

●Ladle the soup over the bread and cheese and serve immediately.

●Enjoy!

Hungarian Apple Soup

INGREDIENTS:

2 Teaspoons canola oil

1 Medium tart apple, peeled and finely chopped

3/4 Cup diced peeled Yukon Gold potato

1/3 Cup finely chopped yellow onion

1/4 Cup thinly sliced celery, plus leaves for garnish

1/4 Teaspoon salt

1/4 Teaspoon dried sage

Pinch of paprika, preferably hot Hungarian

Freshly ground pepper, to taste

1 14-Ounce can of reduced-sodium chicken broth

3 Tablespoons reduced-fat sour cream

INSTRUCTIONS:

●Heat oil in a medium saucepan over medium heat.

●Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes.

●Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer.

●Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.

●Transfer the soup to a large blender or food processor, add sour cream and process until smooth.

●Garnish with celery leaves, if desired.

●Serve and enjoy!

Beef Stew

INGREDIENTS:

1 lb. Stew beef, lean chuck or beef round

2 Medium carrots sliced

2 Small potatoes, diced

1 Small onion, cut in wedges

3 Tablespoons flour

2 Tablespoons vegetable oil

1 Clove garlic, smashed, minced

1 Small whole bay leaf (optional)

Dash oregano

Dash rosemary

Salt & pepper to taste

2 Tablespoons of flour mixed with about 1/2 cup of cold water

INSTRUCTIONS:

●Coat stew meat with 3 tablespoons of flour.

●Brown in vegetable oil until quite dark but not burnt, the color on the outside will give color to the stew broth.

●Drain well. Add to slow cooker/Crock Pot with vegetables, spices and enough water to cover.

●Cook on low 6-8 hours, add any vegetables you like.

●During the last 30 min of cooking fish out the whole bay leaf and turn up on high.

●When boiling, stir in a mixture of 2 TB flour and about 1/2 C water. Cook until slightly thickened.

●Serve and enjoy!

Two by Four Stew

INGREDIENTS:

2 Pounds ground beef

2 (14.5 ounce) Cans diced tomatoes

2 (15 ounce) Cans ranch-style beans

2 (19 ounce) Cans minestrone soup

INSTRUCTIONS:

●Place beef in a large saucepan over medium-high heat.

●Cook, stirring occasionally until evenly brown and crumbled.

●Drain excess grease.

●Reduce heat to medium, and stir in the diced tomatoes, ranch-style beans and minestrone soup.

●Stir occasionally until heated through. Serve.

●Enjoy!

Pork, Apple & Miso Noodle Soup

INGREDIENTS:

1 1/2 Teaspoons canola oil

6 Ounces lean ground pork (see Tips)

1 Tart, firm apple, peeled and chopped

1 Cup reduced-sodium chicken broth

2 Cups water

4 Ounces udon noodles, preferably whole-wheat

2 Tablespoons white miso

INSTRUCTIONS:

●Heat oil in a medium saucepan over medium-high heat.

●Add pork and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes.

●Stir in apples and cook, stirring occasionally, until just beginning to soften, about 2 minutes more.

●Add broth and water; bring to a boil.

●Add noodles and cook according to the package directions, stirring occasionally.

●When the noodles are almost done, carefully scoop out about 1/4 cup of the cooking liquid from the pan and combine with miso.

●Stir the miso mixture into the soup and remove from the heat. Serve immediately.

●Enjoy!

Hawaiian Ginger-Chicken Stew

INGREDIENTS:

1 1/2 Teaspoons sesame oil, or canola oil

1/2 Pound chicken tenders, cut into 1-inch pieces

1 1-Inch piece fresh ginger, peeled and cut into matchsticks or minced

2 Cloves garlic, thinly sliced

1/4 Cup dry sherry

1 Cup reduced-sodium chicken broth

3/4 Cup water

1 Tablespoon reduced-sodium soy sauce

1/2 Teaspoon Asian red Chile sauce, such as sriracha, or to taste

1/2 Bunch mustard greens, or chard, stemmed and chopped (3-3 1/2 cups), or 1 cup frozen chopped mustard greens

INSTRUCTIONS:

●Heat oil in a large saucepan over medium-high heat.

●Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes.

●Transfer to a plate with tongs.

●Add ginger and garlic to the pot and cook until fragrant, about 10 seconds.

●Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes.

●Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes.

●Add soy sauce, chili sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes.

●Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.

●Serve and enjoy!

Vegetable Lover's Chicken Soup

INGREDIENTS:

1 Tablespoon extra-virgin olive oil

8 Ounces chicken tenders, cut into bite-size chunks

1 Small zucchini, finely diced

1 Large shallot, finely chopped

1/2 Teaspoon Italian seasoning blend

1/8 Teaspoon salt

2 Plum tomatoes, chopped

1 14-Ounce can of reduced-sodium chicken broth

1/4 Cup dry white wine

2 Tablespoons orzo, or other tiny pasta, such as farfelline

1 1/2 Cups packed baby spinach

INSTRUCTIONS:

●Heat oil in a large saucepan over medium-high heat.

●Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.

●Transfer to a plate.

●Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.

●Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.

●Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.

●Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

●Serve and enjoy!

Mock Chinese Soup

INGREDIENTS:

2 Cups water

1/2 Cup canned mixed Chinese vegetables, drained

1/3 Cup canned cut green beans, drained

1 Teaspoon chicken bouillon granules

INSTRUCTIONS:

●In a small saucepan, combine all ingredients.

●Bring to a boil.

●Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

●Enjoy!

Creamy Broccoli Soup

INGREDIENTS:

¾ Cup potatoes, cubed, peeled

1 Medium carrot, sliced

2 Cups broccoli, frozen, chopped

2 Tablespoons butter

1-1/2 Cups milk 2%, divided

¼ to ½ Teaspoon salt

¼ Teaspoon dried thyme

Dash ground nutmeg

Dash pepper

INSTRUCTIONS:

●Place potatoes and carrot in a small saucepan; cover with water.

●Bring to a boil.

●Reduce heat; cover and simmer for 15-20 minutes or until tender.

●Meanwhile, cook broccoli according to package directions; drain and set aside.

●In a saucepan, melt butter.

●Stir in flour until smooth; gradually add 1/2 cup milk.

●Bring to a boil; cook and stir for 1 minute or until thickened.

●Add the salt, thyme, nutmeg and pepper.

●Drain potato mixture; cool slightly.

●In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth.

●Add to the thickened milk mixture.

● Return to a boil.

●Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.

●Serve and enjoy!

Irish-Style Lamb Stew

INGREDIENTS:

1 Pound cubed lamb meat

1 Large onion, halved and sliced

1 Pound baking potatoes, peeled and sliced

1 Carrot, peeled and sliced

1 Large stalk celery, sliced

2 Tablespoons chopped fresh parsley

Salt and pepper to taste

2 Cups beef stock

1 Tablespoon chopped fresh parsley, for garnish

INSTRUCTIONS:

●Preheat the oven to 325 degrees.

●Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish.

●Season each layer with parsley, salt and pepper as you go.

●Pour in the beef stock and cover tightly.

●Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender.

●Divide in two bowls, garnish with additional parsley.

●Enjoy!

Two-Tomato Stew Chili

INGREDIENTS:

8 ounce jar oil-packed dried tomatoes

2 Pounds beef chuck, cut in 1-inch cubes

3 Cups chopped onions

6 Garlic cloves, minced

2 Red sweet peppers, chopped

2 Green sweet peppers, chopped

2 Medium carrots, coarsely chopped

½ Cup golden raisins

4 Teaspoons ground cumin

½ Teaspoon crushed red pepper

1 1/2 Ounce can diced green chiles

1 28 Ounce can crushed tomatoes

¼ Cups water

¼ Teaspoon salt

8 Teaspoon ground black pepper

8 Ounces smoked mozzarella, shredded

Sliced dried tomatoes

Toasted baguette slices

INSTRUCTIONS:

●Drain the dried tomatoes.

●Chop tomatoes; set aside.

●In a Dutch oven heat the reserved oil over medium-high heat.

●Brown beef, half at a time.

●Return all beef to Dutch oven.

●Add onions, garlic, sweet peppers, and carrots; cook for 2 minutes.

●Stir in chopped dried tomatoes, raisins, cumin, and crushed red pepper.

●Stir in undrained green chiles; cook for 1 minute.

● Add crushed tomatoes and 2 cups of water; bring to boiling.

●Reduce heat to medium. Simmer, covered, for 1 to 1-1/14 hours, stirring occasionally.

●Remove from heat. Add salt and pepper.

●Top with cheese and, if desired, sliced dried tomatoes.

●If desired, serve with baguette slices.

●Enjoy!

Andean Bean Stew with Winter Squash and Quinoa

INGREDIENTS:

1 Pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water for 6 hours

1 Tablespoon extra virgin olive oil

1 Medium onion, chopped

1 Tablespoon sweet paprika

4 Large garlic cloves, minced

1 Bay leaf

1 (14-ounce) Can chopped tomatoes, with liquid

1 Pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes

½ Cup quinoa, rinsed thoroughly

Freshly ground pepper

3 Tablespoons chopped fresh basil or parsley

INSTRUCTIONS:

●Place the beans and soaking water in a large pot.

●Add water if necessary to cover the beans by about 2 inches, and bring to a boil.

●Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes

●Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion.

● Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika.

●Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, stir in the tomatoes and 1/2 teaspoon salt.

●Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes.

●Remove from the heat and scrape the contents of the pan into the pot of beans.

●Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender.

●Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread.

● Stir in the basil or parsley, simmer for a couple of minutes, with cornbread or country bread.

●Enjoy!

Potato Vegetable Soup

INGREDIENTS:

1/3 russet potatoes

1/3 sweet potatoes

1/8 cup onion, chopped

6 Ounces diced tomatoes

1 cup water

1/3 Teaspoon salt

1 vegetable bouillon cube

2 Cups frozen peas and carrots

INSTRUCTIONS:

●In slow cooker, combine all ingredients except peas and carrots; mix well.

●Cover; cook on low setting for 8 to 12 hours.

●Add peas and carrots to soup 15 minutes before serving.

●Enjoy!

Asparagus Soup

INGREDIENTS:

1 14-Ounce can reduced-sodium chicken broth

1/4 Cup water

1 Yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes

1 Medium shallot, thinly sliced

1 Clove garlic, thinly sliced

1/2 Teaspoon dried thyme

1/2 Teaspoon dried savory, or marjoram leaves

1/8 Teaspoon salt

12 Ounces asparagus, woody ends removed, sliced into 1-inch pieces

1 1/2 Ounces thinly sliced prosciutto, chopped

Freshly ground pepper, to taste

INSTRUCTIONS:

●Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan.

●Bring to a boil over high heat.

●Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes.

●Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.

●Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.

●Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary.

●Season with pepper. Serve topped with the crisped prosciutto.

●Enjoy!

Seafood Stew

INGREDIENTS:

2 Teaspoons extra-virgin olive oil

1 Medium onion, chopped

1 Clove garlic, minced

1/2 Teaspoon dried thyme

1/2 Teaspoon fennel seed

1/4 Teaspoon salt

1/4 Teaspoon freshly ground pepper

Pinch of crumbled saffron threads

1 Cup no-salt-added diced tomatoes, with juice

1/4 Cup vegetable broth

4 Ounces green beans, cut into 1-inch pieces

4 Ounces bay scallops, tough muscle removed

4 Ounces small shrimp, (41-50 per pound), peeled and deveined

INSTRUCTIONS:

●Heat oil in a large saucepan over medium heat.

●Add onion; cook, stirring constantly, for 3 minutes.

●Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.

●Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

●Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes.

●Add shrimp and cook, stirring occasionally, for 2 minutes more.

●Serve and enjoy!

Lamb, Fig & Olive Stew

INGREDIENTS:

8 Ounces lean ground lamb, preferably leg

1 Teaspoon extra-virgin olive oil

2 Tablespoons plus 1 teaspoon minced garlic, divided

1 Teaspoon herbes de Provence

1/4 Cup dry red wine

1 14-Ounce can reduced-sodium beef broth

2 Teaspoons cornstarch

2 Plum tomatoes, diced

1/4 Cup chopped dried figs

2 Tablespoons finely chopped, pitted green olives

1/8 Teaspoon freshly ground pepper

2 Tablespoons chopped fresh parsley

1 Teaspoon freshly grated lemon zest

INGREDIENTS:

●Heat a large saucepan over medium heat.

●Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes.

●Transfer the lamb to a sieve set over a bowl to drain; discard the fat.

●Wipe out the pan; add oil and heat over medium-high.

●Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds.

●Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds.

●Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.

●Stir together broth and cornstarch in a small bowl.

●Add to the pan, increase heat to high, and bring to a simmer, stirring constantly.

●Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes.

●Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

●Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl.

● Serve the stew topped with the parsley mixture.

●Enjoy!

Curried Squash & Chicken Soup

INGREDIENTS:

1 10-Ounce package frozen pureed winter squash

1/2 Cup lite coconut milk

1/2 Cup water

8 Ounces boneless, skinless chicken breast, thinly sliced

1 6-Ounce bag baby spinach

2 Teaspoons lime juice

2 Teaspoons brown sugar

1/2-1 Teaspoon Thai red curry paste

1/4 Teaspoon salt

INSTRUCTIONS:

●Heat squash, coconut milk and water in a medium saucepan over medium-high heat.

●Cook, stirring occasionally, until the squash defrosts, about 10 minutes.

●Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes.

●Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

●Enjoy!

Hearty Cream of Mushroom Soup

INGREDIENTS:

1 Teaspoon beef bouillon granules

¼ Cup boiling water

3 Cups fresh mushrooms, sliced

¼ Cup onion, chopped

2 Tablespoons butter

2 Tablespoons all-purpose flour

1 Cup milk 2%

6 Ounces cream cheese, cubed

INSTRUCTIONS:

●In a small bowl, dissolve bouillon in water; set aside.

●In a small saucepan, sauté mushrooms and onion in butter until tender.

●Stir in flour.

●Gradually add milk and reserved broth.

●Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened.

●Reduce heat; stir in cream cheese until melted and soup is heated through.

●Serve and enjoy!

Creamy Broccoli Soup

INGREDIENTS:

¾ Cup potatoes, peeled, cubed

1 Medium carrot, sliced

2 Cups frozen broccoli, chopped

2 Tablespoons butter

2 Tablespoons all-purpose flour

1-1/2 Cups milk 2%, divided

¼ Teaspoon salt

¼ Teaspoon thyme, dried

Dash ground nutmeg

Dash pepper

INSTRUCTIONS:

●Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil.

●Reduce heat; cover and simmer for 15-20 minutes or until tender.

●Cook broccoli according to package directions; drain and then set aside.

●In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk.

●Bring to a boil; cook and stir for 1 minute or until thickened.

●Add the salt, thyme, nutmeg and pepper.

●Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth.

●Add to the thickened milk mixture.

●Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.

●Serve and enjoy!

Veggie Meatball Soup

INGREDIENTS:

1-1/2 Cup beef broth

1 Cup frozen mixed vegetables, thawed

¾ Cup canned stew tomatoes

9 frozen home-style meatballs, thawed

2 Bay leaves

1/8 Teaspoon pepper

½ Cup uncooked spiral pasta

INSTRUCTIONS:

●In a 1-1/2-qt. slow cooker, combine the first six ingredients.

●Cover and cook on low for 4-5 hours or until heated through.

●Stir in pasta; cover and cook 20-30 minutes longer or until pasta is tender.

●Discard bay leaves.

●Enjoy!

Creamy Chicken Corn Chowder

INGREDIENTS:

1 Cup chicken broth

2/3 potatoes, peeled, cubed

½ Cup frozen corn

¼ Teaspoon garlic, minced

1/8 Marjoram, dried

1/8 Thyme, dried

1/8 Teaspoon pepper

2 Tablespoon all-purpose flour

2/3 Cup milk 2%

2/3 Cup cooked chicken breast, cubed

INSTRUCTIONS:

●In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper.

●Bring to a boil.

●Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

●Combine flour and milk until smooth; gradually add to vegetable mixture.

●Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

●Reduce heat; stir in cheese until melted. Add the chicken; heat through.

●Serve and enjoy!

Favorite Italian Sausage Stew

INGREDIENTS:

1/2 pound mild Italian links

2 garlic cloves, minced

1 tablespoon cornstarch

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (14-1/2 ounces) Italian diced tomatoes, un-drained

4 small red potatoes, quartered

1/4 cup sliced fresh carrots

1 tablespoon minced fresh basil

1/2 cup sliced zucchini

1/4 cup shredded Parmesan cheese

INSTRUCTIONS:

●In a large saucepan, cook sausage over medium heat until no longer pink.

●Add garlic; cook 1 minute longer. Drain.

●Combine the cornstarch and broth until smooth; stir into sausage mixture.

●Add the tomatoes, potatoes, carrots and basil.

●Bring to a boil. Reduce heat; add zucchini.

●Cover and simmer for about 15 minutes or until vegetables are tender.

●Sprinkle with cheese if desired.

●Serve and enjoy!

Chili Verde Stew

INGREDIENTS:

1 Tablespoon canola oil

1/4 Cup chopped green pepper

1/4 Cup chopped onion

1/4 Teaspoon minced garlic

1/4 Cup dry red wine or beef broth

1 Cup canned diced tomatoes, undrained

1/2 Cup salsa

2 Tablespoons canned chopped green chilies, divided

1/2 Teaspoon ground cumin

1/4 Teaspoon sugar

Dash ground cloves

2 Tablespoons minced fresh parsley

1 Small jalapeno pepper, seeded and chopped

INSTRUCTIONS:

●In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside.

●In the same pan, sauté the green pepper, onion and garlic for 1-2 minutes or until tender.

●Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves.

●Cover and cook over low heat for 40 minutes, stirring occasionally.

●Stir in the parsley, jalapeno and remaining chilies.

●Cover and cook 20-25 minutes longer or until meat is tender.

●Enjoy!

Easy Italian Wedding Soup

INGREDIENTS:

1 ¾ Cups Progresso reduced-sodium chicken broth (from 32-oz carton)

½ Cup water

½ Cup uncooked medium shell pasta (2 oz.)

8 Frozen cooked meatballs

1 Cup fresh spinach leaves, finely shredded

½ Cup pizza sauce (from an 8-oz can)

INSTRUCTIONS:

●In 2-quart saucepan, heat broth and water to boiling.

●Add pasta and meatballs; return to boiling.

●Cook 7 to 9 minutes or until pasta is almost tender. Do not drain.

●Add spinach and pizza sauce; cook 1 to 2 minutes longer or until thoroughly heated.

●Serve and enjoy!

Mexican Leek Soup

INGREDIENTS:

1 Can pinto beans, rinsed, drained

2 Medium Leeks, chopped

½ Cup water

¾ Cup Fresh spinach, coarsely chopped

1 Cup cheddar cheese, shredded

2 Tablespoons parmesan cheese, grated

2 Tablespoon Romano cheese, grated

½ Teaspoon ground cumin

½ Teaspoon ground pepper

¼ Teaspoon cayenne pepper

1/8 teaspoon salt

¼ Cup heavy whipping cream

¼ Cup French-fried onions

2 Bacon strips, cooked, crumbled

INSTRUCTIONS:

●Place the beans, leeks and water in a 1-qt. microwave-safe bowl.

●Cover and microwave on high for 4-5 minutes or until tender.

●In a blender, process bean mixture and spinach until smooth.

●Return to the bowl; add cheeses and seasonings. Whisk in cream.

●Cover and cook for 2-3 minutes or until heated through, stirring once.

●Sprinkle with onions and bacon.

●Serve and enjoy!

Zesty Turkey Tomato Soup

INGREDIENTS:

¼ Pound lean ground turkey

1 Small zucchini, diced

1 Small onion, chopped

1 Can chicken broth

1/3 Cup uncooked whole wheat spiral pasta

½ Teaspoon fresh basil, minced

¼ Teaspoon ground cumin

1/8 Teaspoon pepper

1 Tablespoon jalapeno pepper, chopped

Shredded fat-free cheddar cheese

INSTRUCTIONS:

●In a large saucepan, cook the turkey, zucchini and onion over medium heat until meat is no longer pink; drain.

●Stir in the broth, tomatoes, pasta, basil, cumin, pepper and jalapeno if desired.

●Bring to a boil.

●Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender.

●Garnish with cheese if desired.

●Serve and enjoy!

Barley Burger Stew

INGREDIENTS:

½ Pound ground beef

1 Small onion, chopped

¼ Cup celery, chopped

2-1/4 Cups tomato juice

½ Cup water

¼ Cup medium pearl barley

1-1/2 Teaspoons chili powder

½ Teaspoon salt

¼ Teaspoon pepper

INSTRUCTIONS:

●In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain.

●Stir in the tomato juice, water, barley, chili powder, salt and pepper.

●Bring to a boil.

●Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

●Enjoy!

Bean Soup with Cheddar Cornmeal Dumplings

INGREDIENTS:

¼ Cup onion, chopped

¼ Fresh baby carrots, cut 1/4 –inch slices

1 Can pinto beans, rinsed, drained

1 Cup chicken broth

1 Cup salsa, chunky

1/3 Cup self-rising flour

2 Tablespoons cornmeal

1/8 Teaspoon salt

¼ Cup milk 2%

2 Tablespoons cheddar cheese, shredded

INSTRUCTIONS:

●In a large saucepan coated with cooking spray, sauté onion and carrots until tender.

●Stir in the beans, broth and salsa.

●Bring to a boil.

●Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.

●For dumplings, in a small bowl, combine the flour, cornmeal and salt.

●Stir in milk and cheese just until moistened. Drop by tablespoonful onto simmering soup.

●Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean.

●Serve and enjoy!

Ham Stew

INGREDIENTS:

2 Medium potatoes, peeled, cut 3/4 –inch cubed

2 Medium carrots, sliced

1-1/2 Cups fully cooked ham, cubed

1 Cup water

1 Small onion, chopped

1 Bay leaf

½ Teaspoon salt

¼ Teaspoon savory, dried

1/8 Teaspoon pepper

3 Tablespoons all-purpose flour

1 Cup milk

INSTRUCTIONS:

●In a large saucepan, combine the first nine ingredients.

●Bring to a boil. Reduce heat; cover and simmer until vegetables are tender.

●In a small bowl, combine flour and milk until smooth.

●Stir into stew.

●Bring to a boil; cook and stir for 2 minutes or until thickened.

●Discard bay leaf before serving.

●Enjoy!

Chicken 'n' Sweet Potato Stew

INGREDIENTS:

2/3 Pound boneless skinless chicken breast, cut 1-inch cubes

½ Teaspoon fresh gingerroot, minced

1 Garlic clove, minced

½ Teaspoon olive oil

½ Cup onion, chopped

½ Cup sweet red pepper, chopped

½ Teaspoon ground coriander

½ Teaspoon ground cumin

½ Teaspoon curry powder

1-1/2 Cups sweet potatoes, peeled, cubed

¾ Cup chicken broth

1 Cup water

1 Tablespoon orange juice, thawed

½ cup uncooked couscous

1 Tablespoon cornstarch

6 Tablespoon coconut milk, light

1 Tablespoon fresh cilantro, minced

INSTRUCTIONS:

●In a large skillet, sauté the chicken, ginger and garlic in oil until chicken juices run clear.

●Add the onion, pepper and seasonings; sauté 4-5 minutes longer.

●Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.

●In a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous.

●Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.

●Combine cornstarch and coconut milk until smooth. Stir into chicken mixture.

●Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro.

●Serve with couscous.

●Enjoy!

Lemon-Chicken Velvet Soup

INGREDIENTS:

2 Tablespoon butter

2 Tablespoons all-purpose flour

1 Can chicken broth

3 Tablespoons lemon juice

10 Fresh or frozen sugar snap peas

2 Tablespoons fresh parsley, minced

1 Teaspoon lemon peel, grated

3 Tablespoons heavy whipping cream

INSTRUCTIONS:

●In a small saucepan, melt butter.

●Stir in flour until smooth; gradually add broth and lemon juice.

●Bring to a boil; cook and stir for 1-2 minutes or until thickened.

●Stir in the chicken, peas, parsley and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender.

●Stir in cream; heat through (do not boil).

●Serve and enjoy!

Golden Carrot Soup

INGREDIENTS:

½ Cup onion, chopped

¼ Teaspoon garlic, minced

2 Tablespoons butter

2 Cups water

2 Tablespoons long grain rice, uncooked

2 Teaspoons chicken bouillon granules

2 Tablespoons fresh parsley, minced

INSTRUCTIONS:

●In a small saucepan, sauté onion and garlic in butter until tender.

●Add the water, carrots, rice and bouillon; bring to a boil.

●Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender.

●Remove from the heat; cool slightly.

●Transfer to a blender or food processor; cover and process until pureed.

●Return to the saucepan; heat through. Sprinkle with parsley.

●Serve and enjoy!

Stuffed Green Pepper Soup

INGREDIENTS:

6 Uncooked breakfast turkey sausage links

½ Cup green pepper, diced

¼ Cup onion, finely chopped

¼ Cup water

¾ Cup chicken broth

1 Can condensed tomato soup, undiluted

1/8 Teaspoon garlic powder

Dash pepper

¾ Cup cooked rice

INSTRUCTIONS:

●Crumble sausage into a saucepan; cook over medium heat until no longer pink. Drain.

●Add green pepper, onion and water. Cover and cook for 5 minutes.

●Stir in broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender.

●Stir in the tomato soup, garlic powder and pepper; cover and simmer for 30 minutes.

●Add rice; heat thorough.

●Enjoy!

Mexican Shrimp Bisque

INGREDIENTS:

1 Small onion, chopped

1 Tablespoon olive oil

2 Garlic cloves, minced

1 Tablespoon all-purpose flour

1 Cup water

½ Cup heavy whipping cream

2 Teaspoons chicken bouillon granules

1 Tablespoon chili powder

½ Teaspoon ground cumin

½ Teaspoon ground coriander

½ Pound uncooked medium shrimp, peeled, deveined

½ Cup sour cream

Fresh cilantro, chopped

Sliced avocado

INSTRUCTIONS:

●In a small saucepan, sauté onion in oil until tender.

●Add garlic; cook 1 minute longer.

●Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil.

●Reduce heat; cover and simmer for 5 minutes.

●Cut shrimp into bite-size pieces if desired; add shrimp to soup.

●Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup.

●Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

●Enjoy!

Pasta Fagioli Soup

INGREDIENTS:

¼ Cup onion, chopped

1 Garlic clove, minced

1 Tablespoon butter

1 Teaspoon olive oil

3 Cups chicken broth

¼ Cup uncooked small pasta of choice

½ Cup canned white kidney or cannellini beans

½ Cup canned tomatoes, diced

½ Cup torn fresh spinach

¼ Teaspoon salt

Shredded parmesan cheese

INSTRUCTIONS:

●In a saucepan, sauté onion and garlic in butter and oil.

●Add broth; bring to a boil. Add pasta; reduce heat.

●Simmer, uncovered, for 10 minutes or until pasta is tender.

●Add the beans, tomatoes, spinach and salt.

●Cook 5 minutes longer or until heated through.

●Serve with Parmesan cheese.

●Enjoy!

Old Fashioned Chunky Chicken Noodle Soup

INGREDIENTS:

1-¼ Cup carrot, diced

2 Tablespoons celery, diced

2 Tablespoons onion, chopped

1 Teaspoon butter

2-1/2 Cup chicken broth

2/3 Cup cooked chicken, diced

¼ Teaspoon marjoram, dried

¼ Teaspoon thyme, dried

Dash pepper

½ Cup uncooked medium egg noodles

1 Teaspoon fresh parsley, minced

INSTRUCTIONS:

●In a large saucepan, sauté the carrot, celery and onion in butter until tender.

●Stir in the broth, chicken and seasonings; bring to a boil.

●Reduce heat. Add noodles; cook for 10 minutes or until tender.

●Sprinkle with parsley.

●Serve and enjoy!

Turnip Sausage Stew

INGREDIENTS:

½ Pound pork sausage rolls

2 Medium potatoes, peeled, cubed

2 Medium carrots, sliced, cut 2-inch pieces

1 Medium turnip, peeled, cubed

½ medium onion, chopped

3-1/2 Cups water

¼ Teaspoon salt

1/8 Teaspoon pepper

1 Cup stewed tomatoes

INSTRUCTIONS:

●In a large saucepan, cook sausage over medium heat until no longer pink; drain.

●Add the potatoes, carrots, turnip, onion, water, salt and pepper.

●Bring to a boil.

●Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

●Stir in tomatoes; heat through.

●Enjoy!

Beefy Mushroom Soup

INGREDIENTS:

1 Medium onion, chopped

½ Cup fresh mushrooms, sliced

2 Tablespoons butter

2 Tablespoons all-purpose flour

2 Cups beef broth

2/3 Cooked roast beef, cubed

½ Teaspoon garlic powder

¼ Teaspoon paprika

¼ Teaspoon pepper

1/8 Teaspoon salt

Dash hot pepper sauce

¼ Cup part-skim mozzarella cheese, shredded, optional

INSTRUCTIONS:

●In a large saucepan, sauté onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside.

●In a small bowl, whisk flour and broth until smooth; gradually add to the pan.

●Bring to a boil; cook and stir for 1-2 minutes or until thickened.

●Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through.

●Garnish with cheese if desired.

●Enjoy!

Bavarian Stew

INGREDIENTS:

¾ Pound beef stew meat, cut ¾-inch cubes

1 Tablespoon canola oil

1-1/4 Cups beef broth

1/3 Cup onion, thinly sliced

1 Bay leaf

½ Teaspoon caraway seeds

1/8 Teaspoon pepper

¼ Cup white vinegar

½ Teaspoon sugar

¼ Medium head red cabbage, cut into 2 wedges

¼ Cup gingersnap cookies, crushed

INSTRUCTIONS:

●In a large saucepan, cook beef in oil until browned; drain.

●Stir in the broth, onion, bay leaf, caraway seeds and pepper.

●Bring to a boil.

●Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender.

●Combine vinegar and sugar; stir into beef mixture.

●Place cabbage on top of meat mixture.

●Bring to a boil.

●Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender.

●Remove beef and cabbage; keep warm.

●Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened.

●Stir in beef. Serve with cabbage.

●Enjoy!

Kielbasa Potato Soup

INGREDIENTS:

1 medium leek, (white portion only), halved, sliced

1 tablespoon butter

1-3/4 cups chicken broth

1 medium potato, peeled and diced

1/3 pound fully cooked Polish sausage, bite-size pieces

1/4 cup heavy whipping cream

1/8 teaspoon each caraway and cumin seeds, toasted

1/3 cup thinly sliced fresh spinach

INSTRUCTIONS:

●In a large saucepan, sauté leek in butter until tender.

●Add broth and potato; bring to a boil.

●Reduce heat; cover and simmer for 15-20 minutes or until potato is tender.

●Stir in the sausage, cream caraway and cumin; heat through (do not boil).

●Just before serving, add the spinach.

●Enjoy!

Homemade Lentil Barley Stew

INGREDIENTS:

1 Medium carrot, chopped

1 Small onion, chopped

1 Celery rib, chopped

1 Teaspoon fresh gingerroot, minced

2 Teaspoons Olive oil

1 Garlic clove, minced

¼ Cup lentils, rinsed, dried

¼ Cup medium pearl barley

1 Can tomatoes with mild green chilies, diced

1 Cup water

1 Cup Vegetable broth

¼ Teaspoon ground cumin

1 Tablespoon soy sauce

INSTRUCTIONS:

●In a large saucepan, sauté the carrot, onion, celery and ginger in oil until crisp-tender.

●Add garlic; cook 1 minute longer.

●Add lentils and barley; cook for 3 minutes, stirring occasionally.

●Stir in the tomatoes, water, broth and cumin.

●Bring to a boil.

●Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

●Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.

●Serve and enjoy!

Broccoli Cheese Soup

INGREDIENTS:

2 Tablespoons onion, chopped

1 Tablespoon butter

1 Cup chicken broth

1 Package frozen broccoli with cheese sauce, thawed

½ Cup cooked long grain rice

¼ Cup heavy whipping cream

INSTRUCTIONS:

●In a small saucepan, cook onion in butter until tender.

● Stir in broth and broccoli with sauce.

●Bring to a boil.

●Reduce heat; simmer, uncovered, for 4 minutes.

●Add rice and cream.

●Cook 3-4 minutes longer or until heated through and broccoli is tender (do not boil).

●Enjoy!

Savory Cheese Soup

INGREDIENTS:

1 can (14-1/2 ounces) chicken broth

1/4 cup chopped carrot

1/4 cup chopped celery

1 tablespoon chopped onion

1 tablespoon chopped sweet red pepper

2 teaspoons butter

1/8 to 1/4 teaspoon pepper

2 tablespoons all-purpose flour

2 tablespoons cold water

1 package (3 ounces) cream cheese, cubed

3/4 cup shredded cheddar cheese

1/3 cup beer or additional chicken broth

Croutons, crumbled cooked bacon and sliced green onions, optional

INSTRUCTIONS:

●In a 1-1/2-qt. slow cooker, combine the first seven ingredients.

●Cover and cook on low for 5-6 hours or until vegetables are tender.

●Combine flour and water until smooth; stir into soup.

●Cover and cook on high for 30 minutes or until thickened.

●Stir in the cream cheese, cheddar cheese and beer.

●Cover and cook on low for 15 minutes or until cheeses are melted.

●Top with croutons, bacon and green onions if desired.

●Serve and enjoy!

Peasant Soup

INGREDIENTS:

2 boneless skinless chicken breast, halved, cubed

2/4 Cup onion, chopped

2 Small potatoes, cubed

2 Small carrots, sliced

2 Cup chicken broth

2 garlic cloves, minced

2/4 Teaspoon tarragon, dried, crushed

1/8 Teaspoon salt, optional

Dash pepper

2 Teaspoons fresh parsley, chopped

INSTRUCTIONS:

●Coat a saucepan with cooking spray; brown chicken over medium-high heat.

●Add the next eight ingredients; bring to a boil.

●Reduce heat.

●Cover and simmer for 20-25 minutes or until vegetables are tender.

●Sprinkle with parsley.

●Serve and enjoy!

Cream of Cauliflower Soup

INGREDIENTS:

1 Cup chicken broth

½ Small head cauliflower, broken into florets

½ Small onion, thinly sliced

1/8 Teaspoon thyme, dried

1 Tablespoon butter

1-1/2 Teaspoons all-purpose flour

¼ Teaspoon salt

Dash ground nutmeg

Dash White pepper

1 Cup half-and-half cream

½ Cup fontina cheese, shredded

INSTRUCTIONS:

●In a small saucepan, combine the broth, cauliflower, onion and thyme.

●Bring to a boil.

●Reduce heat; cover and simmer for 8-10 minutes or until cauliflower is tender.

●Cool slightly.

●In a blender, process cauliflower mixture until smooth; set aside.

●In the same saucepan, melt butter.

●Stir in flour and seasonings until smooth; gradually add cream.

●Bring to a boil; cook and stir for 2 minutes or until thickened.

●Reduce heat; stir in cauliflower mixture and cheese. Heat through (do not boil).

●Serve and enjoy!

Veggie Salmon Chowder

INGREDIENTS:

1 Medium sweet potato, peeled, cut 1/2 –inch cubes

1 Cup chicken broth

½ Cup fresh or frozen corn

½ Small onion, chopped

2 Garlic cloves, minced

1-1/2 Cups fresh spinach, torn

½ Cup flaked smoked salmon fillet

1 Teaspoon pickled jalapeno slices, chopped

1 Tablespoon cornstarch

½ Cup milk 2%

1 Tablespoon fresh cilantro, minced

Dash pepper

INSTRUCTIONS:

●In a large saucepan, combine the first five ingredients; bring to a boil.

●Reduce heat; simmer, covered, 8-10 minutes or until potato is tender.

●Stir in spinach, salmon and jalapeno; cook 1-2 minutes or until spinach is wilted.

●In a small bowl, mix cornstarch and milk until smooth; stir into soup.

●Bring to a boil; cook and stir 2 minutes or until thickened.

●Stir in cilantro and pepper.

●Enjoy!

Chive Mushroom Soup

INGREDIENTS:

1 Cup fresh mushrooms, finely chopped

¼ Cup butter

2 Tablespoon all-purpose flour

¼ Teaspoon salt

1/8 Teaspoon ground mustard

1 Cup chicken broth

1 Cup half-and-half cream

2 Tablespoon chives, Minced

INSTRUCTIONS:

●In a large saucepan, sauté mushrooms in butter until tender.

●Stir in the flour, salt and mustard until blended; gradually stir in broth.

●Bring to a boil; cook and stir for 2 minutes.

●Reduce heat; stir in cream and chives.

●Cook 5 minutes longer or until heated through.

●Enjoy!

Creamy Curried Pumpkin Soup

INGREDIENTS:

2 Green onions, sliced

¾ Teaspoon curry powder

2 Tablespoon butter

2 Tablespoon all-purpose flour

1 Cup chicken broth

¾ Cup canned pumpkin

1 Cup buttermilk

½ Cup fully cooked ham, cubed

INSTRUCTIONS:

●In a small saucepan, sauté onions with curry powder in butter until tender.

●Stir in flour.

●Gradually add broth and pumpkin.

●Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened.

●Reduce heat. Stir in buttermilk and ham; heat through.

●Serve and enjoy!

Spiced Rhubarb Soup

INGREDIENTS:

8 Cups fresh or frozen rhubarb, diced, thawed

3-1/2 Cups water, divided

1 Cup sugar

4 Cinnamon sticks

¼ Teaspoon salt

3 Tablespoons plus 1-1/2 teaspoon cornstarch

1 Lemon slice

4 Tablespoons sour cream

INSTRUCTIONS:

●In a saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil.

●Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender.

●Discard cinnamon sticks.

●Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil.

●Combine cornstarch and remaining water until smooth; stir into saucepan.

●Cook and stir for 2 minutes or until thickened.

●Remove from the heat; add lemon slice.

●Cover and refrigerate until chilled. Discard lemon slice.

●Ladle soup into bowls.

●Garnish each serving with 1 tablespoon sour cream.

●Enjoy!

Cooking For 2 Meals

Broiled Tilapia Parmesan

INGREDIENTS:

2 tablespoons Parmesan cheese

1 tablespoon butter, softened

2-1/4 teaspoons mayonnaise

1-1/2 teaspoons fresh lemon juice

1/8 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

1/2 pound tilapia fillets

INSTRUCTIONS:

●Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

●In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.

●Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

●Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes.

●Flip the fillets over and broil for a couple more minutes.

●Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.

●Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

●Be careful not to overcook the fish.

●Enjoy!

Chicken Cordon Bleu

INGREDIENTS:

2 skinless, boneless chicken breast halves

2 slices Swiss cheese

2 slices ham

1 tablespoon all-purpose flour

1/4 teaspoon paprika

2 tablespoons butter

2 tablespoons and 2 teaspoons dry white wine

1/4 teaspoon chicken bouillon granules

1 teaspoon cornstarch

1/3 cup heavy whipping cream

INSTRUCTIONS:

●Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

●Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

●Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

●Enjoy!

Brown Sugar Meatloaf

INGREDIENTS:

2 tablespoons packed brown sugar

2 tablespoons ketchup

6 ounces lean ground beef

3 tablespoons milk

1/2 eggs

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 small onion, chopped

1/8 teaspoon ground ginger

3 tablespoons finely crushed saltine cracker crumbs

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.

●Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

●In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

●Bake in preheated oven for 1 hour or until juices are clear.

●Serve and enjoy!

Grilled Salmon

INGREDIENTS:

1/2 pound salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1 tablespoon and 2-1/4 teaspoons soy sauce

1 tablespoon and 2-1/4 teaspoons brown sugar

1 tablespoon and 2-1/4 teaspoons water

1 tablespoon and 1 teaspoon vegetable oil

INSTRUCTIONS:

●Season salmon fillets with lemon pepper, garlic powder, and salt.

●In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large re-sealable plastic bag with the soy sauce mixture, seal, and turn to coat.

●Refrigerate for at least 2 hours.

●Preheat grill for medium heat.

●Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

●Enjoy!

Taco Pie

INGREDIENTS:

1/4 (8 ounce) package refrigerated crescent rolls

1/4 pound ground beef

1/4 (1 ounce) package taco seasoning mix

1/4 (16 ounce) container sour cream

2 ounces shredded Mexican-style cheese blend

1/4 (14 ounce) bag tortilla chips, crushed

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.

●Meanwhile, brown the ground beef in a large skillet over medium high heat.

●Add the taco seasoning and stir together well.

●When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.

●Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

●Serve and enjoy!

Asian Orange Chicken

INGREDIENTS:

3/4 cup water

1 tablespoon orange juice

2 tablespoons lemon juice

2 tablespoons and 2 teaspoons rice vinegar

1 tablespoon and 3/4 teaspoon soy sauce

1-1/2 teaspoons grated orange zest

1/2 cup packed brown sugar

1/4 teaspoon minced fresh ginger root

1/4 teaspoon minced garlic

1 tablespoon chopped green onion

1/8 teaspoon red pepper flakes

1 tablespoon and 1-1/2 teaspoons cornstarch

1 tablespoon water

1 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1/2 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon and 1-1/2 teaspoons olive oil

INSTRUCTIONS:

●Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

●Place the chicken pieces into a re-sealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

●In another re-sealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

●Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

●Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

●Serve and enjoy

Baked Chicken Nuggets

INGREDIENTS:

1 skinless, boneless chicken breasts

1/3 cup Italian seasoned bread crumbs

2 tablespoons and 2 teaspoons grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon dried thyme

1 teaspoon dried basil

2 tablespoons and 2 teaspoons butter, melted

INSTRUCTIONS:

●Preheat oven to 400 degrees F (200 degrees C).

●Cut chicken breasts into 1 1/2-inch sized pieces.

●In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.

●Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.

●Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

●Serve and enjoy!

Pesto Chicken Florentine

INGREDIENTS:

1 tablespoon olive oil

1 clove garlic, finely chopped

2 skinless, boneless chicken breast halves - cut into strips

1 cup fresh spinach leaves

1/2 (4.5 ounce) package dry Alfredo sauce mix

1 tablespoon pesto

1/2 (8 ounce) package dry penne pasta

1-1/2 teaspoons grated Romano cheese

INSTRUCTIONS:

●Heat oil in a large skillet over medium high heat. Add garlic, sauté for 1 minute; then add chicken and cook for 7 to 8 minutes on each side.

●When chicken is close to being cooked through (no longer pink inside), add spinach and sauté all together for 3 to 4 minutes.

●Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

●In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.

●Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

●Enjoy!

Marinated Flank Steak

INGREDIENTS:

2 tablespoons and 2 teaspoons vegetable oil

1 tablespoon and 2-1/4 teaspoons soy sauce

1 tablespoon and 1 teaspoon red wine vinegar

2 teaspoons fresh lemon juice

1-1/2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

5/8 clove garlic, minced

1/8 teaspoon ground black pepper

1/2 pound flank steak

INSTRUCTIONS:

●In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish.

●Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

●Preheat grill for medium-high heat.

●Oil the grill grate. Place steaks on the grill, and discard the marinade.

●Grill meat for 5 minutes per side, or to desired doneness.

●Serve and enjoy!

Buffalo Style Chicken Pizza

INGREDIENTS:

1 skinless, boneless chicken breast halves - cooked and cubed

2 teaspoons butter, melted

3/8 (2 ounce) bottle hot sauce

3/8 (8 ounce) bottle blue cheese salad dressing

3/8 (16 inch) prepared pizza crust

3/8 (8 ounce) package shredded mozzarella cheese

INSTRUCTIONS:

●Preheat oven to 425 degrees F (220 degrees C).

●In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well.

●Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.

●Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes.

●Let set a few minutes before slicing, and serve.

●Serve and enjoy!

Cabbage Roll Casserole

INGREDIENTS:

5 ounces ground beef

2 tablespoons and 2 teaspoons chopped onion

1/8 (29 ounce) can tomato sauce

9 ounces chopped cabbage

2 tablespoons and 2 teaspoons uncooked white rice

1/8 teaspoon salt

3/8 (14 ounce) can beef broth

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.

●In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt.

●Add meat and mix all together. Pour mixture into a 9x13 inch baking dish.

●Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour.

●Stir, replace cover and bake for another 30 minutes.

●Enjoy!

Grilled Marinated Shrimp

INGREDIENTS:

1/3 cup olive oil

1 tablespoon and 1 teaspoon chopped fresh parsley

3/8 lemon, juiced

2 teaspoons hot pepper sauce

1 clove garlic, minced

1 teaspoon tomato paste

3/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon ground black pepper

11 ounces large shrimp, peeled and deveined with tails attached

skewers

INSTRUCTIONS:

●In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper.

●Reserve a small amount for basting later.

●Pour remaining marinade into a large re-sealable plastic bag with shrimp.

●Seal, and marinate in the refrigerator for 2 hours.

●Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

●Lightly oil grill grate.

●Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

●Enjoy!

Chicken Enchiladas

INGREDIENTS:

1/4 (10.75 ounce) can condensed cream of chicken soup

2 tablespoons sour cream

3/4 teaspoon margarine

1/4 onion, chopped

1/4 teaspoon chili powder

1/2 cup chopped cooked chicken breast

1/4 (4 ounce) can chopped green Chile peppers, drained

2 (8 inch) flour tortillas

1/4 cup shredded Cheddar cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a small bowl mix the soup and sour cream; set aside.

●Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and sauté until tender.

●Stir in the chicken, Chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

●Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish.

●Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.

●Roll up tortillas, and place, seam-side-down, in the baking dish.

●Spoon remaining soup mixture on top, and sprinkle with cheese.

●Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

●Serve and Enjoy!

Easy Broccoli Quiche

INGREDIENTS:

2 teaspoons butter

3/8 onion, minced

1/4 teaspoon minced garlic

2/3 cup chopped fresh broccoli

3/8 (9 inch) unbaked pie crust

1/2 cup shredded mozzarella cheese

1-1/4 eggs, well beaten

1/2 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon butter, melted

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft.

●Spoon vegetables into crust and sprinkle with cheese.

●Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

●Bake in preheated oven for 30 minutes, or until center has set.

●Enjoy!

California Grilled Veggie Sandwich

INGREDIENTS:

2 tablespoons mayonnaise

1-1/2 cloves garlic, minced

1-1/2 teaspoons lemon juice

1 tablespoon olive oil

1/2 cup sliced red bell peppers

1/2 small zucchini, sliced

1/2 red onion, sliced

1/2 small yellow squash, sliced

1 (4-x6-inch) focaccia bread pieces, split horizontally

1/4 cup crumbled feta cheese

INSTRUCTIONS:

●In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

●Preheat the grill for high heat.

●Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes.

●The peppers may take a bit longer. Remove from grill, and set aside.

●Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes.

●This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

●Serve and enjoy!

Chicken and Bacon Shish Kabobs

INGREDIENTS:

1 tablespoon and 1 teaspoon soy sauce

1 tablespoon and 1 teaspoon cider vinegar

2 teaspoons honey

2 teaspoons canola oil

3-1/4 large mushrooms, cut in half

5/8 green onions, minced

1 skinless, boneless chicken breast halves - cut into chunks

2-1/2 ounces sliced thick cut bacon, cut in half

3/8 (8 ounce) can pineapple chunks, drained

skewers

INSTRUCTIONS:

●In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

●Preheat grill for high heat.

●Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.

●Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.

●Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

●Enjoy!

Vegetarian Korma

INGREDIENTS:

2-1/4 teaspoons vegetable oil

1/2 small onion, diced

1/2 teaspoon minced fresh ginger root

2 cloves garlic, minced

1 potatoes, cubed

2 carrots, cubed

1/2 fresh jalapeno pepper, seeded and sliced

1 tablespoon and 1-1/2 teaspoons ground unsalted cashews

1/2 (4 ounce) can tomato sauce

1 teaspoon salt

2-1/4 teaspoons curry powder

1/2 cup frozen green peas

1/4 green bell pepper, chopped

1/4 red bell pepper, chopped

1/2 cup heavy cream

1/2 bunch fresh cilantro for garnish

INSTRUCTIONS:

●Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender.

●Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce.

●Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

●Stir peas, green bell pepper, red bell pepper, and cream into the skillet.

●Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

●Serve and enjoy!

Portobello Mushroom Burgers

INGREDIENTS:

2 Portobello mushroom caps

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1-1/2 teaspoons minced garlic

salt and pepper to taste

2 (1 ounce) slices provolone cheese

INSTRUCTIONS:

●Place the mushroom caps, smooth side up, in a shallow dish.

●In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper.

●Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

●Preheat grill for medium-high heat.

●Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

●Enjoy!

Fiery Fish Tacos with Crunchy Corn Salsa

INGREDIENTS:

1/3 cup corn

2 tablespoons and 2 teaspoons diced red onion

1/3 cup peeled, chopped jicama

2 tablespoons and 2 teaspoons diced red bell pepper

1/3 cup fresh cilantro leaves, finely chopped

3/8 lime, zested and juiced

2 teaspoons sour cream

2 teaspoons cayenne pepper

1 teaspoon ground black pepper

2 teaspoons salt

2 (4 ounce) fillets tilapia

2 teaspoons olive oil

4 corn tortillas, warmed

INSTRUCTIONS:

●Preheat grill for high heat.

●In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

●In a small bowl, combine cayenne pepper, ground black pepper, and salt.

●Brush each fillet with olive oil, and sprinkle with spices.

●Arrange fillets on grill grate, and cook for 3 minutes per side.

●For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

●Enjoy!

Grilled Tilapia with Mango Salsa

INGREDIENTS:

1/3 cup extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon minced fresh parsley

1 clove garlic, minced

1 teaspoon dried basil

1 teaspoon ground black pepper

1/2 teaspoon salt

2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced

1/2 red bell pepper, diced

2 tablespoons minced red onion

1 tablespoon chopped fresh cilantro

1 jalapeno pepper, seeded and minced

2 tablespoons lime juice

1 tablespoon lemon juice

salt and pepper to taste

INSTRUCTIONS:

●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag.

●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag.

●Marinate in the refrigerator for 1 hour.

●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl.

●Add the lime juice and 1 tablespoon of lemon juice, and toss well.

●Season to taste with salt and pepper, and refrigerate until ready to serve.

●Preheat an outdoor grill for medium-high heat, and lightly oil grate.

●Remove the tilapia from the marinade, and shake off excess.

●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.

●Serve the tilapia topped with mango salsa.

●Enjoy!

Tangy Honey Glazed Ham

INGREDIENTS:

1/8 (10 pound) fully-cooked, bone-in ham

2 tablespoons packed dark brown sugar

1-1/2 teaspoons pineapple juice

1-1/2 teaspoons honey

1/8 large orange, juiced and zested

1/2 teaspoon Dijon mustard

1/8 teaspoon ground cloves

INSTRUCTIONS:

●Preheat oven to 325 degrees F (165 degrees C).

●Place ham in a roasting pan.

●In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves.

●Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

●Bake ham in preheated oven uncovered for 2 hours.

●Remove ham from oven, and brush with glaze.

●Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

●Serve and enjoy!

Coconut Curry Tofu

INGREDIENTS:

5/8 bunch green onions

3/8 (14 ounce) can light coconut milk

1 tablespoon and 1 teaspoon soy sauce, divided

1/8 teaspoon brown sugar

1/2 teaspoon curry powder

1/4 teaspoon minced fresh ginger

3/4 teaspoon Chile paste

5 ounces firm tofu, cut into 3/4 inch cubes

1-1/4 roma (plum) tomatoes, chopped

3/8 yellow bell pepper, thinly sliced

1-1/2 ounces fresh mushrooms, chopped

1 tablespoon and 1 teaspoon chopped fresh basil

1-1/3 cups chopped bok Choy

salt to taste

INSTRUCTIONS:

●Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

●In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

●Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet.

●Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy.

●Season with salt and remaining soy sauce.

●Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

●Enjoy!

Corn Dogs

INGREDIENTS:

2 tablespoons yellow cornmeal

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon black pepper

1-1/2 teaspoons white sugar

1/2 teaspoon baking powder

1/8 egg

2 tablespoons milk

1/2 cup vegetable oil for frying

1/4 (16 ounce) package beef frankfurters

Skewers

INSTRUCTIONS:

●In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.

●Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters.

●Roll frankfurters in batter until well coated.

●Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

●Enjoy!

Beefy Baked Ravioli

INGREDIENTS:

5 ounces ground beef

1/8 (25 ounce) package frozen cheese ravioli

3/8 (14 ounce) jar spaghetti sauce

3/8 (14.5 ounce) can diced tomatoes, drained

1/3 cup shredded mozzarella cheese

1/3 cup shredded Monterey Jack cheese

1 teaspoon grated Parmesan cheese

INSTRUCTIONS:

●Preheat the oven to 450 degrees F (230 degrees C).

●Crumble the ground beef into a large skillet over medium-high heat.

●Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

●Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce.

●Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli.

●Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

●Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

●Enjoy!

Apple Stuffed Chicken Breast

INGREDIENTS:

1 skinless, boneless chicken breasts

1/4 cup chopped apple

1 tablespoon shredded Cheddar cheese

1-1/2 teaspoons Italian-style dried bread crumbs

1-1/2 teaspoons butter

2 tablespoons dry white wine

2 tablespoons water

1-1/2 teaspoons water

3/4 teaspoon cornstarch

1-1/2 teaspoons chopped fresh parsley, for garnish

INSTRUCTIONS:

●Combine apple, cheese, and bread crumbs. Set aside.

●Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness.

●Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

●Melt butter or margarine in a 7 inch skillet over medium heat.

●Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover.

●Simmer for 15 to 20 minutes, or until chicken is no longer pink.

●Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan.

●Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley.

●Serve and enjoy!

Simple Hamburger Stroganoff

INGREDIENTS:

3/8 (16 ounce) package egg noodles

5 ounces lean ground beef

3/8 (.75 ounce) packet dry brown gravy mix

3/8 (8 ounce) package cream cheese

3/8 (6 ounce) can chopped mushrooms, with liquid

2 tablespoons and 2 teaspoons milk

3/8 (8 ounce) container sour cream

5/8 (10.75 ounce) can condensed cream of mushroom soup

INSTRUCTIONS:

●Bring a large pot of lightly salted water to a boil.

●Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

●In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat.

●Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts.

●Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

●Serve and enjoy!

Easy and Elegant Pork Tenderloin

INGREDIENTS:

2/3 cup Italian seasoned bread crumbs

2 tablespoons and 2 teaspoons olive oil

11 ounces pork tenderloin

INSTRUCTIONS:

●Preheat oven to 425 degrees F (220 degrees C).

●Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.

●Place pork on a shallow cooking sheet.

●Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.

●Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.

●Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

●Enjoy!

Butter Chickpea Curry

INGREDIENTS:

2 medium potatoes, cubed

1 tablespoon canola oil

1/2 medium yellow onion, diced

1/2 teaspoon minced garlic

1 teaspoon curry powder

1 teaspoon garam masala

1/2 teaspoon ground ginger

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 (10.75 ounce) can condensed tomato soup

1/4 cup cream or milk

1/2 (12 ounce) can chickpeas, rinsed and drained

INSTRUCTIONS:

●Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.

●Drain, and set aside.

●Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent.

●Stir in curry powder, garam masala, ginger, cumin, and salt.

●Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas.

●Stir in potatoes. Simmer 5 minutes.

●Enjoy!

Pepper Steak

INGREDIENTS:

1 tablespoon olive oil

1/2 medium onion, chopped

1 large bell peppers, sliced into thin strips

1 clove garlic, minced

2 tablespoons and 2 teaspoons soy sauce

2 tablespoons and 2 teaspoons honey

2 tablespoons and 2 teaspoons red wine vinegar

3/4 pound flank steak, cut into thin strips

INSTRUCTIONS:

●Heat olive oil in a skillet over medium heat.

●Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.

●Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef.

●Cook beef, stirring frequently, until done, about 10 to 15 minutes.

●Stir in cooked vegetables, and cook another 10 to 15 minutes.

●Enjoy!

Shrimp Fettuccine Alfredo

INGREDIENTS:

5 ounces fettuccini pasta

1 teaspoon butter

5 ounces cooked shrimp - peeled and deveined

1-1/4 cloves garlic, minced

1/3 cup half-and-half

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh parsley

salt to taste

INSTRUCTIONS:

●Bring a large pot of lightly salted water to a boil.

●Add pasta and cook for 8 to 10 minutes or until al dente; drain.

●In a large skillet, cook and stir shrimp and garlic in the butter for about one minute.

●Pour in half and half; stir.

●Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly.

●After all Parmesan is added, mix in parsley and salt.

●Stir frequently making sure it does not boil.

●Sauce will take a while to thicken.

●When sauce has thickened, combine with cooked pasta noodles; serve hot.

●Serve and enjoy!

Pork Chops Stuffed with Smoked Gouda and Bacon

INGREDIENTS:

2 ounces smoked Gouda cheese, shredded

4 slices bacon, cooked and crumbled

1/4 cup chopped fresh parsley

1/8 teaspoon ground black pepper

2 (2 1/4 inch thick) center-cut, bone-in pork chops

1 teaspoon olive oil

1/4 teaspoon salt

ground black pepper

INSTRUCTIONS:

●Preheat an outdoor grill for medium heat.

●In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.

●Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact.

●Stuff cheese mixture into pocket, and close with a wooden toothpick.

●Brush meat with oil, and season with salt and more black pepper.

●Lightly oil the grill grate.

●Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.

●Careful not to overcook!

●Serve and enjoy!

Grilled Cheese Sandwich

INGREDIENTS:

4 slices white bread

3 tablespoons butter, divided

2 slices Cheddar cheese

INSTRUCTIONS:

●Preheat skillet over medium heat. Generously butter one side of a slice of bread.

●Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.

●Butter a second slice of bread on one side and place butter-side-up on top of sandwich.

●Grill until lightly browned and flip over; continue grilling until cheese is melted.

●Repeat with remaining 2 slices of bread, butter and slice of cheese.

●Serve and enjoy!

Baked Penne with Italian Sausage

INGREDIENTS:

3/8 (12 ounce) package dry penne pasta

3/4 teaspoon olive oil

5 ounces mild Italian sausage

1/3 cup chopped onion

2 tablespoons and 2 teaspoons white wine

3/8 (15 ounce) can tomato sauce

3/8 (14.5 ounce) can diced tomatoes with garlic

3/8 (6 ounce) can tomato paste

2/3 cup shredded mozzarella cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil.

●Add pasta and cook for 8 to 10 minutes or until al dente; drain.

●Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.

●Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally.

●Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.

●Bake in preheated oven for 20 minutes, or until cheese is melted.

●Enjoy!

Lemon Chicken Piccata

INGREDIENTS:

1-1/2 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions

salt and pepper to taste

1/4 cup all-purpose flour

1 tablespoon vegetable oil, or as needed

1/2 clove garlic, minced

1/2 cup low sodium chicken broth

1/4 lemon, thinly sliced

2 tablespoons fresh lemon juice

1 tablespoon capers, drained and rinsed

1 tablespoon and 1-1/2 teaspoons butter

1 tablespoon minced Italian (flat-leaf) parsley

INSTRUCTIONS:

●Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

●Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed .

●Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

●Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.

●Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated.

●Add the parsley; remove from heat and set aside.

●Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

●Enjoy!

Seasoned Turkey Burgers

INGREDIENTS:

1/2 pound ground turkey

3/8 (1 ounce) package dry onion soup mix

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1-1/2 teaspoons soy sauce

3/8 egg, lightly beaten

2 hamburger buns, split

INSTRUCTIONS:

●In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg.

●Refrigerate the mixture about 10 minutes, then form into 6 patties.

●Preheat the grill for medium-high heat.

●Lightly oil the grill grate. Place the patties on the grill.

●Cook for 20 minutes, turning once, or until well done.

●The inside of the burgers will look whitish in color when cooked through. Serve on buns.

●Enjoy!

Dijon-Tarragon Cream Chicken

INGREDIENTS:

1-1/2 teaspoons butter

1-1/2 teaspoons olive oil

2 skinless, boneless chicken breast halves

salt and pepper to taste

1/4 cup heavy cream

1-1/2 teaspoons Dijon mustard

1 teaspoon chopped fresh tarragon

INSTRUCTIONS:

●Melt the butter and heat the oil in a skillet over medium-high heat.

●Season chicken with salt and pepper, and place in the skillet.

●Brown on both sides.

●Reduce heat to medium, cover, and continue cooking 15 minutes.

●Set aside and keep warm.

●Stir cream into the pan, scraping up brown bits.

●Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened.

●Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

●Enjoy!

Sesame Noodles

INSTRUCTIONS:

1/4 (16 ounce) package linguine pasta

1-1/2 cloves garlic, minced

1 tablespoon and 1-1/2 teaspoons sugar

1 tablespoon and 1-1/2 teaspoons safflower oil

1 tablespoon and 1-1/2 teaspoons rice vinegar

1 tablespoon and 1-1/2 teaspoons soy sauce

1-1/2 teaspoons sesame oil

1/2 teaspoon chili sauce

1-1/2 green onions, sliced

1/4 teaspoon sesame seeds, toasted

INSTRUCTIONS:

●Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes.

●Drain, and transfer to a serving bowl.

●Meanwhile, place a saucepan over medium-high heat.

●Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce.

●Bring to a boil, stirring constantly, until sugar dissolves.

●Pour sauce over linguine, and toss to coat.

●Garnish with green onions and sesame seeds.

●Serve and enjoy!

Pepperoni Bread

INGREDIENTS:

1/4 (1 pound) loaf frozen bread dough, thawed

1/4 egg, beaten

1 ounce sliced pepperoni sausage

3 tablespoons and 1/2 teaspoon shredded mozzarella cheese

2-1/2 teaspoons grated Parmesan cheese

1/4 teaspoon Italian seasoning

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

●Roll frozen bread dough out into a rectangle. Brush dough with beaten egg.

●Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough.

●Sprinkle on the Italian seasoning.

●Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.

●Bake in preheated oven for 40 minutes, or until golden.

●Enjoy!

Teriyaki Chicken

INGREDIENTS:

3/8 (3 pound) whole chicken, cut in half

1/4 cup granulated sugar

1/4 cup soy sauce

1 teaspoon grated fresh ginger

5/8 clove garlic, minced

INSTRUCTIONS:

●Rinse chicken halves, and pat dry with paper towels.

●Place chicken cut side down in a 9x13 inch baking dish.

●In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic.

●Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.

●Preheat oven to 350 degrees F (175 degrees C).

●Bake chicken uncovered in the preheated oven for 1 hour, basting frequently.

●Test for doneness, making sure there is no pink left in the meat.

●Let cool slightly, then cut into smaller pieces to serve.

●Enjoy!

Cheesy Italian Tortellini

INGREDIENTS:

2-1/2 ounces ground beef

2-1/2 ounces Italian sausage, casings removed

3/8 (16 ounce) jar marinara sauce

3/8 (4.5 ounce) can sliced mushrooms

3/8 (14.5 ounce) can Italian-style diced tomatoes, undrained

3/8 (9 ounce) package refrigerated or fresh cheese tortellini

1/3 cup shredded mozzarella cheese

2 tablespoons and 2 teaspoons shredded Cheddar cheese

INSTRUCTIONS:

●Crumble the ground beef and Italian sausage into a large skillet.

●Cook over medium-high heat until browned. Drain.

●Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker.

●Cover, and cook on LOW heat for 7 to 8 hours.

●Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top.

●Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

●Serve and enjoy!

Cuban Ropa Vieja

INGREDIENTS:

1 teaspoon vegetable oil

11 ounces beef flank steak

1/3 cup beef broth

3/8 (8 ounce) can tomato sauce

3/8 small onion, sliced

3/8 green bell pepper, seeded and sliced into strips

5/8 clove garlic, chopped

3/8 (6 ounce) can tomato paste

1/4 teaspoon ground cumin

1/4 teaspoon chopped fresh cilantro

1 teaspoon olive oil

1 teaspoon white vinegar

INSTRUCTIONS:

●Heat vegetable oil in a large skillet over medium-high heat.

●Brown the flank steak on each side, about 4 minutes per side.

●Transfer beef to a slow cooker.

●Pour in the beef broth and tomato sauce.

●Then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.

●Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.

●When ready to serve, shred meat and serve with tortillas or rice.

●Enjoy!

Serbian Ground Beef, Veggie, and Potato Bake

INGREDIENTS:

1/2 pound ground beef

1-1/2 teaspoons olive oil

1/2 green bell pepper, chopped

1/2 onion, chopped

1/2 carrot, shredded

1 celery stalks, chopped

3/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon crushed red pepper

1/2 pinch ground cinnamon

1/2 pinch ground cloves

2 tablespoons water

1 tablespoon red wine

1/2 cube beef bouillon

1 tablespoon half-and-half

1 potatoes, peeled and sliced

INSTRUCTIONS:

●Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.

●In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and sauté the green pepper, onion, carrot, and celery until tender.

●Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves.

●Stir in the water and red wine until heated through.

●Dissolve the beef bouillon cube into the mixture.

●Remove skillet from heat, and mix in the half-and-half.

●Layer the bottom of the prepared casserole dish with enough potato slices to cover.

●Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.

●Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

●Enjoy!

Basic Baked Spaghetti

INGREDIENTS:

1/4 pound lean ground beef

3/8 (16 ounce) jar spaghetti sauce

5 ounces spaghetti

1/3 cup shredded mild Cheddar cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown.

●Mix spaghetti sauce into skillet. Reduce heat and simmer.

●Meanwhile, bring a large pot of lightly salted water to a boil.

●Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.

●Mix together spaghetti and meat mixture, pour into 9x13 pan.

●Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

●Enjoy!

Crispy Fried Chicken

INGREDIENTS:

1/4 (4 pound) chicken, cut into pieces

1/4 cup buttermilk

1/2 cup all-purpose flour for coating

1/4 teaspoon paprika

salt and pepper to taste

2 cups vegetable oil for frying

INSTRUCTIONS:

●Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use).

●Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

●Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

●Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil.

●Heat until very hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in hot oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes.

●Remove cover, raise heat again and continue to fry until crispy.

●Drain the fried chicken on paper towels.

●Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

●Serve and enjoy!

Mexican Lasagna

INGREDIENTS:

6 ounces lean ground beef

3/8 (1 ounce) package taco seasoning mix

3/8 (14 ounce) can peeled and diced tomatoes with juice

4 (6 inch) corn tortillas

1/3 cup and 1 tablespoon prepared salsa

3 tablespoons and 1/2 teaspoon shredded Colby cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes.

●Line a 9x13-inch baking dish with half the tortillas.

●Spoon the beef mixture into the dish, then top with the remaining tortillas.

●Spread salsa over the tortillas and sprinkle with the cheese.

●Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

●Serve and enjoy!

Spinach Cheese Manicotti

INGREDIENTS:

3/8 (15 ounce) container ricotta cheese

3/8 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

2 tablespoons and 2 teaspoons minced onion

3/8 egg

3/4 teaspoon minced fresh parsley

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/2 cup shredded mozzarella cheese, divided

2 tablespoons and 2 teaspoons grated Parmesan cheese, divided

5/8 (26 ounce) jar spaghetti sauce

1/2 cup water

3/8 (8 ounce) package manicotti shells

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a large bowl, combine ricotta, spinach, onion and egg.

●Season with parsley, pepper and garlic powder.

●Mix in 1 cup mozzarella and 1/4 cup Parmesan.

●In a separate bowl, stir together spaghetti sauce and water.

●Spread 1 cup sauce in the bottom of a 9x13 inch baking dish.

●Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish.

●Cover with remaining sauce.

●Sprinkle with remaining mozzarella and Parmesan.

●Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

●Serve and enjoy!

Kielbasa and Cabbage

INGREDIENTS:

2 slices bacon

1 tablespoon and 1 teaspoon water

2 teaspoons white sugar

3/8 onion, chopped

3/4 teaspoon minced garlic

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon seasoning salt

1 teaspoon caraway seed

3/8 large head cabbage, cut into small wedges

5 ounces Polish kielbasa

INSTRUCTIONS:

●In a large skillet, fry bacon over medium high heat until browned, turning once.

●Remove bacon from pan, reserving drippings, and place on paper towels.

●Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings.

●Add cabbage, and gently stir.

●Cover, and cook over medium heat for 10 to 15 minutes.

●Add kielbasa to the pan.

●Cook, covered, for an additional 10 to 15 minutes.

●Crumble bacon over top, and serve hot.

●Serve and enjoy!

Fabulous Zucchini Grinders

INGREDIENTS:

1-1/2 teaspoons olive oil

1 clove garlic, peeled and coarsely chopped

1/2 pinch crushed red pepper flakes

1-1/2 teaspoons chopped fresh basil

1/2 teaspoon red wine vinegar

1/2 teaspoon white sugar

1/2 (14.5 ounce) can diced tomatoes

salt and pepper to taste

1-1/2 teaspoons butter

1 medium zucchini, cubed

1/2 pinch red pepper flakes

salt and pepper to taste

3/4 cup shredded mozzarella cheese

2 (6 inch) French or Italian sandwich rolls, split

INSTRUCTIONS:

●To make marinara sauce, heat olive oil in a saucepan over medium.

●Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant.

●Stir in sugar, vinegar, salt, and pepper.

●Pour in tomatoes with their juices and simmer over low heat for 15 minutes.

●Remove from heat and puree until smooth in food processor or blender.

●Preheat the oven to 350 degrees F (175 degrees C).

●Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender.

●Season with red pepper flakes, salt, and pepper.

●Spoon a generous amount of the zucchini mixture into each sandwich roll.

●Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella.

●Close the rolls, and wrap individually in aluminum foil.

●Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

●Enjoy!

Spicy Vegan Potato Curry

INGREDIENTS:

1-1/4 potatoes, peeled and cubed

2 teaspoons vegetable oil

3/8 yellow onion, diced

1 clove garlic, minced

3/4 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1-1/4 teaspoons curry powder

1-1/4 teaspoons garam masala

3/8 (1 inch) piece fresh ginger root, peeled and minced

3/4 teaspoon salt

3/8 (14.5 ounce) can diced tomatoes

3/8 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

3/8 (15 ounce) can peas, drained

3/8 (14 ounce) can coconut milk

INSTRUCTIONS:

●Place potatoes into a large pot and cover with salted water.

●Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes.

●Drain and allow to steam dry for a minute or two.

●Meanwhile, heat the vegetable oil in a large skillet over medium heat.

●Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

●Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more.

●Add the tomatoes, garbanzo beans, peas, and potatoes.

●Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

●Enjoy!

Beer Batter Fish

INGREDIENTS:

2 cups vegetable oil for frying

2 (4 ounce) fillets cod

salt and pepper to taste

1/4 cup all-purpose flour

1-1/2 teaspoons garlic powder

1-1/2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 egg, beaten

1/4 (12 fluid ounce) can or bottle beer

INSTRUCTIONS:

●Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

●Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper.

●Stir egg into dry ingredients.

●Gradually mix in beer until a thin batter is formed.

●You should be able to see the fish through the batter after it has been dipped.

●Dip fish fillets into the batter, then drop one at a time into hot oil.

●Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

●Serve and enjoy!

Garlic Cheese Chicken Rollups

INGREDIENTS:

2 skinless, boneless chicken breasts

1/2 cup dried bread crumbs, seasoned

1/4 cup grated Parmesan cheese

2 tablespoons butter, melted

1/2 (7 ounce) package garlic cheese spread

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Pound chicken breasts until thinned out.

●In a shallow dish or bowl mix together bread crumbs and cheese.

●Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture.

●Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture.

●Roll up each breast and secure with toothpicks.

●Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all.

●Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

●Enjoy!

Cod with Italian Crumb Topping

INGREDIENTS:

2 tablespoons fine dry bread crumbs

1 tablespoon grated Parmesan cheese

1-1/2 teaspoons cornmeal

1/2 teaspoon olive oil

1/4 teaspoon Italian seasoning

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

2 (3 ounce) fillets cod fillets

1/2 egg white, lightly beaten

INSTRUCTIONS:

●Preheat oven to 450 degrees F (230 degrees C).

●In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, Italian seasoning, garlic powder and pepper; set aside.

●Coat the rack of a broiling pan with cooking spray.

●Place the cod on the rack, folding under any thin edges of the filets.

●Brush with the egg white, then spoon the crumb mixture evenly on top.

●Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

●Enjoy!

Jimmy's Mexican Pizza

INGREDIENTS:

2 ounces ground beef

1/4 medium onion, diced

1/4 clove garlic, minced

3/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon salt

1/4 (16 ounce) can refried beans

1 (10 inch) flour tortillas

2 tablespoons salsa

1/4 cup shredded Cheddar cheese

1/4 cup shredded Monterey Jack cheese

1/2 green onions, chopped

1/2 roma (plum) tomatoes, diced

1 tablespoon thinly sliced jalapeno pepper

1 tablespoon sour cream

INSTRUCTIONS:

●Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

●Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease.

●Season the meat with chili powder, cumin, paprika, salt and pepper.

●Lay one tortilla in each pie plate, and cover with a layer of refried beans.

●Spread half of the seasoned ground beef over each one, and then cover with a second tortilla.

●Bake for 10 minutes in the preheated oven.

●Remove the plates from the oven, and let cool slightly.

●Spread half of the salsa over each top tortilla.

●Cover each pizza with half of the Cheddar and Monterey Jack cheeses.

●Place half of the tomatoes, half of the green onions, half of the jalapeno slice onto each one.

●Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

●Serve and enjoy!

Easy Slow Cooker Meatballs

INGREDIENTS:

3 ounces ground beef

2 tablespoons and 1-1/2 teaspoons Italian seasoned bread crumbs

1-1/2 teaspoons chopped fresh parsley

1/4 clove garlic, minced

1/8 medium yellow onion, chopped

1/8 egg, beaten

1/8 (28 ounce) jar spaghetti sauce

1/8 (16 ounce) can crushed tomatoes

1/8 (14.25 ounce) can tomato puree

INSTRUCTIONS:

●In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg.

●Shape the mixture into 16 meatballs.

●In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree.

●Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

●Serve and enjoy!

Apple Pork Chops

INGREDIENTS:

1 tablespoon vegetable oil

1/4 cup chopped onion

2 (1/2-inch thick) pork chops

1/4 teaspoon salt

ground black pepper to taste

1 apples - peeled, cored and sliced

1 tablespoon brown sugar

1/4 teaspoon ground mustard

1/8 teaspoon ground cloves

1/4 cup and 2 tablespoons hot water

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C).

●Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender.

●Remove onion and set aside. Brown pork chops on both sides in oil.

●Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper.

●Cover the chops with the apples and cooked onion.

●In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops.

●Cover and bake in the preheated oven for 30 to 45 minutes.

●Enjoy!

Restaurant Style Beef and Broccoli

INGREDIENTS:

2 tablespoons and 2 teaspoon oyster sauce

1 teaspoon Asian (toasted) sesame oil

2 tablespoons and 2 teaspoons sherry

1/2 teaspoon soy sauce

1/2 teaspoon white sugar

1/2 teaspoon cornstarch

6 ounces beef round steak, cut into 1/8-inch thick strips

1 tablespoon and 1-1/2 teaspoons vegetable oil, plus more if needed

1/2 thin slice of fresh ginger root

1/2 clove garlic, peeled and smashed

1/2 pound broccoli, cut into florets

INSTRUCTIONS:

●Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved.

●Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

●Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic.

●Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard.

●Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes.

●Remove the broccoli from the wok, and set aside.

●Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes.

●Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

●Enjoy!

Cube Steak Parmesan

INGREDIENTS:

1 tablespoon and 1-1/2 teaspoons all-purpose flour

1 eggs

1 tablespoon water

2 tablespoons and 2 teaspoons crushed saltine crackers

2 tablespoons and 2 teaspoons grated Parmesan cheese

1/4 teaspoon dried basil

1 tablespoon and 1-1/2 teaspoons vegetable oil

2 (4 ounce) beef cube steaks

1/2 cup and 2 tablespoons canned tomato sauce

1 teaspoon white sugar

1/4 teaspoon dried oregano, divided

1/8 teaspoon garlic powder

2 slices mozzarella cheese

2 tablespoons and 2 teaspoons grated Parmesan cheese

INSTRUCTIONS:

●Preheat the oven to 350 degrees F (175 degrees C).

●In a shallow dish, stir together the flour, salt and pepper.

●In a separate bowl, whisk together the eggs and water with a fork.

●In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

●Heat the oil in a large skillet over medium heat.

●Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture.

●Place them in the skillet, and fry just until browned on each side.

●Arrange steaks in a single layer in a greased casserole dish.

●Bake for 25 minutes in the preheated oven.

●Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder.

●Spoon over steaks when the 25 minutes are up.

●Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top.

●Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

●Enjoy!

Brisket with BBQ Sauce

INGREDIENTS:

13 ounces lean beef brisket

1-1/4 teaspoons liquid smoke flavoring

1/2 teaspoon onion salt

1/2 teaspoon garlic salt

1 teaspoon brown sugar

3 tablespoons and 1/2 teaspoon ketchup

1-3/4 teaspoons butter

2-1/2 teaspoons water

1/8 teaspoon celery salt

1/2 teaspoon liquid smoke flavoring

1-1/4 teaspoons Worcestershire sauce

1/4 teaspoon mustard powder

salt and pepper to taste

INSTRUCTIONS:

●Pour liquid smoke over brisket. Rub with onion salt and garlic salt.

●Roll brisket in foil and refrigerate overnight.

●Preheat oven to 300 degrees F (150 degrees C).

●Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours.

●Remove from oven, cool, and then slice. Put slices back into pan.

●In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.

●Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

●Enjoy!

Stuffed Green Peppers

INGREDIENTS:

2/3 cup water

1/3 cup uncooked white rice

1 large green bell peppers, halved and seeded

1/2 pound lean ground beef

3/8 onion, diced

garlic powder to taste

salt to taste

ground black pepper to taste

3/8 (15 ounce) can tomato sauce

2/3 cup finely shredded mozzarella cheese

INSTRUCTIONS:

●In a medium saucepan, bring water to a boil. Add rice and stir.

●Reduce heat, cover and simmer for 20 minutes.

●Preheat oven to 350 degrees F (175 degrees C).

●Place green bell peppers in a medium saucepan with enough water to cover.

●Bring to a boil and cook for 10 minutes.

●Remove peppers from the water and set aside in a 9x13 inch baking dish.

●In a large saucepan over medium heat, brown the ground beef; drain.

●Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper.

●Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes.

●Remove from heat.

●Spoon the meat mixture onto each half of the green peppers.

●Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.

●Sprinkle mozzarella cheese over the top of each stuffed pepper.

●Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

●Serve and enjoy!

Hearty Ham Casserole

INGREDIENTS:

3/4 cup and 2 teaspoons potatoes, cubed

3/4 cup and 2 teaspoons cooked ham, cubed

3/8 (15.25 ounce) can whole kernel corn, drained

1 tablespoon and 1-3/4 teaspoons finely minced fresh parsley

1 tablespoon and 1-3/4 teaspoons butter

1-1/4 teaspoons chopped onions

2 tablespoons and 1/2 teaspoon all-purpose flour

2/3 cup and 2 teaspoons milk

1/8 teaspoon ground black pepper

1-1/2 ounces processed cheese food, shredded

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

●Drain and cool.

●Combine potatoes, ham, corn and parsley; set aside.

●In a saucepan sauté onion in butter for 2 minutes, stir in flour until blended well.

●Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes.

●Remove from heat and pour over the ham mixture. Stir to mix well.

●Pour into greased 11x7 baking dish. Cover and bake for 25 minutes.

●Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

●Serve and enjoy!

Brown Rice and Black Bean Casserole

INGREDIENTS:

1 tablespoon and 1 teaspoon brown rice

1/4 cup vegetable broth

3/4 teaspoon olive oil

1 tablespoon and 1 teaspoon diced onion

1/4 medium zucchini, thinly sliced

1/2 cooked skinless boneless chicken breast halves, chopped

2 tablespoons sliced mushrooms

1/8 teaspoon cumin

salt to taste

ground cayenne pepper to taste

1/4 (15 ounce) can black beans, drained

1/4 (4 ounce) can diced green Chile peppers, drained

1 tablespoon and 1 teaspoon shredded carrots

1/2 cup shredded Swiss cheese

INSTRUCTIONS:

●Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.

●Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

●Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms.

●Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.

●In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.

●Cover casserole loosely with foil, and bake 30 minutes in the preheated oven.

●Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

●Enjoy!

Grilled Asian Chicken

INGREDIENTS:

2 tablespoons soy sauce

2 teaspoons sesame oil

1 tablespoon honey

1-1/2 slices fresh ginger root

1 clove garlic, crushed

2 skinless, boneless chicken breast halves

INSTRUCTIONS:

●In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic.

●Heat in microwave on medium for 1 minute, then stir.

●Heat again for 30 seconds, watching closely to prevent boiling.

●Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

●Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan.

●Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

●Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear.

●Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

●Serve and enjoy!

Shepherd's Pie

INGREDIENTS:

1-1/4 potatoes, peeled and quartered

1/4 pound lean ground beef

1/4 (4 ounce) can sliced mushrooms

1/4 (15 ounce) can mixed vegetables

1/4 (10.75 ounce) can condensed cream of mushroom soup

1/4 (10.75 ounce) can condensed cream of celery soup

salt and pepper to taste

2-1/4 teaspoons butter

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.

●Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes.

●Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.

●In a large skillet, cook ground beef until brown over medium-high heat.

●Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through.

●Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.

●Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

●Enjoy!

Chicken Suiza Cornbread Bake

INGREDIENTS:

1 tablespoon and 1 teaspoon butter

1/8 onion, finely chopped

1/8 clove garlic, minced

1/8 (15.25 ounce) can whole kernel corn, drained

1/8 (15 ounce) can cream-style corn, drained

1/8 teaspoon salt

1 tablespoon and 1 teaspoon egg substitute

1/8 (8.5 ounce) package corn bread mix

1/3 cup and 1 tablespoon chopped cooked chicken breast

1 teaspoon canned green Chile peppers, chopped

1/2 ounce sliced fresh mushrooms

1/4 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

1/8 teaspoon ground black pepper, or to taste

1/8 (8 ounce) package Monterey Jack cheese, shredded

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

●Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes Remove from heat and set aside.

●In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix.

●Fold in cooked onion mixture. Pour into prepared baking dish.

●In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper.

●Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.

●Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

●Serve and enjoy!

Original Homemade Italian Beef

INGREDIENTS:

1 pound beef chuck roast

1 (1 ounce) package dry Italian salad dressing mix

1/3 cup water

3/8 (16 ounce) jar pepperoncini peppers

2-3/4 hamburger buns, split

INSTRUCTIONS:

●Place the roast into a slow cooker, and season with Italian dressing mix.

●Pour in the water.

●Cover, and cook on High for 6 to 7 hours.

●During the last hour, shred the meat with two forks

●Add the peppers, and as much of the juice as you like for additional flavor.

●Serve with buns.

●Enjoy!

Porcupines

INGREDIENTS:

6 ounces lean ground beef

3 tablespoons and 1/2 teaspoon uncooked white rice

3 tablespoons and 1/2 teaspoon water

3 tablespoons and 1/2 teaspoon chopped onion

1/2 teaspoon salt

1/4 teaspoon celery salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

3/8 (15 ounce) can tomato sauce

1/3 cup and 1 tablespoon water

INSTRUCTIONS:

●In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion.

●Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.

●Preheat oven to 350 degrees F (175 degrees C).

●In a large skillet over medium heat, brown the meatballs; drain fat.

●In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water.

●Place the browned meatballs into the tomato sauce, turning to coat well.

●Cover and bake in a preheated oven for 45 minutes.

●Uncover, and cook for an additional 15 minutes.

●Serve and enjoy!

Seafood Enchiladas

INGREDIENTS:

3/8 onion, chopped

1 teaspoon butter

2-1/2 ounces fresh crabmeat

1-1/2 ounces shrimp - peeled, deveined and coarsely chopped

2-1/2 ounces Colby cheese

2 (10 inch) flour tortillas

1/3 cup half-and-half cream

2 tablespoons and 2 teaspoons sour cream

1 tablespoon and 1 teaspoon butter, melted

1/2 teaspoon dried parsley

1/8 teaspoon garlic salt

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a large skillet, sauté onions in 1 tablespoon butter until transparent.

●Remove the skillet from heat and stir in crabmeat and shrimp.

●Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla.

●Roll the tortillas up around the mixture and arrange the rolled tortillas in a baking dish.

●In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter.

●Stir until the mixture is lukewarm and blended.

●Pour sauce over the enchiladas, and sprinkle with remaining cheese.

●Bake in preheated oven for 30 minutes.

●Serve and enjoy!

Pad Thai

INGREDIENTS:

3/8 (12 ounce) package rice noodles

2 teaspoons butter

5 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces

1 tablespoon and 1 teaspoon vegetable oil

1-1/4 eggs

1 teaspoon white wine vinegar

2 teaspoons fish sauce

1 tablespoon white sugar

1/8 teaspoon crushed red pepper

2/3 cup bean sprouts

1 tablespoon and 1 teaspoon crushed peanuts

1 green onions, chopped

3/8 lemon, cut into wedges

INSTRUCTIONS:

●Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

●Heat butter in a wok or large heavy skillet. Sauté chicken until browned.

●Remove, and set aside. Heat oil in wok over medium-high heat.

●Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes.

●Add softened noodles, and vinegar, fish sauce, sugar and red pepper.

●Adjust seasonings to taste. Mix while cooking, until noodles are tender.

●Add bean sprouts, and mix for 3 minutes.

●Serve and enjoy!

Sweet and Sour Chicken

INGREDIENTS:

1/2 pound skinless, boneless chicken breast meat - cubed

1 tablespoon vegetable oil

1/4 cup sliced green bell pepper

1/4 cup sliced red bell pepper

1/2 cup carrot strips

1/2 clove garlic, minced

1-1/2 teaspoons cornstarch

2 tablespoons low sodium soy sauce

1/2 (8 ounce) can pineapple chunks, juice reserved

1-1/2 teaspoons vinegar

1-1/2 teaspoons brown sugar

1/4 teaspoon ground ginger

INSTRUCTIONS:

●Brown chicken in oil in a large skillet over medium high heat.

●Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.

●In a small bowl, combine cornstarch and soy sauce and mix together.

●Pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger.

●Stir together and bring to a full boil.

●Enjoy!

Waikiki Meatballs

INGREDIENTS:

1/2 pound ground beef

3 tablespoons and 1-3/4 teaspoons crushed saltine cracker crumbs

1 tablespoon and 2-1/4 teaspoons minced onion

3/8 egg

1 tablespoon and 1 teaspoon milk

1/2 teaspoon ground ginger

1/8 teaspoon salt

1 teaspoon olive oil

2 teaspoons cornstarch

2 tablespoons and 2 teaspoons packed brown sugar

3/8 (15 ounce) can pineapple chunks - drained, with juice reserved

1 tablespoon and 2-1/4 teaspoons white vinegar

1 teaspoon soy sauce

1 tablespoon and 2-1/4 teaspoons chopped green bell pepper

INSTRUCTIONS:

●In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt.

●Shape mixture by rounded tablespoonful into meatballs.

●Heat olive oil in a large skillet over medium heat.

●Place meatballs in skillet and cook until evenly brown, and meat is no longer pink.

●Drain excess fat.

●In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce.

●Mix until smooth, then pour into the skillet with meatballs.

●Cook, stirring constantly, until mixture thickens and boils, about 5 minutes.

●Stir in the green pepper and pineapple chunks. Heat through.

●Enjoy!

Butter Bean Burgers

INGREDIENTS:

1/2 (15 ounce) can butter beans, drained

1/2 small onion, chopped

1-1/2 teaspoons finely chopped jalapeno pepper

3 saltine crackers, crushed

1/2 egg, beaten

1/4 cup shredded Cheddar cheese

1/8 teaspoon garlic powder

salt and pepper to taste

2 tablespoons vegetable oil

INSTRUCTIONS:

●In a medium bowl, mash butter beans.

●Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper.

●Divide into 4 equal parts, and shape into patties.

●Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth.

●Fry patties until golden, about 5 minutes on each side.

●Enjoy!

Ginger Veggie Stir-Fry

INGREDIENTS:

1 teaspoon cornstarch

1/2 clove garlic, crushed

3/4 teaspoon chopped fresh ginger root, divided

1 tablespoon and 1 teaspoon vegetable oil, divided

3/8 small head broccoli, cut into florets

2 tablespoons and 2 teaspoons snow peas

1/4 cup julienned carrots

2 tablespoons and 2 teaspoons halved green beans

2 teaspoons soy sauce

2-1/2 teaspoons water

1 tablespoon and 1 teaspoon chopped onion

1/2 teaspoon salt

INSTRUCTIONS:

●In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved.

●Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

●Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat.

●Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.

●Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger.

●Cook until vegetables are tender but still crisp.

●Enjoy!

Eggplant Croquettes

INGREDIENTS:

5/8 medium eggplants, peeled and cubed

1/3 cup shredded sharp Cheddar cheese

1/3 cup Italian seasoned bread crumbs

5/8 eggs, beaten

2 teaspoons dried parsley

2 teaspoons chopped onion

3/8 clove garlic, minced

1/3 cup vegetable oil for frying

1/4 teaspoon salt

1/8 teaspoon ground black pepper

INSTRUCTIONS:

●Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes.

●Turn eggplant over and microwave another 2 minutes.

●The eggplant should be tender, cook another 2 minutes if the eggplants are not tender.

●Drain any liquid from the eggplants and mash.

●Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant.

●Mix well. Shape the eggplant mixture into patties.

●Heat oil in a large skillet. Drop eggplant patties one at a time into skillet.

●Fry each side of the patties until golden brown, approximately 5 minutes on each side.

●Patties can be frozen before frying and cooked later.

●Enjoy!

Chicken Chimichangas with Sour Cream Sauce

INGREDIENTS:

1/2 large skinless, boneless chicken breast halves

3/4 cup water

3/4 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon onion powder

1/8 teaspoon cayenne pepper

1/4 (7 ounce) can chopped green chilies, divided

2 tablespoons diced onion

3/4 large clove garlic, minced

1-1/2 teaspoons butter

1-1/2 teaspoons all-purpose flour

1/4 cup water

1/4 cube chicken bouillon

2 tablespoons sour cream

oil for frying

2 (8 inch) flour tortillas

2 ounces shredded Monterey Jack cheese

INSTRUCTIONS:

●Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic. Reserve remaining chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.

● melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved green chilies and the sour cream.

●Heat oil in a saucepan to 375 degrees F (190 degrees C).

●Place a tortilla onto your work surface, then spoon about the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.

●Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Remove toothpicks.

●Enjoy!

Quick Gnocchi

INGREDIENTS:

1 cup dry potato flakes

1 cup boiling water

1 egg, beaten

1 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 cups all-purpose flour

INSTRUCTIONS:

●Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.

●Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well-floured board. Knead lightly.

●Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.

●Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

●Enjoy!

Amatriciana

INGREDIENTS:

2 slices bacon, diced

1/4 cup chopped onion

1/2 teaspoon minced garlic

1/8 teaspoon crushed red pepper flakes

1 (14.5 ounce) can stewed tomatoes

1/2 pound linguine pasta, uncooked

1-1/2 teaspoons chopped fresh basil

1 tablespoon grated Parmesan cheese

INSTRUCTIONS:

●Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes.

●Drain all but 2 tablespoons of drippings from the pan.

●Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.

●Add canned tomatoes, un-drained; simmer 10 minutes, breaking up tomatoes.

●Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.

●Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

●Serve and enjoy!

Moroccan Tagine

INGREDIENTS:

1 teaspoon olive oil

5/8 skinless, boneless chicken breast halves - cut into chunks

1/8 onion, chopped

1 clove garlic, minced

3/8 small butternut squash, peeled and chopped

3/8 (15.5 ounce) can garbanzo beans, drained and rinsed

3/8 carrot, peeled and chopped

3/8 (14.5 ounce) can diced tomatoes with juice

3/8 (14 ounce) can vegetable broth

1 teaspoon sugar

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon ground coriander

3/8 dash cayenne pepper

INSTRUCTIONS:

●Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.

●Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet.

●Season with salt, coriander, and cayenne pepper.

●Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

●Enjoy!

Aloo Phujia

INGREDIENTS:

1/2 onion, chopped

2 tablespoons vegetable oil

1/2 pound potatoes, peeled and cubed

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1/8 teaspoon ground cumin

1 tomatoes, chopped

INSTRUCTIONS:

●Lightly brown onion in oil in a medium size skillet.

●Stir in salt, cayenne, turmeric and cumin.

●Add potatoes and cook 10 minutes stirring occasionally.

●Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

●Serve and enjoy!

Crunchy Oven Fried Tilapia

INGREDIENTS:

2 tablespoons all-purpose flour

1/8 teaspoon salt

pepper

1 egg whites

1/2 pound tilapia fillets

2 tablespoons dried bread crumbs

2 tablespoons cornmeal

1/4 teaspoon dried basil, crushed

INSTRUCTIONS:

●Preheat oven to 450 degrees F (230 degrees Celsius).

●Sift or stir flour, salt, and pepper together in a shallow dish, and set aside.

●In a bowl, beat egg whites until white and frothy.

●In another bowl, combine bread crumbs with cornmeal and basil.

●To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.

●Spray a shallow baking dish with non-stick cooking spray.

●Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking.

●Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a folk.

●Serve and enjoy!

Ratatouille Bake

INGREDIENTS:

1 teaspoon olive oil

1-3/4 cloves garlic, minced

3/8 onion, chopped

2/3 cup peeled and diced eggplant

2/3 cup chopped zucchini

3/8 green bell pepper, chopped

3/8 (14.5 ounce) can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried parsley

1/8 teaspoon salt

1/8 teaspoon black pepper

3/8 (8 ounce) package frozen cheese ravioli

1/4 cup shredded mozzarella cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C); spray a baking dish with cooking spray.

●Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes.

●Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently.

●Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

●Cook the frozen ravioli as directed on the package; drain.

●Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli.

●Sprinkle with the cheese.

●Bake in the oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

●Serve and enjoy!

Cordon Bleu Chicken Rolls

INGREDIENTS:

2-3/4 skinless, boneless chicken breasts

2-3/4 slices cooked ham

1-1/4 slices Swiss cheese, cut into 1 inch pieces

salt and pepper to taste

1/4 teaspoon dried thyme

1 tablespoon and 1 teaspoon melted butter

2 tablespoons and 2 teaspoons cornflakes cereal crumbs

3/8 (10.75 ounce) can condensed cream of chicken soup

2 tablespoons and 2 teaspoons sour cream

1/4 teaspoon lemon juice

INSTRUCTIONS:

●Preheat oven to 400 degrees F (200 degrees C).

●Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.

●Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste.

●Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside.

●Tuck in ends and fasten with toothpicks.

●Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl.

●Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly.

●Place coated rolls in a lightly greased 9x13 inch baking dish.

●Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear.

●Serve with cordon bleu sauce, if desired.

●To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

●Enjoy!

Bean Quesadillas

INSTRUCTIONS:

1/2 teaspoon vegetable oil

1/8 onion, finely diced

3/8 clove garlic, minced

1/8 (15 ounce) can black beans, rinsed and drained

1/8 green bell pepper, chopped

3/8 tomatoes, chopped

1/8 (10 ounce) package frozen corn

2 (12 inch) flour tortillas

2 tablespoons and 2 teaspoons shredded Cheddar cheese

2 teaspoons vegetable oil

INSTRUCTIONS:

●Heat 1 tablespoon oil in a skillet over medium heat, and sauté the onion and garlic until soft.

●Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

●Spread 6 tortillas with equal amounts of the bean and vegetable mixture.

●Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.

●Heat 1/4 cup oil in a large skillet over medium-high heat.

●Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

●Enjoy!

Black Pepper Beef and Cabbage Stir Fry

INGREDIENTS:

1 tablespoon vegetable oil

2 cloves garlic, chopped

1/4 pound ground beef

1/4 small head cabbage, shredded

1/2 red bell pepper, cut into strips

1 tablespoon soy sauce

1/2 teaspoon cornstarch

1/4 cup water

1/2 teaspoon ground black pepper

INSTRUCTIONS:

●Heat a wok or large skillet over medium-high heat, and add oil.

●Sauté garlic for about 5 seconds, then add ground beef.

●Stir-fry until beef is evenly brown.

●Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked.

●Stir in soy sauce. Mix together cornstarch and water, and stir in.

●Season with pepper. Cook, stirring, until sauce has thickened.

●Enjoy!

BBQ Chicken Pizza

INGREDIENTS:

1/4 (12 inch) pre-baked pizza crust

1/4 cup spicy barbeque sauce

1/2 skinless boneless chicken breast halves, cooked and cubed

2 tablespoons chopped fresh cilantro

1/4 cup sliced pepperoncini peppers

1/4 cup chopped red onion

1/2 cup shredded Colby-Monterey Jack cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce.

●Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.

●Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

●Serve and enjoy!

Beef and Biscuit

INGREDIENTS:

1/4 pound lean ground beef

1 tablespoon and 1-3/4 teaspoons chopped onion

2-1/2 teaspoons chopped green Chile pepper

1/4 (8 ounce) can tomato sauce

1/2 teaspoon chili powder

1/8 teaspoon garlic salt

1/4 (10 ounce) can refrigerated buttermilk biscuit dough

1/4 cup and 2 teaspoons shredded Monterey Jack cheese, divided

1 tablespoon and 1-3/4 teaspoons sour cream

1/4 egg, lightly beaten

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C).

●In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.

●Separate biscuit dough into 10 biscuits.

●Pull each biscuit into 2 layers.

●Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust.

●Reserve the other 10 biscuit halves for the top layer.

●Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well.

●Spoon over bottom crust.

●Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.

●Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

●Serve and enjoy!

BBQ Chicken Calzones

INGREDIENTS:

2 slices bacon

1/4 small onion, chopped

1-1/2 cups shredded, cooked chicken breast meat

1/3 cup barbeque sauce

1/2 (10 ounce) can refrigerated pizza crust dough

1/2 cup shredded mozzarella cheese

1 tablespoon chopped fresh cilantro

INSTRUCTIONS:

●Preheat the oven to 400 degrees F (200 degrees C).

●Fry bacon in a large skillet over medium-high heat until crisp.

●Remove from the pan to drain on paper towels; crumble.

●Add the onion and shredded chicken to the hot bacon grease in the pan.

●Fry over medium heat until onion is tender.

●Stir in 1/3 cup of barbeque sauce, and remove from the heat.

●Mix in the cooked bacon.

●Roll the pizza crust dough out onto a greased cookie sheet.

●Press out to an even thickness, and then cut in half.

●Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge.

●Drizzle the remaining sauce over the filling.

●Sprinkle the cheese and cilantro over the top.

●Fold the uncovered portion of dough over the filling, and press the edges together with a fork.

●Bake for 25 minutes in the preheated oven, or until browned to your liking.

●Cool for a few minutes, then cut each calzone in half.

●Each serving is half of a calzone.

●These can be served with additional barbeque sauce if you like.

●Serve and enjoy!

Tuna Noodle Casserole

INGREDIENTS:

3/8 (8 ounce) package wide egg noodles

2 teaspoons butter

2 teaspoons all-purpose flour

1/4 teaspoon salt

1/3 cup milk

1/3 cup shredded sharp Cheddar cheese

3/8 (6 ounce) can tuna, drained

3/8 (15 ounce) can peas, drained

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.

●In a large pot of salted water, boil noodles until al dente. Drain well.

●In a medium saucepan, combine flour, butter, and salt.

●Stir until butter is melted and ingredients are combined evenly.

●Add milk, and whisk until the sauce.

●Add cheese to mixture, and whisk until cheese is melted and mixture is well blended.

●Stir in tuna, peas, and noodles. Spread evenly in prepared dish.

●Bake in preheated oven for 30 minutes.

●Enjoy!

Ham and Cheese Sandwiches

INGREDIENTS:

2 tablespoons and 2 teaspoons butter, softened

1-1/2 teaspoons poppy seeds

1/8 onion, grated

1/2 teaspoon Worcestershire sauce

1 teaspoon prepared Dijon-style mustard

3/8 (12 ounce) package white party rolls

1-1/2 ounces chopped cooked ham

1 ounce shredded Swiss cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.

●Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture.

●Top with ham and Swiss cheese. Replace tops.

●Arrange rolls in a single layer in a medium baking dish.

●Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

●Serve and enjoy!

Grilled Rock Lobster Tails

INGREDIENTS:

1 tablespoon lemon juice

1/2 cup olive oil

1 teaspoon salt

1 teaspoon paprika

1/8 teaspoon white pepper

1/8 teaspoon garlic powder

2 (10 ounce) rock lobster tails

INSTRUCTIONS:

●Preheat grill for high heat.

●Squeeze lemon juice into a small bowl, and slowly whisk in olive oil.

●Whisk in salt, paprika, white pepper, and garlic powder.

●Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.

●Lightly oil grill grate. Place tails, flesh side down, on preheated grill.

●Cook for 10 to 12 minutes, turning once, and basting frequently with marinade.

●Discard any remaining marinade.

●Lobster is done when opaque and firm to the touch.

●Enjoy!

Stuffed Zucchini

INGREDIENTS:

1-1/2 zucchini

1/2 pound pork sausage

1/2 cup dry bread crumbs

1/2 clove garlic, minced

1/2 (32 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

1/4 cup shredded mozzarella cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Trim stems from zucchini and slice lengthwise.

●Scoop out seeds and put in bowl.

●Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese.

●Stuff squash with sausage mixture and place in 9x13 inch baking pan.

●Pour sauce over squash and cover pan with foil.

●Bake in preheated oven for 45 minutes, or until sausage is cooked.

●Remove foil and cover with mozzarella cheese.

●Cook until cheese is melted.

●Serve and enjoy!

RamJam Chicken

INGREDIENTS:

1 tablespoon soy sauce

2-1/4 teaspoons dry white wine

1-1/2 teaspoons lemon juice

1-1/2 teaspoons vegetable oil

1/8 teaspoon dried Italian-style seasoning

1/4 teaspoon grated fresh ginger root

1/4 clove garlic, crushed

1/8 teaspoon onion powder

1/4 pinch ground black pepper

2 skinless, boneless chicken breast halves - cut into strips

INSTRUCTIONS:

●In a large, re-sealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper.

●Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.

●Preheat an outdoor grill for medium-high heat.

●Thread the chicken onto skewers, and set aside.

●Pour marinade into a small saucepan, and bring to a boil over high heat.

●Lightly oil the grill grate.

●Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times.

●Chicken is done when juices run clear.

●Enjoy!

Sirloin Tips and Mushrooms

INGREDIENTS:

1 tablespoon olive oil

1 clove garlic, minced

1/2 pound beef sirloin

3/8 (16 ounce) can mushrooms, with liquid

3/8 (8 ounce) can tomato sauce

salt to taste

freshly ground pepper, to taste

1/4 cup red wine

INSTRUCTIONS:

●Cut beef into cubes.

●In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.

●Add mushrooms with liquid, tomato sauce, salt, pepper and red wine.

●Cook for 30 minutes or until beef cubes are tender.

●Add a little more wine while cooking if desired.

●Serve and enjoy!

Cajun Pasta Fresca

INGREDIENTS:

1/4 pound vermicelli pasta

1-1/2 teaspoons olive oil

1/4 teaspoon minced garlic

3-1/4 roma (plum) tomatoes, chopped

3/4 teaspoon salt

3/4 teaspoon chopped fresh parsley

3/4 teaspoon Cajun seasoning

2 tablespoons shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

INSTRUCTIONS:

●Bring a large pot of lightly salted water to a boil.

●Add pasta and cook for 8 to 10 minutes or until al dente; drain.

●While the pasta water is boiling, in a large skillet over medium heat, briefly sauté garlic in oil.

●Stir in tomatoes and their juice and sprinkle with salt.

●When tomatoes are bubbly, mash slightly with a fork.

●Stir in parsley, reduce heat and simmer 5 minutes more.

●Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

●Serve and enjoy!

Chicken and Sausage with Bowties

INGREDIENTS:

1/4 (16 ounce) package uncooked farfalle pasta

1/2 skinless, boneless chicken breasts

1/4 pound hot Italian turkey sausage, casings removed

3/4 teaspoon olive oil

1/2 clove garlic, sliced

1/4 (14.5 ounce) can crushed tomatoes

2 tablespoons red wine

1-1/2 teaspoons chopped fresh basil

1/4 teaspoon dried rosemary

INSTRUCTIONS:

●Bring a large pot of lightly salted water to a boil.

●Add pasta and cook for 8 to 10 minutes or until al dente; drain.

●Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces.

●In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil.

●Remove garlic from oil.

●Add chicken and sausage to skillet and brown both lightly until they are opaque.

●Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes.

●Season sauce mixture with basil, rosemary and salt and pepper to taste.

●Add cooked, drained pasta to the skillet mixture. Toss and serve.

●Enjoy!

Clams and Garlic

INGREDIENTS:

25 small clams in shell, scrubbed

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1/2 cup white wine

1 tablespoon butter

1/4 cup chopped fresh parsley

INSTRUCTIONS:

●Wash clams to remove any dirt or sand.

●In a large pot, heat oil over medium heat.

●Add garlic; sauté for 1 minute, or until tender. Pour in the white wine.

●Boil until wine has reduced to half its original volume.

●Add clams, cover, and steam till clams start to open.

●Add butter, cover, and cook till most or all of the clams open.

●Discard any that do not open. Transfer clams and juice to 2 large bowls.

●Sprinkle with parsley. Serve.

●Enjoy!

Linguine Pasta with Shrimp and Tomatoes

INGREDIENTS:

2 teaspoons olive oil

1 clove garlic, minced

1-1/3 cups diced tomatoes

1/3 cup dry white wine

2 teaspoons butter

salt and black pepper to taste

3/8 (16 ounce) package linguine pasta

5 ounces peeled and deveined medium shrimp

1/4 teaspoon Cajun seasoning

2 teaspoons olive oil

INSTRUCTIONS:

●Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently.

●Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.

●Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil.

●Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes.

●Drain well in a colander set in the sink.

●Season the shrimp with the Cajun seasoning, salt, and pepper.

●Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

●Stir in the shrimp and cook until pink on the outside and no longer translucent in the center.

●Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

●Enjoy!

Soy Ginger Salmon

INGREDIENTS:

1/2 pound salmon fillets

2 tablespoons and 2 teaspoons brown sugar, divided

1 teaspoon lemon pepper, divided

1/2 teaspoon garlic powder, divided

2 tablespoons and 2 teaspoon slow sodium soy sauce

1-1/2 teaspoons olive oil

1/2 (1 inch) piece fresh ginger root, minced

2 tablespoons and 2 teaspoons orange juice

INSTRUCTIONS:

●Rub salmon with about 1 tablespoon brown sugar.

●Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.

●Into a small saucepan set over medium heat, pour soy sauce and olive oil.

●Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder.

●Bring to a gentle simmer, stirring constantly until sugar has dissolved.

●Remove from heat, stir in orange juice.

●Place fish and marinade into a re-sealable plastic bag, seal, and refrigerate overnight.

●Preheat broiler. Place fish in a foil-lined baking pan.

●Reserve marinade.

●Broil fish skin-side up, 2 minutes.

●Remove from oven, pull skin off with tongs.

●Baste with marinade, return to oven, and broil 2 minutes more.

●Turn fish, and broil until fish flakes easily, about 4 minutes.

●Remove from oven, and let sit 5 minutes before serving.

●Enjoy!

Autumn Spice Ham Steak

INGREDIENTS:

1-1/2 teaspoons butter

3/8 (2 pound) ham steak

3/8 red apple, cored and thinly sliced

3/8 green apple, cored and thinly sliced

2 tablespoons and 2 teaspoons maple flavored pancake syrup

1/4 teaspoon ground cinnamon

INSTRUCTIONS:

●Melt the butter in a large skillet over medium-high heat.

●Fry the ham on both sides in the butter until browned.

●Lay the sliced apple over the ham.

●Pour the syrup over the apples.

●Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.

●Sprinkle with cinnamon, and serve immediately.

●Enjoy!

Brazilian Chicken with Coconut Milk

INGREDIENTS:

1/2 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 skinless, boneless chicken breast halves

salt and pepper to taste

1 tablespoon olive oil

1/2 onion, chopped

1-1/2 teaspoons minced fresh ginger

1 jalapeno peppers, seeded and chopped

1 clove garlic, minced

1-1/2 tomatoes, seeded and chopped

1/2 (14 ounce) can light coconut milk

1/2 bunch chopped fresh parsley

INSTRUCTIONS:

●In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.

●Place the chicken in the bowl and rub on all sides with the spice mixture.

●Heat 1 tablespoon olive oil in a skillet over medium heat.

●Place the chicken in the skillet.

●Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.

●Remove from heat and set aside.

●Heat the remaining olive oil in the skillet.

●Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.

●Mix in the tomatoes and continue cooking 5 to 8 minutes.

●Stir in the coconut milk.

●Serve over the chicken.

●Garnish with the parsley.

●Enjoy!

Turkey Tetrazzini Deluxe

INGREDIENTS:

1/8 (16 ounce) package linguine pasta

1 tablespoon and 1 teaspoon butter

1/2 cup sliced fresh mushrooms

2 tablespoons and 2 teaspoons minced onion

2 tablespoons and 2 teaspoons minced green bell pepper

3/8 (10.75 ounce) can condensed cream of mushroom soup

1/3 cup chicken broth

1/3 cup shredded sharp Cheddar cheese

1/8 (10 ounce) package frozen green peas

1 tablespoon and 1 teaspoon cooking sherry

1/8 teaspoon Worcestershire sauce

1/8 teaspoon salt

1/8 teaspoon ground black pepper

2/3 cup chopped cooked turkey breast

2 tablespoons and 2 teaspoons grated Parmesan cheese

paprika to taste

INSTRUCTIONS:

●Bring a large pot of lightly salted water to a boil.

●Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

●Preheat oven to 375 degrees F (190 degrees C).

●Meanwhile, melt butter in a large saucepan over medium heat.

●Add mushrooms, onion and bell pepper and sauté until tender.

●Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through.

●Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and Turkey.

●Mix well and transfer mixture to a lightly greased baking dish.

●Sprinkle with Parmesan cheese and paprika.

●Bake in the preheated oven for 25 to 35 minutes, or until heated through.

●Serve and enjoy!

Cowboy Casserole

INGREDIENTS:

3 ounces bacon

6 ounces ground beef

3/8 small onion, chopped

3/4 (15 ounce) can baked beans with pork

2 tablespoons and 1/2 teaspoon barbeque sauce

3/8 (7.5 ounce) package refrigerated biscuit dough

INSTRUCTIONS:

●Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned.

●Drain, and cut into bite size pieces. Set aside.

●Add hamburger and onion to the skillet, and cook until no longer pink, and the onion are tender. Drain.

●Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil.

●Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture.

●Cover, and simmer for about 10 minutes, or until the biscuits are done.

●Place two biscuits on each plate, and spoon beans over.

●Enjoy!

Scallops with White Wine Sauce

INGREDIENTS:

1/4 cup chicken broth

2 tablespoons white wine

1/4 lemon, juiced

1-1/2 teaspoons minced shallot

1/2 clove garlic, minced

2 tablespoons butter

1/2 pound sea scallops

1-1/2 teaspoons olive oil

salt and pepper to taste

INSTRUCTIONS:

●Preheat the oven broiler.

●In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic.

●Cook and stir until most of the liquid has been reduced.

●Stir in the butter until melted.

●Brush the scallops with olive oil, and season with salt and pepper.

●Arrange on a baking sheet.

●Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque.

●Serve with the wine sauce. Enjoy!

Pasta with Asparagus

INGREDIENTS:

3/4 pound fresh asparagus, trimmed and cut into 1 inch pieces

2 tablespoons chicken broth

1/4 pound fresh mushrooms, sliced

1/4 pound angel hair pasta

1-1/2 teaspoons olive oil

1/4 teaspoon crushed red pepper

1/4 cup grated Parmesan cheese

INSTRUCTIONS:

●Cook pasta according to package instructions.

●Heat the olive oil in a nonstick skillet.

●Sauté asparagus in the pan over medium heat for about 3 minutes.

●Add chicken broth and mushroom slices; cook 3 minutes more.

●Drain pasta, and transfer to a serving dish.

●Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

●Serve and enjoy!

Proper English Cottage Pie

INGREDIENTS:

5 ounces lean ground beef

3/8 onion, diced

1 carrots, diced

2 teaspoons all-purpose flour

1/8 teaspoon ground cinnamon

1 teaspoon Italian seasoning

2 teaspoons chopped fresh parsley

1/2 cup beef broth

1 teaspoon tomato paste

salt and pepper to taste

1-1/4 potatoes, peeled and diced

1 tablespoon and 1 teaspoon butter, softened

1/3 cup milk

salt and pepper to taste

1-1/2 ounces shredded Cheddar cheese

INSTRUCTIONS:

●Preheat oven to 400 degrees F (200 degrees C).

●Place a large skillet over medium heat.

●Crumble in ground beef and sauté 1 minute.

●Add onion and carrot, then continue to sauté until meat is no longer pink and onion begins to brown.

●Mix in flour, cinnamon, mixed herbs, and parsley.

●In a small bowl, combine beef broth and tomato paste.

●Mix together, then add to beef mixture.

●Lower heat and simmer mixture for 15 minutes, stirring occasionally

●Spoon mixture into a 9 inch pie plate.

●Place diced potatoes in a medium saucepan. Cover with water and place over high heat.

●Allow to come to a boil.

●Boil for 15 minutes, or until potatoes are tender. Drain.

●Mash potatoes until smooth, then add butter or margarine, followed by milk.

●Whip until fluffy. Spread potatoes over beef filling.

●Sprinkle with grated Cheddar cheese.

●Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

●Serve and enjoy!

Oven-Fried Catfish

INGREDIENTS:

1/2 pound catfish fillets

2 tablespoons and 2 teaspoons yellow cornmeal

1/4 teaspoon paprika

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon celery seed

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

2 tablespoons and 2 teaspoons skim milk

INSTRUCTIONS:

●Preheat the oven to 425 degrees F (220 degrees C).

●Line a baking sheet with aluminum foil and coat with cooking spray.

●In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper.

●Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet.

●Coat the tops of the fillets with cooking spray until wet.

●Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

●Serve and enjoy!

Coconut Chicken Curry

INGREDIENTS:

1 tablespoon vegetable oil

1/2 white onion, chopped

1 clove garlic, crushed

1/2 pound skinless, boneless chicken breast halves - chopped

1/2 small head cauliflower, chopped

1 tablespoon and 3/4 teaspoon yellow curry powder

1/2 teaspoon garlic salt

1/2 (14 ounce) can un-sweetened coconut milk

2 tablespoons and 2 teaspoons chicken stock

salt and pepper to taste

INSTRUCTIONS:

●Heat the oil in a skillet over medium heat.

●Stir in the onion and garlic, and cook until tender.

●Mix in the chicken, and cook 10 minutes, or until juices run clear.

●Mix the cauliflower, curry powder and garlic salt into the skillet.

●Pour in the coconut milk and chicken stock.

●Season with salt and pepper. Reduce heat to low.

●Continue cooking, stirring occasionally, 30 minutes.

●Serve and enjoy!

Simple Carnitas

INGREDIENTS:

1/4 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks

3/8 oranges, quartered

1/4 large white onion, quartered

1-1/4 cloves garlic, peeled and crushed

2-1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon whole black peppercorns

3/8 bay leaves

INSTRUCTIONS:

●Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven.

●Add water to cover.

●Bring to a boil over high heat, reduce the heat to medium-low, and simmer for 10 minutes.

●Skim off any foam that rises to the top.

●Cover loosely, and simmer until the meat is tender, about 1 1/2 hours.

●Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

●Enjoy!

Beef Yakitori

INGREDIENTS:

1/4 cup soy sauce

1 tablespoon vegetable oil

1 tablespoon lemon juice

1-1/2 teaspoons sesame seeds

1 tablespoon white sugar

1 green onions, thinly sliced

1/2 clove garlic, minced

1/4 teaspoon ground ginger

1/2 pound sirloin steak, cubed

INSTRUCTIONS:

●In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.

●Thread the meat onto skewers.

●Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well.

●Cover, and chill for a minimum of 4 hours.

●Preheat grill for high heat, and position grate 5 inches from coals.

●Brush grate with oil, and place skewers on grill.

●Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

●Enjoy!

Pigs in a Blanket

INGREDIENTS:

2-3/4 frankfurters

2-3/4 slices American processed cheese

3/8 (10 ounce) package refrigerated biscuit dough

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Wrap cheese around each frankfurter then the biscuit around that.

●Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.

●Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

●Enjoy!

Polish Cabbage Noodles

INGREDIENTS:

3/8 medium head shredded cabbage

3/4 red onions, cut into strips

3 tablespoons and 1/2 teaspoon butter

3/8 (16 ounce) package wide egg noodles

salt to taste

ground black pepper to taste

INSTRUCTIONS:

●Cook pasta in a large pot of boiling salted water.

●Meanwhile, heat butter or margarine in a skillet over medium heat.

●Sauté cabbage and onions until tender.

●Drain pasta, and return to the pot.

●Add cabbage and onion mixture to the noodles, and toss.

●Season with salt and pepper to taste.

●Serve and enjoy!

Garlic and Ranch Turkey Burgers

INGREDIENTS:

1/2 pound ground turkey

1/2 (1 ounce) package ranch dressing mix

1/2 egg

1-1/2 cloves garlic, minced

2 tablespoons Worcestershire sauce

seasoned salt and pepper to taste

INSTRUCTIONS:

●Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

●Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.

●Cook on the preheated grill about 5 minutes per side for well done.

●An instant-read thermometer inserted into the center should read 165 degrees.

●Enjoy!

Cantonese Dinner

INGREDIENTS:

13 ounces pork steak, cut into strips

2-1/2 teaspoons vegetable oil

3/8 onion, thinly sliced

3/8 (4.5 ounce) can mushrooms, drained

3/8 (8 ounce) can tomato sauce

1 tablespoon and 1/2 teaspoon brown sugar

1/2 teaspoon distilled white vinegar

1/2 teaspoon salt

2-1/2 teaspoons Worcestershire sauce

INSTRUCTIONS:

●In a large heavy skillet, heat oil over medium-high heat.

●Brown pork in oil.

●Drain off excess fat.

●Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker.

●Cook on High for 4 hours, or on Low for 6 to 8 hours.

●Enjoy!

Easy Masoor Daal

INGREDIENTS:

1/2 cup red lentils

1/2 slice ginger, 1 inch piece, peeled

1/8 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon cayenne pepper, or to taste

2 teaspoons vegetable oil

2 teaspoons dried minced onion

1/2 teaspoon cumin seeds

INSTRUCTIONS:

●Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper.

●Cover with about 1 inch of water and bring to a boil.

●Skim off any foam that forms on top of the lentils.

●Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.

●Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds.

●Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions.

●Stir into lentil mixture.

●Serve and Enjoy!

Coconut Tofu Keema

INGREDIENTS:

2-1/2 teaspoons olive oil

3/4 clove garlic, pressed

1/4 medium onions, minced

1/4 (14 ounce) package extra firm tofu, diced

1/4 (16 ounce) can coconut milk

1/2 teaspoon ground cumin

1/4 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 teaspoon red pepper paste

1 cup and 3 tablespoons tomato sauce

1/4 cup and 2 teaspoons frozen peas, thawed

1/4 cup and 2 teaspoons chopped carrot

INSTRUCTIONS:

●Heat olive oil in a large saucepan over medium heat.

●Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.

●Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer.

●Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

●Enjoy!

Sausage Potato Bake

INGREDIENTS:

2-2/3 cups cubed potatoes

5 ounces smoked sausage, sliced

3/8 (10.75 ounce) can condensed cream of mushroom soup

3/8 (10.75 ounce) can condensed vegetable beef soup

INSTRUCTIONS:

●For oven: Preheat oven to 350 degrees F (175 degrees C).

●In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup.

●Mix together well.

●Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

●For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.

●Cook on low setting for 6 to 8 hours.

●Serve and enjoy!

Fabulous Cilantro Pesto

INGREDIENTS:

1/4 (16 ounce) package farfalle pasta

1/4 bunch fresh cilantro

1-1/4 cloves garlic, minced

3/4 teaspoon white wine vinegar

1 tablespoon grated Parmesan cheese

1/8 teaspoon cayenne pepper

2 tablespoons and 2-3/4 teaspoons walnuts or pecans

salt to taste

2 tablespoons olive oil

INSTRUCTIONS:

●Bring a large pot of salted water to a boil.

●Add the pasta, and return water to a boil.

●Cook pasta for 8 to 10 minutes, or until al dente; drain well.

●In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt.

●Add 1/4 cup of the olive oil, and blend the pesto.

●Add more olive oil until the pesto reaches your desired consistency.

●Pour pesto in a pan and warm over low heat, stirring constantly, until pesto begins to simmer.

●Pour over cooked pasta and toss.

●Enjoy!

Buffalo Chicken Rolls

INGREDIENTS:

2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 tablespoons butter, melted

1/4 cup hot sauce

1/4 cup shredded provolone cheese

INSTRUCTIONS:

●In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.

●Preheat the oven to 400 degrees F (200 degrees C). Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one.

●Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.

●Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat.

●Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.

●Enjoy!

Lemon Orzo Primavera

INGREDIENTS:

1-1/2 teaspoons olive oil

1/2 cup uncooked orzo pasta

1/2 clove garlic, crushed

1/2 medium zucchini, shredded

1/2 medium carrot, shredded

1/2 (14 ounce) can vegetable broth

1/2 lemon, zested

1-1/2 teaspoons chopped fresh thyme

2 tablespoons grated Parmesan cheese

INSTRUCTIONS:

●Heat the oil in a pot over medium heat.

●Stir in orzo, and cook 2 minutes, until golden.

●Stir in garlic, zucchini, and carrot, and cook 2 minutes.

●Pour in the broth and mix in lemon zest.

●Bring to a boil.

●Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and is tender.

●Season with thyme and top with Parmesan to serve.

●Enjoy!

Crescent Pizza Pockets

INGREDIENTS:

1/2 (8 ounce) can refrigerated crescent dinner rolls

2 tablespoons pizza sauce

1/4 cup and 2 tablespoons shredded mozzarella cheese

1/4 cup sliced pepperoni

1/2 teaspoon grated Parmesan cheese

INSTRUCTIONS:

●Heat oven to 375 degrees F.

●Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.

●Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge.

●Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni.

●Fold dough diagonally over filling; firmly press edges with fork to seal.

●Sprinkle each triangle with 1/4 teaspoon grated cheese.

●With fork, prick top of each to allow steam to escape.

●Bake 13 to 15 minutes or until deep golden brown.

●Serve and enjoy!

Sweet Pepper Pasta Toss with Kale

INGREDIENTS:

1/2 (8 ounce) package uncooked farfalle (bow tie) pasta

1-1/2 teaspoons olive oil

1/2 medium red bell pepper, chopped

1/2 medium yellow bell pepper, chopped

1/2 cup roughly chopped kale

2 cloves garlic, chopped

1/2 pinch dried basil

1/2 pinch ground cayenne pepper

salt and ground black pepper to taste

1/4 pound feta cheese, crumbled

INSTRUCTIONS:

●Bring a large pot of lightly salted water to a boil.

●Add pasta and cook for 8 to 10 minutes or until al dente; drain.

●Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic.

●Season with basil, cayenne pepper, salt and black pepper.

●Cook until vegetables are tender.

●In a large bowl, toss cooked pasta with skillet mixture.

●Sprinkle with feta cheese to serve.

●Serve and enjoy!

Prune and Olive Chicken

INGREDIENTS:

1 clove garlic, minced

1 tablespoon and 2-1/4 teaspoons pitted prunes, halved

2-3/4 small green olives

2 teaspoons capers, with liquid

2 teaspoons olive oil

2 teaspoons red wine vinegar

5/8 bay leaves

1 teaspoon dried oregano

salt and pepper to taste

3/8 (3 pound) whole chicken, skin removed and cut into pieces

1 tablespoon and 1 teaspoon packed brown sugar

1 tablespoon and 1 teaspoon dry white wine

1 teaspoon chopped fresh parsley, for garnish

INSTRUCTIONS:

●In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well.

●Spread mixture in the bottom of a 10x15 inch baking dish.

●Add the chicken pieces, stir and turn to coat.

●Cover and refrigerate overnight.

●When ready to prepare, preheat oven to 350 degrees.

●Remove dish from refrigerator.

●Sprinkle brown sugar on top and pour white wine all around chicken.

●Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking.

●Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

●Enjoy!

Spicy Mango Sweet Potato Chicken

INGREDIENTS:

3/4 cup and 2 teaspoons cubed peeled sweet potatoes

2-1/2 teaspoons vegetable oil

6 ounces skinless, boneless chicken breast halves - cubed

3/8 clove garlic, minced

2 tablespoons and 1-1/4 teaspoons tamari soy sauce

1/4 cup and 2 teaspoons water

1 tablespoon and 1/2 teaspoon honey

1 tablespoon and 1/2 teaspoon hot sauce, or to taste

3/8 ripe mango, peeled and cubed

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon cornstarch

1-1/4 teaspoons warm water

INSTRUCTIONS:

●Place the sweet potatoes into a saucepan and fill with enough water to cover.

●Simmer over medium-high heat until tender, about 15 minutes.

●Drain and set aside.

●Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.

●Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside.

●Stir garlic into the skillet, and cook for a few minutes, until fragrant.

●Pour in the tamari, 3/4 cup of water, honey, and hot sauce.

●Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes.

●Cook and stir until hot.

●Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.

●Serve and enjoy!

Southwestern Turkey Casserole

INGREDIENTS:

1/4 (10.75 ounce) can condensed cream of chicken soup

1/4 (10.75 ounce) can condensed cream of mushroom soup

1/4 (7 ounce) can diced green Chile peppers, drained

1/4 cup sour cream

4 (6 inch) corn tortillas cut into strips

2-1/2 ounces cooked turkey, diced

2 ounces shredded Cheddar cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.

●Line the bottom of a 9x13 inch baking pan with corn tortillas.

●Follow with a layer of turkey.

●Pour soup mixture over turkey, sprinkle with 1/2 of the cheese.

●Repeat layers and top with cheddar cheese.

●Bake for 30 to 45 minutes or until cheese is browned and bubbly.

●Enjoy!

Artichoke and Black Olive Baked Chicken

INGREDIENTS:

2 bone-in chicken breast halves, with skin

3 chicken drumsticks

1 (6.5 ounce) jar marinated quartered artichoke hearts, drained

1/2 (15 ounce) can black olives, drained

1/4 cup dry white wine

1/4 cup chicken broth

1-1/2 teaspoons chopped fresh tarragon

salt and pepper to taste

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down.

●Spread artichokes and olives around chicken.

●Then mix wine and broth together in a small bowl and pour mixture all over chicken.

●Sprinkle with tarragon and season with salt and pepper to taste.

●Bake at 350 degrees for 1 hour, or until chicken is cooked through and browned.

●Serve and enjoy!

Asian Style Country Ribs

INGREDIENTS:

1 tablespoon and 1 teaspoon lightly packed brown sugar

1/3 cup soy sauce

1 tablespoon and 1 teaspoon sesame oil

2 teaspoons olive oil

2 teaspoons rice vinegar

2 teaspoons lime juice

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

1/4 teaspoon Sriracha hot pepper sauce

4 boneless country-style pork ribs

INSTRUCTIONS:

●Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker.

●Add the ribs; cover and refrigerate.

●Allow ribs to marinate in the refrigerator for 8 hours or overnight.

●Before cooking, drain marinade and discard.

●Cook on Low for 9 hours.

●Drain cooked meat and shred, using 2 forks.

●Enjoy!

Cooking For 2 Casserole Recipes

Baked Macaroni & Cheese

INGREDIENTS:

4 oz. penne

2 tsp. shortening or butter

1 oz. Parmigiano; finely grated

2 strips bacon

1 cup milk

1 Tbsp. butter

1 Tbsp. flour

1 tsp. Worcestershire sauce

1/2 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/8 tsp. garlic powder

1 squirt Tabasco sauce

4 oz. sharp cheddar; shredded

1/4 cup bread crumbs

1 tsp. butter; melted

1/4 tsp. garlic powder

INSTRUCTIONS:

●Heat oven to 400F. Butter two 1-cup ramekins then dust with grated Parmigiano as you'd flour a cake pan. Reserve unused cheese.

●Cook penne according to package directions, Drain and return to cooking pot.

●Cook the bacon in a skillet over medium-low heat until lightly crisp.

●Warm the milk in the microwave to about 90F this will speed up thickening the sauce.

●Melt the butter in a small sauce pan over medium-low heat. Whisk in flour and cook for three minutes, stirring constantly with the whisk. Pour in milk and continue cooking and whisking until the mixture thickens.

● Whisk in the mustard, Worcestershire sauce, Tabasco, garlic powder and salt and pepper.

●Set aside 1/3 cup of cheddar, then add remaining cheddar cheese, stirring constantly thoroughly melting cheese before adding next handful. Stir in Parmigianino.

●Toss together bread crumbs, garlic powder and butter to make topping.

●Thoroughly combine sauce, bacon, and pasta in the pasta pot.

●Pour mixture into ramekins and sprinkle with cheddar and then bread crumbs. Bake for about 30 minutes until topping browns.

●Serve and enjoy!

Chicken Pot Pie

INGREDIENTS:

1 cup cooked chicken*

1 cup chicken broth

3 Tbsp. vegetable oil; separated

1/2 md. onion; peeled and coarsely chopped

1 sm. carrot; peeled and cut crosswise 1/4" thick

1 sm. stalk celery; cut crosswise 1/4" thick

4 oz. mushrooms; sliced

1/2 tsp. ground black pepper

2 Tbsp. unsalted butter

2 Tbsp. flour

2/3 cup milk (warmed in microwave)

1/4 tsp. ground thyme

2 Tbsp. dry sherry or vermouth

1/3 cup frozen peas

1/2 recipe biscuit topping or 1/2 sheet frozen puff pastry

INSTRUCTIONS:

●Heat oven to 400F and place rack in lower-middle position.

●Shred chicken into small (about 1/2") pieces by hand. Place in a mixing bowl.

●Heat 1 1/2 teaspoons of oil in skillet over medium heat and add mushrooms along with thyme.

●Cook for about 15 minutes, stirring occasionally.

●Add mushrooms to chicken in bowl.

●Add remaining 1 1/2 teaspoons of oil to skillet along with carrots, onions, and celery.

●Stir to coat with oil and cook until carrots are just tender (about 10 minutes) stirring occasionally.

●Add vegetables to bowl with chicken. Add frozen peas to bowl and stir to mix ingredients thoroughly.

●Put butter in a small pot over low heat and melt. Add flour and whisk to blend. Cook, stirring, for about 3 minutes.

●Whisk in chicken stock, milk, sherry, salt and pepper. Increase heat to medium and cook until thick.

●Stir sauce into bowl with chicken and vegetables. Pour into a small casserole dish.

●Make the biscuit topping and drop by spoonful onto pie filling or top with puff pastry.

●Bake for 20 to 25 minutes until topping is brown and filling is bubbly.

●Enjoy!

Tuna Casserole

INGREDIENTS:

6 oz. wide egg noodles

1 Tbsp. shortening

2 oz. parmesan cheese; finely grated

1/2 can Golden Mushroom soup

1/2 cup sour cream

10 oz. extra-sharp cheddar cheese; shredded and divided

1 tsp. Worcestershire sauce

1 tsp. ground mustard

1/2 tsp. salt

1/2 tsp. ground black pepper

Pinch of cayenne pepper

6 oz. can tuna; well drained, and broken into chunks

2/3 cup green Italian olives; pitted and coarsely chopped

INSTRUCTIONS:

●Heat oven to 400 degrees. Grease a 9 x 9 casserole/baking dish shortening then dust with grated parmesan.

●Cook noodles according to package directions minus 1 minute of cooking time. Drain in a colander.

●Heat mushroom soup over medium low heat until bubbling.

●Gradually add 2/3 of cheese, a handful at a time, and stirring to melt completely before adding next handful.

●Remove from heat and thoroughly blend in sour cream, Worcestershire, mustard, salt and pepper, cayenne pepper. Stir in tuna and olives.

●Return noodles to cooking pot and add sauce. Mix thoroughly.

●Pour into casserole dish and sprinkle with remaining cheese.

●Place in center of oven and cook until cheese on top browns - about 30 minutes.

●Serve and enjoy!

Cheeseburger Casserole

INGREDIENTS:

1 Pound ground beef

½ Cup onion, chopped

2 Cups water

2/3 Cup ketchup

2 Tablespoons prepared mustard

1 Teaspoon salt

¼ Teaspoon pepper

2 Cups uncooked instant rice

2 Slices cheddar cheese, cut 1-inch strips

INSTRUCTIONS:

●In a skillet over medium heat, brown the beef and onion; drain.

●Add water, ketchup, mustard, salt and pepper; mix well.

●Bring to a boil. Stir in rice.

●Cover and remove from the heat; let stand for 5 minutes.

●Top with cheese; cover and let stand for 3-5 minutes or until cheese is melted.

●Serve and enjoy!

Skillet Casserole

INGREDIENTS:

1 pound ground beef

2 medium onions, diced

1medium green pepper, diced

4 medium potatoes, peeled, cut into 1/2-inch cubes and parboiled

2 medium tomatoes, seeded and chopped

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/4 cup chili sauce

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese

INSTRUCTIONS:

●In a large skillet, cook beef, onions and green pepper over medium heat until meat is no longer pink; drain.

●Remove and set aside.

●In the same skillet, brown ground beef; drain.

●Stir in the potatoes, tomatoes, soup, chili sauce, salt and pepper

●Transfer to a greased 13-in. x 9-in. baking dish.

●Sprinkle with Parmesan.

●Bake, uncovered, at 350° for 15 minutes or until bubbly.

●Enjoy!

Chicken and Rice Casserole

INGREDIENTS:

4 Cups cooked white rice or a combo of wild and white rice.

4 Cups cooked chicken, diced

½ Cup silvered almonds

1 Small onion, chopped

1 Can sliced water chestnuts, drained

1 Package frozen peas, thawed

¾ Cup celery, chopped

1 Can condensed cream of celery soup, undiluted

1 Can condensed cream of chicken soup, undiluted

1 Cup mayonnaise

2 Teaspoons lemon juice

1 Teaspoon salt

2 Cups potato chips, crushed

Paprika

INSTRUCTIONS:

●Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first seven ingredients.

●In a large bowl, combine soups, mayonnaise, lemon juice and salt.

●Pour over chicken mixture and toss to coat.

●Sprinkle with potato chips and paprika.

●Bake 1 hour or until heated through.

●Enjoy!

Two-Cheese Squash Casserole

INGREDIENTS:

1 pounds yellow squash, sliced

1 tablespoons butter or margarine, divided

1 small sweet onion, finely chopped

1/2 garlic cloves, minced

1/2 cup soft breadcrumbs, divided

1/4 cup shredded Parmesan cheese, divided

1/4 cup shredded Cheddar cheese

1/2 cup chopped fresh chives

Pinch minced fresh parsley

3 Tablespoons sour cream

1 teaspoon salt

1 teaspoon freshly ground pepper

1 small eggs, lightly beaten

1/4 teaspoon garlic salt

INSTRUCTIONS:

●Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender.

●Drain well; gently press between paper towels.

●Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender.

●Remove skillet from heat; stir in squash,  breadcrumbs, Parmesan cheese, and next 7 ingredients.

●Spoon into a small lightly greased baking dish.

●Melt remaining butter.

●Stir together melted butter, remaining cups soft breadcrumbs, Parmesan cheese, and garlic salt.

●Sprinkle mixture evenly over top of casserole.

●Bake at 350° for 35 to 40 minutes or until set.

●Serve and enjoy!

Chicken Enchilada Casserole

INGREDIENTS:

2 bone-in chicken thighs, skinned

1/4 cup chopped fresh cilantro, divided

1 cup frozen corn kernels, thawed

1/4 cup  cream cheese, softened

1/3 teaspoon ground red pepper

1/3 teaspoon ground cumin

1 cups chopped onion, divided

3 garlic cloves, minced and divided

1/2 cup fat-free, lower-sodium chicken broth

1/4 cup salsa Verde

1/4 cup water

2 tablespoons chopped pickled jalapeño pepper

4 corn tortillas

1/4 cup shredded sharp cheddar cheese

INGREDIENTS:

● Preheat oven to 425°.

●Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side.

●Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients to chicken.

●Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 1-1/2 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken; stir to combine.

●Combine remaining 1/2 cups onion, remaining 1-1/2 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

●Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

● Spread 1/2 salsa mixture in the bottom of a square glass or ceramic baking dish coated with cooking spray. Arrange 4 tortilla quarters over salsa. Spoon half of chicken over tortillas.

●Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

●Serve and enjoy!

Crab Couscous Casserole

INGREDIENTS:

8 Ounces-Dry Couscous

1 1/2 Cups-Water

1/2 Pound-Crab Meat (2 cans)

1 Teaspoon-Fresh Dill-chopped

1 Teaspoon-Fresh Mint-chopped

1 Tablespoon-Brown Sugar

1/8 Teaspoon-White Pepper

1 Tablespoon-Olive Oil

1 Can-Mandarin Oranges

INSTRUCTIONS:

●Place water, salt, sugar, pepper and olive oil in a sauce pan and bring to a boil.

●Add the crab meat and simmer for 3 minutes.

●Remove from heat and add couscous; cover and let stand for about 7 minutes.

●Fold in oranges, juice, and fresh herbs.

●Let stand for 2-3 minutes, then, serve.

●Enjoy!

Cheesy Brussels Sprout Casserole

INGREDIENTS:

10 Brussels sprouts, chopped in half

2 carrots, chopped

1/2 cup water

2 cups cooked brown rice

1 cup shredded cheddar cheese

1/2 cup kidney beans, drained

2 tablespoons Italian herbs

Salt to taste

INSTRUCTIONS:

●In a wok, bring 1/2 cup water to boil and add in Brussels sprouts and carrots.

●Let steam/stir-fry for 5 minutes.

●Preheat oven to 375.

●Combine cooked brown rice, cheese, kidney beans, herbs, and salt in a large bowl.

● Drain Brussel sprouts and carrots and add in.  Mix thoroughly.

●Pour into greased casserole and bake for 40 minutes or until center sets.

●Enjoy!

Chicken Nacho Casserole

INGREDIENTS:

1/2 green bell pepper, chopped

1/4 sweet onion, chopped

2 cups rotisserie chicken, shredded

1 can Green Giant Mexicorn, drained

1 can (10 ounces) RoTel® Original Diced Tomatoes & Green Chilies, drained

1/2 cup light mayonnaise

1 teaspoon chili powder

1 teaspoon ground cumin

2 ounces baked tortilla chips, crushed, divided (about 2 cups)

1/2 cup shredded Cheddar cheese

1 cup shredded lettuce

1/4 cup reduced fat sour cream

1/4 cup salsa

cilantro, chopped

INSTRUCTIONS:

●Preheat oven to 350 degrees F. Spray a small baking dish with cooking spray; set aside.

●Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes.

●Mix in rotisserie chicken, tomatoes, mayonnaise, corn, chili powder and ground cumin to skillet; stir until combined.

●Place half of meat mixture in the prepared baking dish; top with half of the tortilla chips.

●Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese.

●Bake, uncovered until cheese melts, about 5 minutes.

●Serve with lettuce, sour cream and salsa. Garnish with cilantro, if desired.

●Enjoy!

Cheesy Hash-brown Casserole

INGREDIENTS:

1 large potato, diced into small cubes

1 green onion, diced

1 clove garlic, minced

1 Tbsp. light cream cheese

1 Tbsp. light sour cream

1/2 cup aged cheddar, shredded (divided)

1/4 cup milk (1%)

1 slice bacon, cooked and crumbled

2 tsp. Panko bread crumbs

INSTRUCTIONS:

●Preheat oven to 350.

●Spray 2 single serving, oven safe dishes with cooking spray, set aside.

●Parboil your diced potato for 5 minutes, until partially cooked but not quite done. Drain potatoes and place in a medium sized bowl.

●Add in onion, garlic, cream cheese, sour cream, aged cheddar (all except for 2 Tbsps.), milk, and bacon.

●Stir to combine. Spoon into the 2 prepared dishes. Sprinkle each with a 1 tsp. of Panko and 1 Tbsp. of the remaining cheddar cheese.

●Bake at 350 for 30 - 45 minutes, until mixture is bubbly and potatoes are cooked through.

●Serve immediately.

●Enjoy!

Sweet Potato Surprise

INGREDIENTS:

1-2 T olive oil

1 large shallot, chopped

1 heaping cup sweet potatoes, chopped

8 oz. veggie broth

¾ cup coconut milk, light

1 teaspoon Dijon mustard

2 cloves of garlic, chopped

¼ cup nutritional yeast (not baking yeast)

4-5 sage leaves, chopped

1 teaspoon maple syrup

Salt and pepper

2 cups uncooked pasta (I used Jovial brown rice fusilli)

2 cups chopped fresh spinach

¼ cup scallions

¼ cup to ½ cup panko (or gluten free bread crumbs)

Pinch of red pepper flakes

INSTRUCTIONS:

●In a medium saucepan, heat oil. Add shallots, salt & pepper. Cook until translucent. Add sweet potatoes, garlic, broth and coconut milk.

●Cover and simmer until potatoes are cooked and soft (about 15-25 minutes), stirring occasionally.

●Start your pasta, cook until al dente, and reserve some pasta water for later.

●To your sweet potato mix, stir in Dijon mustard, nutritional yeast, sage, maple syrup. Add more salt & pepper.

●Blend in a high speed blender. Taste and adjust. Add some of the starchy pasta water to thin it out if it's too thick.

●In a large bowl, place the spinach and scoop the hot pasta noodles on top. Mix in the sweet potato sauce, thinning with more pasta water if necessary.

●Place in a baking dish. Top with scallions, a sprinkling of panko, pinches of salt, pinches of red pepper flake, and a drizzle of olive oil on top.

●Bake in a 350 degree oven for approx. 20 minutes (uncovered) until the top is brown and crusty. I turned on my broiler for the last couple of minutes to help with the browning.

●Enjoy!

Cheesy Bacon Corn Casserole

INGREDIENTS:

1 Tablespoon olive oil or butter

1 Clove garlic, peeled and minced

2 Tablespoons all purpose flour

1 Cup milk (I used low fat)

Salt (I used 1/2 teaspoon) & pepper to taste

Dash of paprika

1 can (approx. 15 oz.) salt and sugar free corn kernels, drained

4 pieces thick cut bacon, cooked and crumbled

3/4 Cup shredded cheddar cheese, divided (I used low fat)

2 Tablespoons chopped scallions or chives

INSTRUCTIONS:

●Add the oil and garlic to a large skillet and cook on low for a couple of minutes until the garlic has softened but not browned.

●Whisk in the flour until it forms a paste and then slowly whisk in the milk.

● Cook on low heat for a couple of minutes until it thickens.  Season with salt, pepper and paprika.

●Turn off the heat and whisk in 1/2 cup of the cheese until it is incorporated.

●Add the corn, scallions and bacon and stir to combine.  Pour the mixture into one or more baking dishes

●Sprinkle the remaining cheese on top and bake in a 400 degree oven for about 15 minutes or until the cheese has melted and the top is a light golden brown.

●Serve and enjoy!

Spaghetti Squash Casserole

INGREDIENTS:

1 small spaghetti squash

1 red bell pepper

1/2 large zucchini

1 cup tomato sauce or stewed tomatoes (I used some of my classic tomato sauce)

1 clove garlic

1/4 onion

1/2 c shredded mozzarella or Italian cheese

2 TBSP grated Pecorino Romano cheese

Vegetable stock for sautéing (oil or cooking wine will work as well)

Salt, pepper, & basil to taste

INSTRUCTIONS:

●Preheat oven to 350. Poke holes into the squash with a knife,  then pop in the microwave on a plate for a few minutes to make it tender.

●Cut squash in half lengthwise and place on a baking pan. Bake in the oven until lightly browned, as pictured. I left mine in the oven for 30 minutes.

●After the spaghetti squash has been cooking for 15-20 minutes, warm a burner on medium heat.

●Chop up the onion, garlic, zucchini and red pepper. Throw it all in a skillet with a few TBSPs of vegetable stock, and cook for around 5 minutes. Remove from heat.

●Once the spaghetti squash is cooked, begin to “comb” the strands out with a fork. Put half of the squash strands onto the bottom of a small baking dish.

● Layer half of the sautéed veggies on top, then add 1/2 cup tomato sauce and 1/4 cup shredded cheese. Repeat the layering, then sprinkle the casserole with grated cheese and season with salt, pepper and basil.

●Bake the dish in the oven until cheese is melted and it starts to brown a bit.

●Serve and enjoy!

Cheesy Quinoa & Asparagus Bake

INGREDIENTS:

2 Tablespoons light butter

3 Tablespoons all-purpose flour

1 Cup low fat milk

1 Cup low fat cheese, shredded (I used a Weight Watchers blend)

1/2 Cup quinoa

3/4 Cup water

4 Spears asparagus, washed and thinly sliced

2 Tablespoons seasoned panko breadcrumbs

1 Teaspoon olive oil

Salt & pepper to taste

INSTRUCTIONS:

●Rinse the quinoa and add to a pot along with the water.

●Bring to a boil, cover and reduce the heat to low.

●Cook for 12 minutes, turn off the heat and allow to sit, covered, for an additional 5 minutes.

●While the quinoa is cooking, melt the light butter in a large skillet and whisk in the flour.

●On medium low heat, whisk in the milk until the mixture has thickened and no lumps remain.

●Stir in the cheese and add the asparagus.  Stir in the cooked quinoa and season to taste.

●In a small bowl, add the breadcrumbs and olive oil and stir to combine.

●Pour the quinoa mixture into two individual oven-proof bowls (or one larger one) and top each with half the breadcrumb mixture.

●Bake in a pre-heated 400 degree oven for 20 minutes or until the breadcrumbs are golden brown.  Makes 2 servings.

●Enjoy!

Tuna Noodle Casserole

INGREDIENTS:

3oz egg noodles

1 Tablespoon butter

1 shallot, minced

salt & pepper

1-1/2 Tablespoons flour

3/4 cup + 2 Tablespoons chicken broth

1/2 cup skim milk

1/4 cup frozen peas

1-5oz can tuna packed in water, drained

1/4 cup sharp cheddar cheese

1 Tablespoon parmesan cheese

1 Tablespoon panko breadcrumbs

1/8 teaspoon Italian seasoning

INSTRUCTIONS:

●Cook noodles in boiling, salted water until slightly undercooked. Drain, return to the pot and set aside.

●Melt butter in a medium-sized skillet over medium heat. Add in shallots, season with salt & pepper, and sauté until softened, about 3-4 minutes. Add in flour and stir, cooking for 1 more minute. Flour and butter will be lumpy.

●Slowly whisk in chicken broth, breaking up the clumps of butter and flour. Once all the chicken broth has been incorporated, pour in the milk and bring the mixture to a boil. When boiling, add in peas. Turn the heat back down to medium and let the mixture bubble until thickened, about 5-6 minutes, whisking every minute or so.

●Add drained tuna to the sauce as well as more salt & pepper to taste. Turn off the heat and stir in cheddar cheese until completely melted. Pour the sauce into the pot with the cooked noodles and mix to combine.

●Preheat oven to 375 degrees. Spray two individual sized baking dishes with non-stick spray and divide the mixture evenly between the two.

●Combine parmesan cheese, panko bread crumbs and Italian seasoning in a small dish, then divide the mixture evenly between the two baking dishes. Spray the tops with more non-stick spray and bake for 20 minutes, or until golden brown.

●Serve and enjoy!

Creamy Noodle Casserole

INGREDIENTS:

2 cups of your favorite pasta noodle, cooked

1/2 pound lean ground turkey or lean ground beef (I used extra lean ground turkey.  A 1/2 pound contains 3 grams of fat and 240 calories)!

1/4 sweet onion, diced

1/2 green pepper, diced

1/2 cup milk

1 cup shredded cheddar cheese

1 can 98% fat free cream of chicken soup

1 cup browned bread crumbs

salt and pepper

INSTRUCTIONS:

● Preheat oven to 350 degrees F.

●In a large skillet add ground turkey, onion and bell peppers.  Break down meat into small pieces.  Cook on medium for 5-10 minutes or until ground turkey is cooked through.

●Add cream of chicken soup, milk and cheese.  Heat on low until cheese is melted, stirring occasionally.

● Add cooked pasta to the soup mixture.  Stir until noodles are evenly coated.  Season with salt and pepper.

● Transfer casserole to a small baking dish.  Sprinkle bread crumbs on top of noodles.

●Cover with aluminum foil and place in the oven for approximately 30 minutes or until casserole starts to bubble.

●Serve and enjoy!

Bacon, Egg & Cheese Casserole

INGREDIENTS:

1 Thick slice of bread (your choice), cut into 1" cubes

1 Egg

1/4 Cup milk

1/4 Cup cheddar cheese, shredded

1 Slice thick cut bacon, cooked and crumbled

1 Tablespoon fresh scallions or chives, chopped

Salt & pepper to taste

INSTRUCTIONS:

●In a bowl, whisk together the egg, milk, herbs and seasoning.

●Stir in the cheese and bacon.  Add the bread cubes to an oven proof dish and pour the egg mixture over it.

●Bake in a 350 degree oven for approximately 45 minutes or until the top is a nice, golden brown.

●This makes one serving but you can double or triple (or more) the ingredients and either bake them separately or in one large casserole dish.

●Enjoy!

Gnocchi & Bacon Gratin with Garlic Bechamel

INGREDIENTS:

3 slices thick-cut bacon

2 tablespoons butter

1/4 cup flour

1 1/2 cups milk

2 large cloves garlic

17 oz. package gnocchi

salt & pepper, to taste

scant 1/8 teaspoon nutmeg

topping-

2/3 cup plain breadcrumbs

1 1/2 tablespoons butter

INSTRUCTIONS:

●Bring large pot of water to boil. Sprinkle breadcrumbs and butter into small skillet and place on medium heat.

●Once butter melts, stir breadcrumbs around to moisten completely and brown lightly.

●Remove from heat and set aside. Once bacon is cooked and crisp, remove from skillet onto paper towels to drain. Leave 1 tablespoon bacon grease in pan and melt in 2 tablespoons butter.

●Grate in garlic cloves and cook 1 minute. Sprinkle in flour and whisk. Cook 1-2 minutes and then whisk in milk slowly to prevent lumps. Add in salt, pepper and nutmeg and reduce heat to low.

●Pour gnocchi into boiling water and cook until they start to float, 2-3 minutes. While gnocchi is cooking, crumble cooked bacon. Drain gnocchi and stir into sauce. Add in bacon.

● Pour entire contents into buttered baking dish and sprinkle with toasted bread crumbs. Bake at 350 for 15-20 minutes and serve hot.

●Enjoy!

Creamy Broccoli, Cauliflower and Rice Casserole

INGREDIENTS:

3/4 cup uncooked white or brown rice

1 cup broccoli, chopped

1 cup cauliflower, chopped

1 can (10 ounces) cream of broccoli soup

salt and pepper

1 cup shredded cheddar cheese

1/4 cup plain panko breadcrumbs

paprika

drizzle of olive oil

INSTRUCTIONS:

●Preheat oven to 375 degrees F.

●Cook rice according to package directions.

●Meanwhile, blanch broccoli and cauliflower until tender, about 2 to 3 minutes.  Remove from heat and soak in ice water for 1 minute.  Drain and set aside.

●Once rice is cooked, stir in cream of broccoli soup. Mix well until rice is evenly coated.  Season with salt and pepper.

●Add rice to the bottom of a small baking dish.  Top with a layer of broccoli and cauliflower.

●Sprinkle on cheddar cheese and breadcrumbs.  Dust with paprika and lightly drizzle the top of the casserole with olive oil.

●Bake for 20 minutes.

●Enjoy!

Pineapple Breakfast Casserole

INGREDIENTS:

1 20-oz. can of pineapple chunks (packed in 100% juice)

¼ cup brown sugar

3 tablespoons cheddar cheese

3 tablespoons unsalted butter, melted

½ cup fresh breadcrumbs (from 1 or 2 slices of fresh bread)

INSTRUCTIONS:

●Preheat the oven to 350. If you're using a metal loaf pan, line it with parchment paper.

●In a food processor, pulse the drained pineapple until some chunks remain. Reserve the juice for another use.

●In a small bowl, stir together the pineapple chunks and brown sugar. Pour the mixture into the loaf pan, then top it with the cheddar. Next, sprinkle on the breadcrumbs and drizzle the melted butter on top.

●Bake for 20 minutes, or until bread crumbs are golden brown and crispy.

●Enjoy!

Chicken Pot Pie with Herbed Biscuit Top

INGREDIENTS:

2 tablespoons flour

2 tablespoons butter

1½ cups milk

salt, pepper and nutmeg, to taste

2 tablespoon extra virgin olive oil

2 cups mixed diced vegetables (peas, carrots, celery, broccoli)

1 medium onion, diced

8 ounces diced cooked chicken

1 tablespoon minced fresh tarragon

Herbed Biscuit dough

INSTRUCTIONS:

●Heat flour and butter in a small saucepan until lightly browned to make a roux.

● Slowly whisk in milk, making sure that no lumps form.

●Season to taste with salt, pepper and ground nutmeg, and continuing whisking until thickened. Set aside.

●Heat olive oil in a large skillet and cook vegetables for about 5 minutes over medium high heat. ●Combine vegetables with white sauce and stir in chicken. Pour into a greased ovenproof baking dish.

●Roll out a piece of biscuit dough to a thin (1/8 inch) layer and cut to fit over the top of the casserole dish, tucking edges down into the chicken mixture.

● Use a knife to create a few vents for steam to escape, then bake at 350 degrees until bubbly and biscuit crust is browned and flaky, about 20 minutes.

●Serve and enjoy!

Cheeseburger Casserole Bowls

INGREDIENTS:

1/2 pound lean ground beef

1/2 onion, diced

2 cups cream of mushroom soup

1/4 cup skim milk

2 hamburger buns

1 teaspoon seasoned salt

1 teaspoon garlic salt

pepper

shredded cheddar cheese

favorite burger toppings

INSTRUCTIONS:

●Preheat oven to 350 degrees F.

●Dice hamburger buns into 1-inch cubes.

●Season the buns with seasoned salt, garlic salt and pepper.

●Spread the seasoned bun cubes across a baking sheet.  Bake for 10 minutes.

● While the buns are baking, cook the lean ground beef and onion in a medium skillet over medium-high heat, about 5 minutes.

●Stir in cream of mushroom soup and milk.  Mix well and simmer for 10 minutes.

● Divide the meat mixture in half, and scoop each half into an oven safe bowl.  Top with baked buns and shredded cheese. Bake for an additional 10 minutes or until cheese is melted.

● Serve and enjoy!

Pesto Shrimp Pasta Casserole

INGREDIENTS:

1 clove garlic, cut into 3 pieces

1 cup loosely packed fresh basil leaves

1/3 cup freshly grated Parmigiano-Reggiano cheese

3 tablespoons freshly squeezed lemon juice

3 tablespoons olive oil

10 ounces fresh linguine

3 cloves garlic, crushed

1 tablespoon olive oil

2 tablespoons unsalted butter, cut into pieces

12 ounces medium-size shrimp, shelled and deveined

2 tablespoons olive oil

1/2 lemon

INSTRUCTIONS:

●Place a large saucepan filled with water and a pinch of salt on the stovetop and bring to a boil.

●Make the Lemon Pesto. Toss the garlic clove into the work bowl of a food processor, and pulse to finely chop. Add the basil leaves, cheese, lemon juice, and olive oil; process until the mixture is a thick paste flecked with bits of basil. Set aside. (You may store the pesto in the refrigerator with a bit of olive oil poured over the top to preserve the color for up to 2 days, or freeze in a pint-sized zipper-top plastic freezer bag for up to 1 month.)

●Add the linguine to the boiling water and cook until al dente.

●While the pasta is cooking, make the Garlic Shrimp. Put the garlic in the baking dish; add the olive oil and butter. Microwave on HIGH, uncovered, for 40 to 70 seconds, until the garlic is soft and the butter is melted.

● Add the shrimp to the baking dish and stir to coat it with the garlic butter. Microwave on HIGH, uncovered, until all the shrimp are pink, 2 1/2 to 3 minutes, stirring every minute to bring the cooked shrimp from around the outer edges of the dish into the center for even cooking.

●Stir the pesto into the shrimp mixture, cover with plastic wrap, and let stand for 2 minutes.

●Drain the pasta well and toss with 2 tablespoons olive oil. Mound the pasta on a small rimmed platter. Spoon the cooked shrimp and pesto over the pasta. Toss to coat the strands of pasta with the pesto and distribute the shrimp. With a hand-held grater or Micro plane, grate some lemon zest over the top.

● Serve immediately. Enjoy!

Cherry Vanilla Baked Oatmeal

INGREDIENTS:

1 cup rolled oats (not instant oats)

¼ cup chopped pecans

2 tablespoons brown sugar

½ teaspoon baking powder

½ teaspoon cinnamon

⅛ teaspoon salt

1½ cups milk

1 large egg yolk

1½ tablespoons unsalted butter, melted (plus extra for greasing ramekins)

⅓ of a vanilla bean, scraped of its black seeds

½ cup dried cherries

2 teaspoons sugar for bruleeing the top (optional)

INSTRUCTIONS:

●Preheat the oven to 375 and grease the ramekins with the extra butter.

● Add ¼ of dried cherries to the bottom of each ramekin. Set aside.

●In a small bowl, mix together all the dry ingredients (oats through salt).

●In a measuring cup, whisk the milk, egg yolk, melted butter, vanilla bean seeds.

●Divide the dry oat mixture between each ramekin, then slowly pour the milk mixture on top.

●Use the measuring cup to evenly divide the wet ingredients into each ramekin.

●Bake for 25-30 minutes, until puffed and slightly set.

● Sprinkle 1 teaspoon of sugar on each ramekin and brulee with a kitchen torch for an extra touch.

●Enjoy!

Tex-Mex Casserole

INGREDIENTS:

4 ounces ground pork

1 chorizo sausage

10 ounce can diced tomatoes and green chilies

1/2 cup frozen corn kernels

1 red pepper, diced

1 cup uncooked Spanish rice

1/2 cup shredded cheddar cheese

1/2 cup water

1 tablespoon olive oil

INSTRUCTIONS:

●In a medium Dutch oven or pot heat olive oil over medium heat.  Add ground pork and chorizo sausage. Continue to break up meat while cooking for approximately 5 minutes.

●Add red bell pepper, diced tomatoes and green chilies (I like to use Rotel), rice and water.  Mix well.

●Bring mixture to a boil.  Cover and reduce heat to low.  Let simmer for 20 minutes.

●Add cheese and corn.  Mix well.  Heat for an additional 5 minutes.

●Serve and enjoy!

Cheesy Grits and Smokey Greens Casserole

INGREDIENTS:

1 – 2 tablespoons olive oil

2 Andouille sausages, precooked

1 cup yellow onion, chopped

3 – 4 cloves of garlic, minced

½ cup cherry tomatoes, halved

½ teaspoon smoky paprika

½ teaspoon dried pepper flakes

12 cups chopped greens

2 cups vegetable broth

1 cup low-fat milk

1 cup vegetable broth

½ cup stone ground grits

¼ teaspoon baking soda

2 tablespoons unsalted butter

¼ cup coarsely grated cheddar cheese, well-packed

¼ cup coarsely grated smoked Gouda cheese, well-packed

INSTRUCTIONS:

●Preheat  oven to 400°F. Toss cherry tomatoes in enough olive oil to coat them, roast for 20 min.

●Rinse the greens well, and slice into thin slivers. I removed and discarded the stems of the collards, but kept the Swiss chard stems intact. Dry and set aside.

●Slice the sausages into thin rounds. Heat the olive oil in a sauté pan and sauté the sausage until slightly crispy. Set aside the sausage.

●In the fat and oil left in the skillet, sauté the onion until soft. Add the minced garlic and sauté for 1 minute. Add the roasted tomatoes and spices, and sauté another minute. Add the greens and toss well in the pan with tongs so they are completely coated with the tomato-onion mixture. Add additional olive oil if needed. Continue to sauté for 5 – 10 minutes until the greens are significantly softened and limp.

●Add the broth and salt, stir, and cover the pan. Simmer for 20 minutes, or until the greens are tender. Add half of the crispy sausage. Correct for seasoning. Keep warm.

● Add the grits and baking soda, and reduce the heat to medium-low. Simmer for 15 minutes, continuing to stir so it doesn’t stick to the bottom of the pan.

●Add the butter, cheeses, and hot sauce, stirring until melted.

●Spoon the greens into a casserole dish. Chop up the remaining crispy sausage rounds, and sprinkle on top of the casseroles.

●Serve and enjoy!

Cheese Tortellini and Vegetable Casserole

INGREDIENTS:

9-ounce package refrigerated cheese filled tortellini (I used whole wheat)

3 ounces regular cream cheese or light cream cheese, cubed and softened

1/2 cup carrot matchsticks

1/2 cup broccoli florets

1/2 cup quartered cherry tomatoes

1/4 sweet or white onion, diced

1/2 small red or green bell pepper, chopped

1/2 cup sliced fresh mushrooms

1 tablespoon margarine or butter

1/4 cup chicken broth

1/2 teaspoon dried oregano, crushed

1 teaspoon all-purpose flour

1/2 teaspoon garlic salt

1/2 teaspoon pepper

1/2 cup milk

grated Parmesan cheese

INSTRUCTIONS:

●Cook tortellini according to package directions, adding the broccoli florets during the last 2 minutes of cooking; drain.

●Heat butter in a large skillet over medium heat. Add mushrooms, onion and bell pepper.  Cook, stirring occasionally, for about 5 minutes.

● Remove from skillet.

● In a medium mixing bowl, combine chicken broth, oregano, flour, garlic salt, and pepper.  Mix well.

●Add the chicken stock mixture to the skillet along with milk. Cook and stir until thickened and bubbly.

●Add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat.

●Add pasta mixture, mushrooms, carrots, onion, bell peppers and tomatoes to the skillet.

●Toss to coat. Transfer to an ungreased small baking dish.

●Bake, covered, at 350 degrees F for 30 to 35 minutes or until heated through. Stir mixture and garnish with Parmesan cheese.

●Enjoy!

Brussels Sprouts Gratin

INGREDIENTS:

2 1/2 cups of brussel sprouts, halved

1 tablespoons extra virgin olive oil

1/4 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon flour

Dash of salt

Pepper

About 1/3 cup low-fat milk

1/2 cup Parmesan cheese

Homemade croutons or bread crumbs

INSTRUCTIONS:

●Preheat oven to 425 degrees F.

●Place brussel sprouts on a baking sheet and sprinkle with 1/2 tablespoon olive oil and salt and pepper.

●Roast for about 15 – 22 minutes, or until golden brown and soft to the touch. Remove from heat.

●Make sauce by heating the remaining olive oil in a skillet.

●Add onions and cook until soft and translucent  about 3 minutes. Add flour, salt and pepper and heat another minute.

● Add the milk and bring mixture to a boil.

●Reduce heat to low and cook until mixture is thick, about 3 more minutes.

●Remove from heat and stir in cheese.

●Lightly crease two Le Creuset mini oval cocottes with oil. Layer 1/2 of the brussel sprouts on the bottom. Top the sprouts with the sauce.

●Top the sauce with the rest of the brussel sprouts. Sprinkle the tops of the brussel sprouts with breadcrumbs or croutons and additional parmesan cheese.

●Turn oven on to broil. Broil brussel sprouts for about 3 – 5 minutes, or until sauce is bubbly and top is golden.

●Serve and enjoy!

Chicken & Broccoli Quinoa Casserole

INGREDIENTS:

8 oz. (raw weight) organic chicken diced into 1” cubes

1/4 red onion, diced

1 cup cooked quinoa (that’s about 1/2 cup uncooked)

1/2 cup organic all natural cream of chicken soup

1/2 cup 0% plain Greek yogurt

2 cups steamed broccoli florets

salt, pepper and TJ’s 21 seasoning salute (optional)

sprinkle of parmesan cheese (optional)

INSTRUCTIONS:

●Season chicken with salt, pepper & 21 seasoning salute.

●Heat a small skillet over medium-high heat and sauté chicken & onion until chicken is cooked through.

●Steam your broccoli.

●Cook your quinoa according to directions

●Grab the rest of your ingredients.

●In a bowl, combine cooked chicken & onions, cooked quinoa, cream of chicken soup, yogurt and broccoli.

●Season with salt & pepper to taste.

●Pour contents of bowl into small loaf pan or casserole dish.

●Sprinkle with parmesan cheese if desired and bake at 375 degrees for 15-20 minutes.

●Serve and enjoy!

Crescent Roll Casserole

INGREDIENTS:

1 can crescent rolls

1 pound ground beef

1 tablespoon of chili powder

1 tablespoon of Cumin

2 tablespoons of Worcestershire sauce

1 cup of salsa

1 cup cheddar cheese

INSTRUCTIONS:

●Preheat oven to 350 degrees.

●In a greased pie plate, spread half of your can of crescent rolls over the bottom to form a crust.  Bake 8 minutes.

●Meanwhile, brown ground beef.  Once brown, season with chili powder and cumin.  Stir in remaining 3 ingredients.  Pour over prepared "crust".  Top with remaining crescent rolls cut into lattice strips.

●Bake 20-25 minutes.

●Enjoy!

Huevos Rancheros Casserole

INGREDIENTS:

12 corn tortillas, fried crisp and drained (I lightly salted each tortilla when hot), then torn

1 batch of [homemade red enchilada sauce|http://www.alaskafromscratch.com/2011/10/18/chicken-enchiladas-with-homemade-red-enchilada-sauce/] or a 15oz can of enchilada sauce

1 15oz can black beans, rinsed and drained (pintos would also be good)

1c shredded cheddar jack cheese, divided

10-12 eggs

Cilantro, chopped

Avocado, sliced

Sour cream, as desired

Salsa or hot sauce like Tapatio, as desired

INSTRUCTIONS:

●Preheat oven to 375. Grease an 11x13 baking dish.

●Layer half of the torn tortillas in the bottom of the dish.

●Top with half of the enchilada sauce, followed by half of the cheese, then sprinkle all of the black beans over the cheese.

● Repeat layers - tortillas, sauce, cheese.

●Carefully crack 10-12 eggs on top of the casserole.

●Season eggs with salt and pepper.

●Bake until egg whites are fully set but yolks are still runny, 20-30 minutes.

●Mine took about 24 minutes for results as pictured.

●Watch the eggs closely once you hit the 20 minute mark to avoid overcooking the yolks.

●Sprinkle chopped cilantro over top. Offer avocado, sour cream, and salsa/hot sauce on the side.

●Enjoy!

Lemon Chicken Potato Casserole

INGREDIENTS:

2.5 cups condensed cream of mushroom OR cream of chicken soup

1/2 cup milk

1.5 lbs. Yukon gold potatoes, very thinly sliced

2 cloves garlic, minced

1 small white onion, peeled and thinly sliced

1.5 lbs. boneless, skinless chicken breasts

salt and freshly-ground black pepper

1 lemon, thinly sliced and halved

INSTRUCTIONS:

●Preheat oven to 425 degrees F.

●Add condensed soup and milk to a saucepan and whisk to combine.

●Heat over medium-high heat until simmering, stirring frequently.

●When it reaches a simmer, remove from heat and set aside.

●In a separate large mixing bowl, add potatoes, onion, garlic, and chicken.

● Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.

●Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly.

●Then cover the top of the pan with aluminum foil.

●Bake for 1 hour or until the potatoes are tender.

●Carefully remove the foil, and change oven to the high "broil" setting.

●Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.

●Remove pan from oven and serve warm.

●Enjoy!

Philly Cheesesteak Casserole

INGREDIENTS:

2 tablespoons unsalted butter

1/2 (8 ounce) French Baguette, sliced about 1

1 (8 ounce) container sliced fresh mushrooms

1/2 red pepper, thinly sliced

1/2 green pepper, thinly sliced

1 lb. Ribeye steak, thinly sliced

8 slices American Cheese (or about 1 cup shredded)

Garlic and herb Cheese Spread such as Alouette or Boursin (optional)

salt and pepper to taste

INSTRUCTIONS:

●Preheat oven to 400 degrees F. Spray a 9" baking dish with cooking spray.

● Lightly coat one side of each piece of bread (sliced in 1" slices) with the garlic cheese spread.

● Squeeze as many in as you can. Should be about 6 or 7 pieces, but whatever fits is fine. Top bread slices evenly with 4 slices of American cheese and bake in preheated oven for 5-7 minutes until the cheese is nice and melty.

●Meanwhile, melt 1 tablespoon butter in a skillet over mid-high heat and add mushrooms and a pinch of salt. Reduce heat to mid-low and cover for about 3-5 minutes until they start to sweat and soften.

●Add 1/2 thinly sliced red pepper, 1/2 thinly sliced green pepper and a pinch of salt and pepper to the skillet with the mushrooms. Saute, stirring occasionally, until veggies are cooked to your liking and most of the liquid is dissolved. I have to have my peppers really soft so this took about 5-7 minutes for me.

●Top melted cheesy bread with veggies and return the skillet to the heat. Melt 1 tablespoon butter in pan and add sliced ribeye. Salt and pepper and cook for about a minute or until done to your liking. I prefer to have the outside browned and still pink throughout as they will be cooking a little more in the oven.

●Add ribeye on top of the veggies and top the whole dish evenly with 4 slices of American cheese. Bake in oven until the cheese is nice and melted, about 5 minutes.

●Serve and enjoy!

Turkey Taco Casserole

INGREDIENTS:

1 lb. lean ground turkey

1 16-oz can refried beans

2 4-oz cans diced green chilies

1 cup fire roasted diced tomatoes, drained of extra “juice”

1 tbsp. chili powder

2 tsp. ground cumin

1 1/4 tsp. salt

1/4 tsp. cayenne pepper

2 flour tortillas, cut into 1″ strips

1/2 cup salsa, plus more for serving

1 1/2 cups reduced fat Mexican blend cheese {or cheddar cheese}

sour cream for serving

sliced avocado for serving

INSTRUCTIONS:

●Spray an 8″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.

●Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces with a rubber spatula. When turkey has browned {but hasn’t quite cooked all the way through yet}, add the chili powder, cumin, salt and cayenne pepper. Mix well.

●Add one can of the diced green chilies to the turkey, along with the fire roasted diced tomatoes. Stir well and continue to cook until turkey is completely done. Then, remove from heat.

●Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of refried beans, more green chilies, a heavy sprinkle of cheese and four of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. After laying on your last four tortilla strips, spread the salsa over top along with remaining cheese.

●Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing.

●Serve and enjoy!

Tofu and Cheesy Rice Casserole

INGREDIENTS:

3 cups cooked brown rice

2 cups steamed broccoli florets

1 serving Herb-Infused Baked Tofu

1 medium chopped onion

1 serving Vegan Cheese Sauce

INSTRUCTIONS:

●Once the tofu is ready and you want to put it all together, begin by heating your oven to 350F. Get out a 9 X 13 baking dish and set aside.

●Place the prepared brown rice in the bottom of the baking dish and top with the steamed broccoli.

●Prepare the cheese sauce as directed below and pour half of it over the cheese and broccoli.

●Top with the Herb-Infused Tofu and remaining Vegan Cheese Sauce (although you can reserve some if you prefer a little less sauce in your casserole…this stuff is great on baked potatoes!)

●Bake at 350F for 25 – 30 minutes.

●Enjoy!

Spinach & Tomato Barley Casserole

INGREDIENTS:

5½ cups water

1½ cups barley (whole or pearl)

¼ cup tomato paste

2 large cloves garlic

2 cups fresh spinach leaves

1 cup fresh basil leaves

2 dozen cherry tomatoes, halved

1 tsp. salt

black pepper, to taste

1 egg

1 cup cottage cheese

1 cup shredded mozzarella cheese

INSTRUCTIONS:

● Bring water to a boil. Add barley and cook 35-40 minutes, or until most of the water is absorbed and the barley is tender (taste it). Drain off any excess water. Stir tomato paste into the barley and set aside.

●Preheat the oven to 350 F/180 C. Lightly grease a 9×13 baking dish with cooking spray.

●Finely chop the garlic, spinach, and basil. This takes seconds in a food processor (fitted with the knife blade), but be careful not to over-pulse or you’ll end up with pesto.

●Add garlic/spinach/basil, tomatoes, salt, and pepper to the barley and stir to evenly distribute. Add egg and cottage cheese and mix well once more.

●Spoon the barley mixture into the prepared dish and even out the surface. Sprinkle with cheese and bake 40 minutes. Serve hot.

●Enjoy!

Spinach Artichoke Quinoa Casserole

INGREDIENTS:

3 cups quinoa, cooked (approx. 1 cup dry quinoa)

10 ounces frozen spinach, defrosted

2 cups marinated artichoke hearts, chopped

2 tablespoons olive oil

1 shallot, finely chopped

3 garlic cloves, minced

1/2 cup Italian blend cheese + a few tablespoons for topping

1/4 cup pepper jack cheese

2 medium size eggs

6 ounces plain non-fat Greek yogurt

salt & pepper to taste

INSTRUCTIONS:

●Preheat the oven to 375°F then prepare a large casserole dish (I used a 1 quart dish) by greasing with Earth Balance, butter or non-stick cooking spray.

●Warm the olive oil over medium heat in a sauté pan and cook the shallot and garlic for a few minutes, until fragrant.

●Using a strainer and a paper towel, press the excess water out from the defrosted spinach then add it to the pan. Add the chopped artichoke hearts (I discarded any tough parts) and a pinch of salt & pepper to the pan and cook for five minutes.

●Meanwhile, combine the eggs, yogurt and cheese in a large bowl and whisk together until well-combined.

●Remove the spinach artichoke mixture from the heat and allow to cool for a few minutes before adding to the bowl with the eggs and cheese.

●Lastly, add the cooked quinoa and stir until everything is mixed together well.

●Place the mixture into the casserole dish, smoothing the top with the back of a spoon. Sprinkle a few tablespoons of cheese on top and cook for 30-35 minutes, until top is light golden brown.

●Serve warm and enjoy!

Layered BBQ Chicken & Sweet Potato Enchilada Casserole

INGREDIENTS:

1 cup your favorite BBQ sauce

2- 10 oz. cans enchilada sauce

1 pound Just BARE boneless skinless Chicken Breasts

2 medium sweet potatoes, cooked and diced

2 teaspoons olive oil

1/2 small red onion, diced

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 cup chopped cilantro

9 - 6 inch corn tortillas

3/4 cup reduced fat shredded Mexican or Colby jack cheese

3/4 cup reduced fat shredded mozzarella

INSTRUCTIONS:

●Preheat oven to 375 degrees F.

●Whisk BBQ and enchilada sauce together in large bowl. Place chicken in baking pan coated with nonstick cooking spray and drizzle 1/4 cup of mixed BBQ enchilada sauce on top. Bake for 20-25 minutes or until juices run clear and chicken is no longer pink. Remove pan from oven and allow chicken to cool for a few minutes. Keep oven temperature, as you'll be baking the enchiladas!

●Then, either shred chicken or chop into bite-sized pieces. I like shredding mine as I feel it absorbs flavors much better.

●While chicken is cooking, heat olive oil in a large skillet over medium high heat. Add garlic and cook a few minutes until golden and fragrant. Add red onion and cook until onion is translucent. Turn off heat and immediately add 1 cup of enchilada sauce and diced sweet potatoes. Add shredded chicken, cumin, and cilantro; stir until just combined.

●Place 1/4 cup BBQ-enchilada sauce in the bottom of a 9-inch baking pan. Dip 3 corn tortillas in enchilada sauce and place on bottom of pan; you may need to cut one tortilla in half to make sure the entire surface is covered. Place 1/2 of chicken and sweet potato mixture on top of tortillas and cover with 1/2 cup of cheese and about 1/4 cup enchilada sauce; repeat layers once and top with remaining tortillas, sauce and cheese. Cover with foil and bake for 30-40 minutes or until warmed through and cheese is completely melted.

●Enjoy!

Cooking For 2 Slow Cooker Recipes

Slow-Cooker Herbed Turkey and Wild Rice Casserole

INGREDIENTS:

2 slices bacon, cut into 1/2-inch pieces

6 ounces turkey breast tenderloins, cut into 3/4-inch pieces

½ cup chopped celery

1/3 cup chopped carrot

¼ cup chopped onion

1 ¾ cups Progresso™ chicken broth (from 32-ounce carton)

1/8 teaspoon dried marjoram leaves

1/8 teaspoon pepper

½ cup uncooked wild rice, rinsed and drained

½ cup sour cream

INSTRUCTIONS:

●In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp.

●Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown.

●Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.

●In a 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.

●Cover and cook on high heat setting 30 minutes.

●Reduce heat to low setting.

●Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

●Serve and enjoy!

Slow-Cooker Beef Stroganoff

INGREDIENTS:

½ pound beef stew meat

¼ cup chopped onion

1 can (10 3/4 ounces) condensed golden mushroom soup

1 jar (2 1/2 ounces) Green Giant™ sliced mushrooms, drained

1/8 teaspoon pepper

½ cup sour cream

1 ½ cups hot cooked noodles or rice

INSTRUCTIONS:

●In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.

●Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

●Stir sour cream into beef mixture. Serve over noodles.

●Enjoy!

Slow-Cooker Couscous-Stuffed Peppers

INGREDIENTS:

slow cooker liners

2 large bell peppers

¼ pound ground beef

¼ cup chopped onion

1 small clove garlic, finely chopped

1 can (8 ounces) tomato sauce

¼ teaspoon salt

¼ teaspoon ground cumin

1/8 teaspoon ground cinnamon

Dash of ground red pepper (cayenne)

1/3 cup uncooked couscous

½ cup water

Pine nuts, if desired

Fresh cilantro, if desired

INSTRUCTIONS:

●Place slow cooker liners inside a 5- to 6 1/2 -qt slow cooker bowl.

●Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

●Cut thin slice from stem end of each bell pepper to remove top of pepper.

●Remove seeds and membranes; rinse peppers.

●In 10-inch skillet, cook beef, onion and garlic over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain.

●Stir in tomato sauce, salt, cumin, cinnamon and red pepper. Stir in couscous.

●Divide beef mixture evenly among peppers.

●Pour water into lined slow cooker; stand peppers upright in cooker.

●Cover and cook on low heat setting 4 to 6 hours or until peppers are tender.

● Garnish with pine nuts and cilantro.

●Serve and enjoy!

Slow-Cooker Creamy Herbed Chicken Stew

INGREDIENTS:

1 cup baby-cut carrots

1 Yukon Gold potato, cut into 1 1/2-inch pieces

¼ cup chopped onion

¼ cup sliced celery

½ teaspoon dried thyme leaves

1/8 teaspoon salt

1/8 teaspoon pepper

½ pound boneless skinless chicken thighs

¾ cup chicken broth (from 32-ounce carton)

½ cup snap pea pods

¼ cup whipping (heavy) cream

2 tablespoons all-purpose flour

INSTRUCTIONS:

●Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.

●Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker.

●Place chicken on vegetables. Pour broth over top.

●Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender.

●Add pea pods; cook 5 to 10 minutes or until crisp-tender.

●Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon.

●Cover with aluminum foil; keep warm. Increase cooker to high heat setting.

●Mix whipping cream, flour and remaining thyme; stir into liquid in cooker.

●Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

●Enjoy!

Slow-Cooker Iced Cinnamon Biscuits

INGREDIENTS:

1 can of refrigerator biscuits

1/4 cup white granulated sugar

1/4 cup of dark brown sugar

2 teaspoons of ground cinnamon

1/4 cup of melted butter

INSTRUCTIONS:

●Line a 6 quart oval crock pot with a slow cooker liner.

●Then spray the inside of the liner with a non-stick spray.

●In a pie plate mix both sugars and the cinnamon together.

●Make an assembly line with your biscuits, melted butter andsugar/ cinnamon mixture.

●Dip each biscuit into the melted butter and then in the sugar/ cinnamon mixture until completely coated.

●Then you place all the covered biscuits into the bottom of the lined and sprayed crock pot..... In a single layer.

●Place a couple of paper towels on top of the crock pot and secure with the lid.

●Turn to low and cook for 2 - 3 hour

●When the cinnamon biscuits are done lift them out using the liner.

●Adding icing over the buns and then let cool.

●Serve and enjoy!

Crockpot Ravioli Lasagna

INGREDIENTS:

- 1 lb. ground round

- 1 cup chopped onions

- 2-4 garlic cloves, minced

- 1 (24oz) jar of pasta sauce

- 1 (25oz) package or frozen cheese-filled ravioli (do not thaw).

- 1 (8oz) package shredded Italian blend cheese

INSTRUCTIONS:

●Cook ground round, onion, and garlic in a large skillet over a medium heat, until beef crumbles and is no longer pink.

●Drain if needed and set aside.

●Spoon 3/4 cup pasta sauce into bottom of a lightly greased crockpot.

●Layer half of the ravioli.

●Repeat layers, starting with 3/4 cup of sauce, ravioli, meat and end with the remaining 1 cup of cheese.

●Cover and cook on LOW for 4-6 hours until pasta is tender.

●Enjoy

Crockpot Chicken Cacciatore

INGREDIENTS:

1/2 lbs. boneless, skinless chicken thighs

2 garlic cloves, minced

14 oz. diced tomatoes

4 oz. tomato paste

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1 small onion, diced

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1/2 tsp. pepper

1 bay leaf

1/4 cup water

1 package of pasta

INSTRUCTIONS:

●Start by seasoning chicken well with salt and pepper.

●Add the rest of ingredients except the pasta.

●Stir well to combine.

●Cover and set crockpot on low for 7 hours or on high for 4 hours.

●Serve over a bed of your favorite pasta.

●Enjoy!

Sweet Slow Cooker Sesame Chicken

INGREDIENTS:

2 boneless, skinless chicken breasts

Salt and pepper

1/2 cup honey

1/4 cup soy sauce

1/4 cup diced onion

1/4 cup ketchup

1 tablespoons olive oil

1 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 teaspoons cornstarch dissolved in 3 Tablespoons water

Sesame seeds

INSTRUCTIONS:

●Start by seasoning chicken lightly with salt and pepper and place into crock pot.

●In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

●Pour over chicken.

●Cook on low for 4  hours or on high 2  hours, or just until chicken is cooked through.

●Serve and enjoy!

Slow-Cooker Taco Pasta

INGREDIENTS:

½ lb. lean (at least 80%) ground beef

1/2 cup beef-flavored broth (from 32-oz carton)

1/2 cup water

1/2 package taco seasoning mix

1/2 can organic diced tomatoes, undrained

¼ cup finely chopped white onion

1/2 garlic clove, finely chopped

1/2 package chile and roasted garlic Mexican cooking sauce

2 oz. (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces

1-1/2 cups cooked medium pasta shells

1 cups shredded Cheddar cheese

INSTRUCTIONS:

●In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.

●In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.

●Cover; cook on Low heat setting 4 to 5 hours.

●About 15 minutes before serving, cook and drain pasta as directed on package.

●Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.

●Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.

●Serve topped with sour cream, salsa and/or shredded cheese.

●Enjoy!

Crockpot Cheesy Chicken & Rice

INGREDIENTS:

1/4  (8oz) box Zatarain’s Yellow Rice, cooked according to package.

2 Small boneless skinless chicken breasts

1/2 cups shredded cheddar cheese, or cheese blend

1/4 medium onion, chopped

1/4 (10.5oz) can cream of chicken soup

1/4 (15oz) can of corn, drained

1/2 cups chicken stock

INSTRUCTIONS:

●Place chicken into crockpot and season with salt and pepper.

●Sprinkle your chopped onions on top of chicken.

●Mix together the two cups of chicken broth and can of cream of chicken soup.

●Pour mixture over chicken.

●Cover and cook on low for 7-8 hours or high for 4 hours.

●Right before serving, shred chicken with 2 forks.

●Add in cooked & prepared Zatarain’s rice, cheese and corn.

●Mix well, until cheese is melted.

●Enjoy!

Slow-Cooker Jalapeno Popper Chicken Sandwiches

INGREDIENTS:

1/4 cup chopped onion

1/2 lb. boneless skinless chicken breast

¼ teaspoon salt

1/4 cup salsa verde

1/2 can (10.5 oz.) Muir Glen™ diced tomatoes, undrained

1 tablespoons butter

2 slices diced cooked bacon

1/4 cup  plain bread crumbs

1 tablespoons butter

1/2 cup shredded Cheddar cheese (4 oz.)

¼ cup milk

INGREDIENTS:

●In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast.

● Season chicken with salt.

●Pour salsa verde and diced tomatoes on top of chicken.

●Cover; cook on High heat setting 4 hours.

●Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.

●In 1-quart saucepan, melt 2 tablespoons butter over medium heat.

●Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted. Set aside.

●In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.

●On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.

●Serve and enjoy!

Slow Cooker Lemon Garlic Chicken

INGREDIENTS:

1/4 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon ground black pepper

11 ounces skinless, boneless chicken breast halves

2 teaspoons butter

1 tablespoon and 1 teaspoon water

1 tablespoon fresh lemon juice

5/8 clove garlic, minced

1/4 teaspoon chicken bouillon granules

1/4 teaspoon chopped fresh parsley

INSTRUCTIONS:

●In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken.

●Melt the butter in a skillet over medium heat.

●Brown chicken in butter for 3 to 5 minutes on each side.

●Place chicken in a slow cooker.

●In the same skillet, mix the water, lemon juice, garlic, and bouillon.

●Bring the mixture to boil. Pour over the chicken in the slow cooker.

●Cover, and cook on High for 3 hours, or Low for 6 hours.

●Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

●Enjoy!

Pork Chops for the Slow Cooker

INGREDIENTS:

2 boneless pork chops

1 tablespoon and 1 teaspoon brown sugar

1/4 teaspoon ground ginger

2 tablespoons and 2 teaspoons soy sauce

1 tablespoon and 1 teaspoon ketchup

5/8 clove garlic, crushed

salt and pepper to taste

INSTRUCTIONS:

●Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.

●Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).

●Serve and enjoy!

Slow Cooker Jambalaya

INGREDIENTS:

2-1/2 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes

2-1/2 ounces andouille sausage, sliced

1/8 (28 ounce) can diced tomatoes with juice

1/8 large onion, chopped

1/8 large green bell pepper, chopped

2 tablespoons and 2 teaspoons chopped celery

2 tablespoons and 2 teaspoons chicken broth

1/4 teaspoon dried oregano

1/4 teaspoon dried parsley

1/4 teaspoon Cajun seasoning

1/8 teaspoon cayenne pepper

1/8 teaspoon dried thyme

2-1/2 ounces frozen cooked shrimp without tails

INSTRUCTIONS:

●In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.

●Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

●Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

●Stir in the shrimp during the last 30 minutes of cook time.

●Enjoy!

Cocktail Meatballs

INGREDIENTS:

1 pound lean ground beef

1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce

3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion.

●Roll into small meatballs.

●Bake in preheated oven for 20 to 25 minutes, turning once.

●In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice.

●Add meatballs, and simmer for 1 hour before serving.

●Enjoy!

Bacon Wrapped Smokies

INGREDIENTS:

2 ounces sliced bacon, cut into thirds

1/8 (14 ounce) package beef cocktail wieners

1 tablespoon and 1-1/2 teaspoons brown sugar, or to taste

INSTRUCTIONS:

●Preheat the oven to 325 degrees F (165 degrees C).

●Refrigerate 2/3 of the bacon until needed.

●It is easier to wrap the wieners with cold bacon.

●Wrap each cocktail wiener with a piece of bacon and secure with a toothpick.

●Place on a large baking sheet. Sprinkle brown sugar generously over all.

●Bake for 40 minutes in the preheated oven, until the sugar is bubbly.

●To serve, place the wieners in a slow cooker and keep on the low setting.

●Enjoy!

Kalua Pig in a Slow Cooker

INGREDIENTS:

1/8 (6 pound) pork butt roast

3/4 teaspoon Hawaiian sea salt

1/2 teaspoon liquid smoke flavoring

INSTRUCTIONS:

●Pierce pork all over with a carving fork.

●Rub salt then liquid smoke over meat.

●Place roast in a slow cooker.

●Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

●Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

●Enjoy!

Slow Cooker Ham

INGREDIENTS:

2 cups packed brown sugar

1 (8 pound) cured, bone-in picnic ham

INSTRUCTIONS:

●Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock.

●Place the ham flat side down into the slow cooker - trim it a little to make it fit.

●Use your hands to rub the remaining brown sugar onto the ham.

●Cover, and cook on Low for 8 hours.

●Serve and enjoy!

Crock Pot Cabbage Rolls

INGREDIENTS:

4 leaves cabbage

1/3 cup cooked white rice

3/8 egg, beaten

1 tablespoon and 1 teaspoon milk

1 tablespoon and 1 teaspoon minced onion

5 ounces extra-lean ground beef

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/8 (8 ounce) can tomato sauce

1 teaspoon brown sugar

1 teaspoon lemon juice

1/4 teaspoon Worcestershire sauce

INSTRUCTIONS:

●Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

●In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper.

●Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends.

●Place rolls in slow cooker.

●In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.

●Pour over cabbage rolls.

●Cover, and cook on Low 8 to 9 hours.

●Enjoy!

Slow Cooker Salisbury Steak

INGREDIENTS:

1/2 pound lean ground beef

1/4 (1 ounce) envelope dry onion soup mix

2 tablespoons Italian seasoned bread crumbs

1 tablespoon milk

1 tablespoon all-purpose flour

1-1/2 teaspoons vegetable oil

1/2 (10.75 ounce) can condensed cream of chicken soup

1/4 (1 ounce) packet dry au jus mix

3 tablespoons water

INSTRUCTIONS:

●In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands.

●Shape into 2 patties.

●Heat the oil in a large skillet over medium-high heat.

●Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

●Place browned patties into the slow cooker stacking alternately like a pyramid.

●In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.

●Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

●Enjoy!

Slow Cooker Lasagna

INGREDIENTS:

3 ounces lean ground beef

1/4 onion, chopped

1/2 teaspoon minced garlic

1/4 (29 ounce) can tomato sauce

1/4 (6 ounce) can tomato paste

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 (12 ounce) package lasagna noodles

2-1/2 ounces cottage cheese

1 tablespoon and 1-3/4 teaspoons grated Parmesan cheese

3 ounces shredded mozzarella cheese

INSTRUCTIONS:

●In a large skillet over medium heat cook the ground beef, onion, and garlic until brown.

● Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

●In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

●Spoon a layer of the meat mixture onto the bottom of the slow cooker.

●Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker.

●Top noodles with a portion of the cheese mixture.

●Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

●Cover, and cook on low setting for 4 to 6 hours.

●Serve and enjoy!

Slow Cooker Creamed Corn

INGREDIENTS:

1 1/4 (16 ounce) packages frozen corn kernels

1 (8 ounce) package cream cheese

1/2 cup butter

1/2 cup milk

1 tablespoon white sugar

salt and pepper to taste

INSTRUCTIONS:

●In a slow cooker, combine corn, cream cheese, butter, milk, and sugar.

●Season with salt and pepper to taste.

●Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

●Enjoy!

Slow Cooker Dump and Go Cheesy Chicken

INGREDIENTS:

2-1/2 skinless, boneless chicken breast halves

3/4 (11 ounce) can condensed cream of Cheddar cheese soup

3 tablespoons and 1/2 teaspoon milk

salt and pepper to taste

1/2 teaspoon garlic powder

INSTRUCTIONS:

●Spray slow cooker with cooking spray.

●Place chicken breasts inside.

●In a medium bowl mix together soup and milk, and pour mixture over chicken.

●Season with salt and pepper to taste and garlic powder.

●Cook on High for about 6 hours. Note: Do not lift lid while cooking!

●Serve and enjoy!

Slow Cooker Italian Chicken Alfredo

INGREDIENTS:

cooking spray

4 (4 ounce) skinless, boneless chicken breast halves

1/4 cup water

1 (.7 ounce) package dry Italian-style salad dressing mix

1 clove garlic, pressed

1 (8 ounce) package cream cheese, softened

1 (10.75 ounce) can condensed cream of chicken soup

1 (4.5 ounce) can chopped canned mushrooms

1 (8 ounce) package spaghetti

1 tablespoon chopped fresh parsley

INSTRUCTIONS:

●Spray the crock of a slow cooker with non-stick cooking spray.

●Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl.

●Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.

●After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl.

●Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.

●Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

●Once the water is boiling, stir in the spaghetti, and return to a boil.

●Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.

●Drain well in a colander set in the sink.

●To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

●Enjoy!

Candied Kielbasa

INGREDIENTS:

1/4 cup packed brown sugar

2 tablespoons ketchup

1 tablespoon prepared horseradish

1/2 pound kielbasa sausage, sliced thin

INSTRUCTIONS:

●In a slow cooker combine the sugar, ketchup and horseradish.

●Add the sausage, and mix well. Cook on High until it starts to boil.

●Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

●Serve and enjoy!

Slow Cooker Swiss Steak

INGREDIENTS:

1 tablespoon and 1 teaspoon all-purpose flour

salt and pepper to taste

1/2 pound round steak, cut into small pieces

1 tablespoon vegetable oil

1 stalk celery, chopped

3/8 onion, chopped

1 carrots, shredded

5/8 (14.5 ounce) can diced tomatoes with juice

1 teaspoon Worcestershire sauce

2 teaspoons brown sugar, or to taste

INSTRUCTIONS:

●In a shallow bowl, mix the flour, salt, and pepper.

●Lightly coat the round steak pieces in the flour mixture.

●Heat the oil in a skillet over medium heat, and sauté the celery, onion, and carrots about 5 minutes, until tender.

●Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.

●Place the vegetables and steak in a slow cooker.

●Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.

●Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

●Serve and enjoy!

All Day Macaroni and Cheese

INGREDIENTS:

2-1/2 ounces elbow macaroni

1-1/3 cups shredded sharp Cheddar cheese

3/8 (12 fluid ounce) can evaporated milk

1/2 cup milk

5/8 eggs

1/4 teaspoon salt

1/8 teaspoon ground black pepper

INSTRUCTIONS:

●In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.

●In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper.

●Transfer to a slow cooker that has been coated with non-stick cooking spray.

●Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.

●Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges.

●Do not remove the cover or stir the mixture until the mixture has finished cooking.

●Serve warm.

●Enjoy!

Slow Cook Thai Chicken

INGREDIENTS:

2 skinless, boneless chicken breast halves - cut into 1/2 inch strips

3/8 large red bell pepper, seeded and sliced into strips

3/8 large onion, coarsely chopped

2 tablespoons and 2 teaspoons chicken broth

1 tablespoon and 1 teaspoon soy sauce

1 teaspoon ground cumin

1 clove garlic, minced

1/8 teaspoon red pepper flakes

salt and pepper to taste

2 teaspoons cornstarch

3 tablespoons and 1-3/4 teaspoons creamy peanut butter

1 teaspoon soy sauce

1 tablespoon and 1 teaspoon lime juice

1 green onion, chopped

1 tablespoon and 1 teaspoon chopped fresh cilantro

2 tablespoons and 2 teaspoons chopped roasted peanuts

INSTRUCTIONS:

●Place the chicken breast strips, bell pepper and onion into a slow cooker.

●Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper.

●Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.

●Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice.

●This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.

●Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

●Enjoy!

Pork Chalupas

INGREDIENTS:

1/8 (4 pound) pork shoulder roast

2 ounces dried pinto beans

3/8 (4 ounce) can diced green chile peppers

3/4 teaspoon chili powder

3/4 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon dried oregano

3/4 teaspoon garlic powder

2 flour tortillas

INSTRUCTIONS:

●Place the roast inside a slow cooker coated with cooking spray.

●In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder.

●Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.

●Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid.

● Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.

●When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board.

●Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies.

●Heat through, and serve with flour tortillas and your favorite toppings.

●Enjoy!

Slow Cooker Mongolian Beef

INGREDIENTS:

1/2 pound flank steak, cut into bite-size pieces

2 tablespoons cornstarch

1 teaspoon olive oil

1/2 onion, thinly sliced

1-1/2 teaspoons minced garlic

1-1/2 large green onions, sliced diagonally into 1/2 inch pieces

1/4 cup soy sauce

1/4 cup water

1/4 cup brown sugar

1/4 teaspoon minced fresh ginger root

1/4 cup hoisin sauce

INSTRUCTIONS:

●Place flank steak and cornstarch into a resealable plastic bag.

●Shake the bag to evenly coat the flank steak with the cornstarch.

●Allow to steak rest for 10 minutes.

●Heat olive oil in a large skillet over medium-high heat.

●Cook and stir steak until evenly browned, 2 to 4 minutes.

●Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker.

●Cook on Low setting for about 4 hours.

●Enjoy!

Slow-Cooker Posole

INGREDIENTS:

3/4 teaspoon canola oil

1/4 (2 pound) boneless pork loin roast, cut into 1-inch cubes

1/2 (14.5 ounce) can enchilada sauce

1/2 (15.5 ounce) can white hominy, drained

1/4 onion, sliced

2 tablespoons green chilies, diced

1 clove garlic, minced

1/8 teaspoon cayenne pepper, or to taste

1/2 teaspoon dried oregano

1 tablespoon cilantro, chopped

1/8 teaspoon salt

INSTRUCTIONS:

●Heat the canola oil in a skillet over high heat.

●Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.

●Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat.

●Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano.

●Pour in enough water to fill the slow cooker.

●Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt.

●Cook on Low for 30 minutes more.

●Serve and enjoy!

Slow Cooker Pizza

INGREDIENTS:

1/2 pound ground beef

3/8 (8 ounce) package rigatoni pasta

3/8 (16 ounce) package shredded mozzarella cheese

3/8 (10.75 ounce) can condensed cream of tomato soup

5/8 (14 ounce) jar pizza sauce

3/8 (8 ounce) package sliced pepperoni sausage

INSTRUCTIONS:

●Bring a large pot of lightly salted water to a boil.

●Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

●Brown the ground beef in a skillet over medium-high heat. Drain off grease.

●In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.

●Cook on Low setting for 4 hours.

●Serve and enjoy!

Slow Cooker Green Beans, Ham and Potatoes

INGREDIENTS:

6 ounces fresh green beans, rinsed and trimmed

1/4 large onion, chopped

5/8 ham hocks

5 ounces new potatoes, quartered

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon seasoning salt

1/2 teaspoon chicken bouillon granules

ground black pepper to taste

INSTRUCTIONS:

●Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks.

●Cover, and cook on High until simmering.

●Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.

●Add potatoes, and cook for another 45 minutes.

●While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones.

●Chop or shred meat, and return to slow cooker.

●Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper.

●Cook until potatoes are done, then adjust seasoning to taste.

●To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

●Enjoy!

Meat Loaf

INGREDIENTS:

2 eggs

3/4 cup milk

2/3 cup seasoned bread crumbs

2 teaspoons dried minced onion

1 teaspoon salt

1/2 teaspoon rubbed sage

1/2 cup sliced fresh mushrooms

1 1/2 pounds ground beef

1/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon ground mustard

1/2 teaspoon Worcestershire sauce

INSTRUCTIONS:

●Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl.

●Crumble ground beef over mixture and stir well to combine.

●Shape into a round loaf; place in a 5-quart slow cooker.

●Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

●Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf.

●Return to slow cooker and cook on Low until heated through, about 15 minutes.

●Let stand 10 minutes before cutting.

●Enjoy!

Mushroom Slow Cooker Roast Beef

INGREDIENTS:

1/4 pound sliced fresh mushrooms

1/4 (4 pound) standing beef rib roast

1/4 (1.25 ounce) envelope onion soup mix

1/4 (12 fluid ounce) bottle beer

ground black pepper

INSTRUCTIONS:

●Place the mushrooms in the bottom of a slow cooker.

●Set the roast atop the mushrooms

●Sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper.

●Set slow cooker to low; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

●Serve and enjoy!

London Broil for the Slow Cooker

INGREDIENTS:

10 ounces London broil

3/4 clove garlic, minced

3/8 (10.75 ounce) can cream of mushroom soup

3 tablespoons and 1/2 teaspoon water

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

INSTRUCTIONS:

●Place the London broil in a slow cooker

●Add the garlic, mushroom soup, water, basil, oregano, and salt.

●Cover; cook on low 6 to 7 hours.

●Serve and enjoy!

Slow Cooker Oats

INGREDIENTS:

1/3 cup steel cut oats

1 cup and 3 tablespoons water

1/3 cup peeled and chopped apple

2 tablespoons and 2 teaspoons raisins

2 teaspoons butter

1 teaspoon ground cinnamon

2 teaspoons brown sugar

1/4 teaspoon vanilla extract

INSTRUCTIONS:

●Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker.

●Stir to combine and dissolve the sugar.

●Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

●Serve and enjoy!

Garlic Pork Roast

INGREDIENTS:

1-1/2 teaspoons vegetable oil

1/2 (2 pound) boneless pork roast

salt and pepper to taste

2 sweet potatoes, quartered

1/2 onion, quartered

3 cloves garlic

1/2 (14.5 ounce) can chicken broth

INSTRUCTIONS:

●Heat oil in large heavy skillet.

●Season meat with salt and pepper, and brown in oil.

●In a slow cooker, layer sweet potatoes, onion and garlic.

●Place browned roast on top of vegetables, and pour in chicken broth.

●Cover, and cook on low setting for 6 hours.

●Enjoy!

Slow Cooker Curry Chicken

INGREDIENTS:

1-1/2 teaspoons butter

1/2 onion, chopped

1/2 (10.75 ounce) can condensed cream of mushroom soup

1/2 (10.75 ounce) can condensed cream of chicken soup

1/2 (14 ounce) can coconut milk

1/2 packet dry onion soup mix (such as Knorr® French Onion Soup Mix)

1 tablespoon and 1-1/2 teaspoons curry powder, or to taste

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon ground cayenne pepper, or to taste

1-1/2 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces

1/2 cup green peas

1 cup sliced fresh mushrooms

INSTRUCTIONS:

●Set the slow cooker to the High setting.

●Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes.

●Set the onion aside.

●In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined.

●Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken.

●Stir in onion, peas and mushrooms.

●Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.

●Enjoy!

Slow Cooker Vegetable Chili

INGREDIENTS:

3/8 (28 ounce) can whole peeled tomatoes with juice

3/8 (15 ounce) can garbanzo beans, drained

5/8 zucchini, thinly sliced

3/8 onion, chopped

5/8 carrots, sliced

5/8 stalk celery, sliced

3/8 red bell pepper, chopped

3/8 green bell pepper, chopped

1 tablespoon and 2-1/4 teaspoons chili powder

3/8 (4 ounce) can chopped green chile peppers

5/8 clove garlic, minced

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/4 teaspoon salt

INSTRUCTIONS:

●In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.

●Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

●Enjoy!

Chicken Tagine

INGREDIENTS:

1-1/2 teaspoons olive oil

2 skinless, boneless chicken thighs, cut into 1-inch pieces

1/4 eggplant, cut into 1 inch cubes

1/2 large onions, thinly sliced

1 large carrots, thinly sliced

2 tablespoons dried cranberries

2 tablespoons chopped dried apricots

1/2 cup chicken broth

1-1/2 teaspoons tomato paste

1-1/2 teaspoons lemon juice

1-1/2 teaspoons all-purpose flour

1/2 teaspoon garlic salt

1/4 teaspoon ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1/8 teaspoon ground black pepper

1/4 cup water

1/4 cup couscous

INSTRUCTIONS:

●Heat olive oil in a skillet over medium-high heat.

●Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through.

●Remove the skillet from the heat.

●Place the browned chicken and eggplant on the bottom of a slow cooker.

●Layer the onion, carrots, dried cranberries, and apricots over the chicken.

●Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl.

●Pour the broth mixture into the slow cooker with the chicken and vegetables.

●Cook on High setting for 5 hours, or on Low setting for 8 hours.

●Bring water to boil in a saucepan.

● Stir in couscous, and remove from heat.

●Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

●Enjoy!

Slow Cooker Bolognese

INGREDIENTS:

1-1/2 teaspoons olive oil

3 tablespoons and 2 teaspoons finely chopped baby carrots

1/4 onion, finely chopped

1/2 clove garlic, minced

1/4 pound lean ground beef

1/4 cup whole milk

1/4 (28 ounce) can crushed tomatoes

1/4 (6 ounce) can tomato paste

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

2 tablespoons whole milk

1 tablespoon grated Parmesan cheese

INSTRUCTIONS:

●Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes.

●Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned.

●Drain off excess fat from the skillet, and pour in 1 cup milk.

●Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.

●Place the beef mixture into a slow cooker, and set the cooker to High.

●Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. ●Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

●Serve and enjoy!

White Chicken Enchilada Slow-Cooker Casserole

INGREDIENTS:

3 boneless, skinless chicken thighs or breasts

1/4 (26 ounce) can condensed cream of chicken soup

3/8 clove garlic, chopped

1/4 (16 ounce) container sour cream

1/4 (7 ounce) can diced green chile peppers

3 flour tortillas

2/3 cup and 2 teaspoons shredded Monterey Jack cheese

1/4 (10 ounce) can sliced black olives

chives for garnish

black pepper to taste

INSTRUCTIONS:

●Place chicken in a pot, cover with water, and bring to a boil over high heat.

●Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.

●Place chicken pieces in a large bowl.

●Stir in soup, garlic, sour cream, and green chiles.

●Spray the inside of slow cooker lightly with non-stick cooking spray.

●Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker.

●Arrange half of the chicken, half of the soup, and half of the cheese on top.

●Repeat with remaining tortillas, chicken, soup, and cheese.

●Top with black olives.

●Cook on Low setting for 3 to 4 hours. Top with chives.

●Serve and enjoy!

Chicken Chile Spaghetti

INGREDIENTS:

1/4 (2 to 3 pound) whole chicken

2-1/2 ounces vermicelli pasta

2 tablespoons and 1-1/4 teaspoons butter

3/4 stalk celery, chopped

1/4 clove garlic, minced

1/4 onion, chopped

1/4 green bell pepper, chopped

3/8 (10 ounce) can diced tomatoes with green chile peppers

3 ounces processed cheese, cubed

3/8 (4.5 ounce) can sliced mushrooms

INSTRUCTIONS:

●Place whole chicken in large pot or Dutch oven and cover with water.

●Bring to a boil, reduce heat, and simmer 40 to 60 minutes, until tender.

●Remove chicken from pot, reserving broth.

●Skin and bone chicken; set meat aside.

●Preheat oven to 350 degrees.

●Bring chicken broth to a boil.

●Stir in pasta and cook 8 to 10 minutes, until al dente.

●Remove pasta from pot and set aside.

●In a large skillet over medium heat, melt butter.

●Cook celery, garlic, onion and bell pepper in butter until tender.

●Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat.

●Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.

●Bake in preheated oven 20 minutes, until hot and bubbly.

●Enjoy!

Slow Cooker Cassoulet

INGREDIENTS:

11 ounces skinless, boneless chicken breast halves, cut into chunks

3/8 onion, quartered and thinly sliced

5/8 large clove garlic, minced

1 tablespoon and 1 teaspoon chopped fresh parsley

1/8 teaspoon salt

1/8 teaspoon black pepper

5/8 (15 ounce) can cannellini beans, drained and rinsed

5 ounces turkey kielbasa, cut into 1/2-inch slices

1 tablespoon and 2-1/4 teaspoons dry white wine

INSTRUCTIONS:

●Place the chicken into the bottom of a slow cooker.

●Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl.

●Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients.

●Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.

●Serve and enjoy!

Italian Beef in a Bucket

INGREDIENTS:

9 ounces rump roast

1/8 (12 ounce) jar pickled mixed vegetables

1/8 (16 ounce) jar pepperoncini

1/8 (.7 ounce) package dry Italian-style salad dressing mix

1/8 (10.5 ounce) can beef broth

INSTRUCTIONS:

●Place the roast in a 3 1/2 quart slow-cooker, and add the pickled mixed vegetables, pepperoncini, Italian dressing mix, and beef broth.

●Stir to blend, cover, and cook on low for 18 hours.

●To serve, remove roast from the slow cooker.

●If necessary, slice it for sandwiches, but it usually just falls apart.

●Place the pickled vegetables and pepperoncini in a bowl to serve along with the meat.

●Enjoy!

Slow Cooker Rosemary and Red Pepper Chicken

INGREDIENTS:

1/4 small onion, thinly sliced

1/4 medium red bell pepper, seeded and thinly sliced

1 clove garlic, minced

1/2 teaspoon dried rosemary

1/8 teaspoon dried oregano

2 ounces turkey Italian sausages, casings removed

2 (4 ounce) skinless, boneless chicken breast halves

1/8 teaspoon coarsely ground pepper

1 tablespoon dry vermouth

1 teaspoon cornstarch

1-1/2 teaspoons cold water

salt to taste

1 tablespoon chopped fresh parsley

INSTRUCTIONS:

●In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano.

●Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage.

●Sprinkle with pepper.

●Pour in vermouth.

●Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.

●Transfer chicken to a warm, deep platter, and cover to keep warm.

●In a small bowl, stir together cornstarch and cold water.

●Stir into cooking liquid in slow cooker. Increase heat to High, and cover.

●Cook, stirring 2 to3 times, until sauce is thickened.

●Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

●Serve and enjoy!

Slow Cooker Boneless Turkey Breast

INGREDIENTS:

1/8 (10 pound) boneless turkey breast

3/8 (1 ounce) package dry onion soup mix

2 tablespoons water

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried parsley

1/2 teaspoon seasoned salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

INSTRUCTIONS:

●Place turkey breast into a large slow cooker.

●Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.

●Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.

●Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours.

●An instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, should read at least 165 degrees

●Enjoy!

Slow Cooker Chicken Alfredo

INGREDIENTS:

1-1/4 skinless, boneless chicken breast halves - cubed

5/8 (16 ounce) jar Alfredo pasta sauce

1-1/4 slices Swiss cheese

1 tablespoon grated Parmesan cheese

1/4 teaspoon garlic powder

salt and pepper to taste

INSTRUCTIONS:

●In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce.

●Cover, and cook on Low for 2 hours.

●Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through.

●Season with garlic powder, salt and pepper and stir in cheeses before serving.

●Enjoy!

Savory Slow Cooker Squash and Apple Dish

INGREDIENTS:

1/4 (3 pound) butternut squash - peeled, seeded, and cubed

3/4 apples - peeled, cored and chopped

2 tablespoons and 1-1/4 teaspoons dried cranberries

1/8 white onion, diced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

INSTRUCTIONS:

●Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker.

●Cook on high for 4 hours or until the squash is tender and cooked through.

●Stir occasionally while cooking.

●Serve and enjoy!

Cooking For 2 Dessert Recipes

Soft Chocolate Chip Cookies

INGREDIENTS:

2 tablespoons all-purpose flour

1/8 teaspoon baking soda

2-3/4 teaspoons butter, softened

2 teaspoons packed brown sugar

3/4 teaspoon white sugar

1/8 package instant vanilla pudding mix

1/8 eggs

1/8 teaspoon vanilla extract

1 tablespoon and 2-1/4 teaspoons semisweet chocolate chips

2-3/4 teaspoons chopped walnuts

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Sift together the flour and baking soda, set aside.

●In a large bowl, cream together the butter, brown sugar, and white sugar.

●Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.

●Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.

●Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

●Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

●Serve and enjoy!

The Best Rolled Sugar Cookies

INGREDIENTS:

2-1/2 teaspoons butter, softened

1 tablespoon and 1/4 teaspoon white sugar

1/8 eggs

1/8 teaspoon vanilla extract

2 tablespoons and 2 teaspoons all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

INSTRUCTIONS:

●In a large bowl, cream together butter and sugar until smooth.

●Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.

●Cover, and chill dough for at least one hour (or overnight).

●Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick.

●Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

●Bake 6 to 8 minutes in preheated oven. Cool completely.

●Serve and enjoy!

Brownies

INGREDIENTS:

1 tablespoon butter

2 tablespoons white sugar

1/4 eggs

1/8 teaspoon vanilla extract

2 teaspoons unsweetened cocoa powder

1 tablespoon all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

1 teaspoon butter, softened

1 teaspoon unsweetened cocoa powder

1/4 teaspoon honey

1/8 teaspoon vanilla extract

2 tablespoons confectioners' sugar

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Grease and flour an 8-inch square pan.

●In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

●Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

●Bake in preheated oven for 25 to 30 minutes. Do not overcook.

●To Make Frosting: Combine  the extra softened butter, cocoa, honey, teaspoon vanilla extract, and confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

●Enjoy!

Peanut Butter Cups

INGREDIENTS:

1 tablespoon and 1-1/4 teaspoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking soda

1-1/4 teaspoons butter, softened

1-1/4 teaspoons white sugar

1-1/4 teaspoons peanut butter

1-1/4 teaspoons packed brown sugar

1/8 egg, beaten

1/8 teaspoon vanilla extract

1/4 teaspoon milk

2 miniature chocolate covered peanut butter cups, unwrapped

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C).

●Sift together the flour, salt and baking soda; set aside.

●Cream together the butter, sugar, peanut butter and brown sugar until fluffy.

●Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

●Shape into 40 balls and place each into an ungreased mini muffin pan.

●Bake at 375 degrees for about 8 minutes.

●Remove from oven and immediately press a mini peanut butter cup into each ball.

●Cool and carefully remove from pan.

●Enjoy!

Bombshell Brownies

INGREDIENTS:

1 tablespoon and 1 teaspoon butter, melted

1/4 cup white sugar

1/4 teaspoon vanilla extract

3/8 eggs

2 tablespoons all-purpose flour

1 tablespoon and 1 teaspoon unsweetened cocoa powder

1/8 teaspoon salt

1 tablespoon and 1 teaspoon semisweet chocolate chips

INGREDIENTS:

●Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl.

●Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

●Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended.

●Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

●Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.

●Remove, and cool pan on wire rack before cutting.

●Serve and enjoy!

Strawberry Cheesecake

INGREDIENTS:

3 tablespoons and 1 teaspoon graham cracker crumbs

2 teaspoons white sugar

1/4 teaspoon ground cinnamon

2-3/4 teaspoons butter, melted

3/8 (10 ounce) package frozen sweetened sliced strawberries, thawed and drained

1/2 teaspoon cornstarch

1/2 (8 ounce) package cream cheese, softened

1/8 (14 ounce) can sweetened condensed milk

2 teaspoons lemon juice

1/8 teaspoon vanilla extract

1/2 eggs

1/2 teaspoon water

INSTRUCTIONS:

●Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl.

●Press onto the bottom of an ungreased 9-inch spring form pan.

●Refrigerate for 30 minutes.

●Preheat oven to 300 degrees F (150 degrees C).

●Place strawberries and cornstarch into a blender. Cover and puree until smooth.

●Pour strawberry sauce into a saucepan.

●Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes.

●Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

●Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. ●Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.

●Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonful on cream cheese layer.

●Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonful’s on top.

●Cut through top layer only with a knife to swirl strawberry sauce.

●Bake in preheated oven until center is almost set, 45 to 50 minutes.

●Cool on a wire rack for 10 minutes. cool 1 hour longer.

●Refrigerate overnight. Serve reserved strawberry sauce with cheesecake.

●If the sauce it too thick, stir in water.

●Enjoy!

Creamiest Rice Pudding

INGREDIENTS:

1-1/3 cups milk

2 tablespoons and 2 teaspoons white sugar

2 tablespoons and 2 teaspoons uncooked long-grain white rice

1/2 eggs, lightly beaten

2 teaspoons milk

1/8 teaspoon salt

1/4 teaspoon vanilla extract

ground cinnamon to taste

INSTRUCTIONS:

●In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice.

●Simmer, covered, 1 hour, stirring frequently.

●Remove pan from heat and let rest 10 minutes.

●In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla.

●Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.

●Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.

●When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon.

●Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

●Enjoy!

Crème Caramel

INGREDIENTS:

cooking spray

1/4 cup (scant) white sugar

1/2 large egg

1-1/2 large egg yolks

1/8 teaspoon salt

2 tablespoons white sugar

1/4 cup crème fraiche

1/4 cup whole milk

1/2 teaspoon vanilla extract

1/4 teaspoon orange cognac

INSTRUCTIONS:

●Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.

●Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.

●Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.

●Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.

●Spoon the crème fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.

●Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.

●Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.

●Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.

●Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.

●To unmold, cover ramekin with a small plate, then invert. Chill before serving.

●Enjoy!

Apple Crisp

INGREDIENTS:

1-2/3 cups all-purpose apples, peeled, cored and sliced

2 tablespoons and 2 teaspoons white sugar

1/2 teaspoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon and 1 teaspoon water

2 tablespoons and 2 teaspoons quick-cooking oats

2 tablespoons and 2 teaspoons all-purpose flour

2 tablespoons and 2 teaspoons packed brown sugar

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1 tablespoon and 1 teaspoon butter, melted

INSTRUCTIONS:

●Preheat oven to 350 degrees.

●Place the sliced apples in a small pan.

●Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

●Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together.

●Crumble evenly over the apple mixture.

●Bake at 350 degrees for about 45 minutes.

●Serve and enjoy!

Bread Pudding

INGREDIENTS:

1 slice day-old bread

1 teaspoon butter, melted

1 tablespoon and 1 teaspoon raisins (optional)

5/8 eggs, beaten

1/3 cup milk

2 tablespoons white sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon vanilla extract

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

●In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

●Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

●Serve and enjoy!

Creamy Chocolate Frosting

INGREDIENTS:

1/3 cup and 2 tablespoons confectioners' sugar

1 tablespoon unsweetened cocoa powder

1 tablespoon butter

2-1/2 teaspoons evaporated milk

1/8 teaspoon vanilla extract

INSTRUCTIONS:

●In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.

●In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.

●Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

●Enjoy!

Caramel Popcorn

INGREDIENTS:

1 tablespoon and 1-3/4 teaspoons butter

3 tablespoons and 1/2 teaspoon brown sugar

2-1/2 teaspoons corn syrup

1/8 teaspoon salt

1/8 teaspoon baking soda

1/8 teaspoon vanilla extract

2 cups popped popcorn

INSTRUCTIONS:

●Preheat oven to 250 degrees.

●Place popcorn in a very large bowl.

●In a medium saucepan over medium heat, melt butter.

●Stir in brown sugar, corn syrup and salt.

●Bring to a boil, stirring constantly. Boil without stirring 4 minutes.

●Remove from heat and stir in soda and vanilla.

●Pour in a thin stream over popcorn, stirring to coat.

●Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour.

●Remove from oven and let cool completely before breaking into pieces.

●Serve and enjoy!

Lemon Meringue Pie

INGREDIENTS:

1/4 cup white sugar

1-1/2 teaspoons all-purpose flour

2-1/4 teaspoons cornstarch

1/8 teaspoon salt

1/4 cup and 2 tablespoons water

1/2 lemons, juiced and zested

1-1/2 teaspoons butter

1 egg yolks, beaten

1/4 (9 inch) pie crust, baked

1 egg whites

1 tablespoon and 1-1/2 teaspoons white sugar

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.

●Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.

●Remove from heat. Pour filling into baked pastry shell.

●To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

●Bake in preheated oven for 10 minutes, or until meringue is golden brown.

●Serve and enjoy!

Strawberry Pretzel Salad

INGREDIENTS:

3 tablespoons crushed pretzels

1-3/4 teaspoons white sugar

1 tablespoon and 1-1/2 teaspoons butter, melted

2 tablespoons white sugar

1/4 (8 ounce) package cream cheese

1/8 (8 ounce) container frozen whipped topping, thawed

1/8 (6 ounce) package strawberry flavored Jell-O

1/4 cup boiling water

1/8 (16 ounce) package frozen strawberries

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter.

●Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

●In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping.

●Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

●In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed.

●Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

●Enjoy!

Easy Key Lime Pie

INGREDIENTS:

1-1/4 egg yolks, beaten

1/4 (14 ounce) can sweetened condensed milk

2 tablespoons key lime juice

1/4 (9 inch) prepared graham cracker crust

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C).

●Combine the egg yolks, sweetened condensed milk and lime juice. Mix well.

●Pour into unbaked graham cracker shell.

●Bake in preheated oven for 15 minutes. Allow to cool.

●Top with whipped topping and garnish with lime slices if desired.

●Enjoy!

Cranberry Pistachio Biscotti

INGREDIENTS:

3/4 teaspoon light olive oil

2 teaspoons white sugar

1/8 teaspoon vanilla extract

1/8 teaspoon almond extract

1/8 eggs

1 tablespoon and 1-3/4 teaspoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

1-1/4 teaspoons dried cranberries

1 tablespoon and 1 teaspoon pistachio nuts

INSTRUCTIONS:

●Preheat the oven to 300 degrees F (150 degrees C).

●In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

●Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. ●Dough may be sticky; wet hands with cool water to handle dough more easily.

●Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

●Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

●Enjoy!

Blueberry Pie

INGREDIENTS:

3 tablespoons white sugar

2-1/4 teaspoons cornstarch

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

1 cup fresh blueberries

1/4 recipe pastry for a 9 inch double crust pie

3/4 teaspoon butter

INSTRUCTIONS:

●Preheat oven to 425 degrees F (220 degrees C).

●Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

●Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

●Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

●Serve and enjoy!

Tiramisu

INGREDIENTS:

1 egg yolks

2 tablespoons white sugar

1 tablespoon and 2-1/4 teaspoons milk

3 tablespoons and 1 teaspoon heavy cream

1/8 teaspoon vanilla extract

2-1/2 ounces mascarpone cheese

2 teaspoons strong brewed coffee, room temperature

1 teaspoon rum

3/8 (3 ounce) package ladyfinger cookies

1/2 teaspoon unsweetened cocoa powder

INSTRUCTIONS:

●In a medium saucepan, whisk together egg yolks and sugar until well blended.

●Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.

●Boil gently for 1 minute, remove from heat and allow to cool slightly.

●Cover tightly and chill in refrigerator 1 hour.

●In a medium bowl, beat cream with vanilla until stiff peaks form.

●Whisk mascarpone into yolk mixture until smooth.

●In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

●Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.

●Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.

●Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

●Serve and enjoy!

Saltine Toffee Cookie

INGREDIENTS:

1/2 ounce saltine crackers

2-3/4 teaspoons butter

2-3/4 teaspoons dark brown sugar

1 tablespoon and 2-1/2 teaspoons semisweet chocolate chips

2 teaspoons chopped pecans

INSTRUCTIONS:

●Preheat oven to 400 degrees F (205 degrees C).

●Line cookie sheet with saltine crackers in single layer.

●In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes.

●Immediately pour over saltines and spread t cover crackers completely.

●Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts.

●Cool completely and break into pieces.

●Enjoy!

Shortbread

INGREDIENTS:

1 tablespoon and 1 teaspoon butter, softened

2 teaspoons confectioners' sugar

1 teaspoon cornstarch

2 tablespoons all-purpose flour

INSTRUCTIONS:

●Preheat the oven to 375 degrees F (190 degrees C).

●Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour.

●Beat on low for one minute, then on high for 3 to 4 minutes.

●Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.

●Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

●Enjoy!

Red Velvet Cupcakes

INGREDIENTS:

2 tablespoons and 2 teaspoons flour

1-1/2 teaspoons unsweetened cocoa powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 tablespoon and 1/4 teaspoon butter, softened

2 tablespoons and 1/2 teaspoon sugar

1/4 eggs

1 tablespoon and 1/4 teaspoon sour cream

1-1/2 teaspoons milk

1/8 (1 ounce) bottle Red Food Color

1/8 teaspoon pure Vanilla Extract

INSTRUCTIONS:

●Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

●Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy.

●Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.

●Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

●Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

●Bake 20 minutes or until toothpick inserted into cupcake comes out clean.

●Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

●Frost with Vanilla Cream Cheese Frosting.

●Enjoy!

Fudge

INGREDIENTS:

1/4 cup and 2 tablespoons semisweet chocolate chips

1/8 (14 ounce) can sweetened condensed milk

1-1/2 teaspoons butter

2 tablespoons and 2-3/4 teaspoons chopped walnuts

INSTRUCTIONS:

●Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl.

●Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking.

●Stir in nuts, if desired.

●Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

●Serve and enjoy!

Triple Berry Crisp

INGREDIENTS:

2 tablespoons and 2 teaspoons fresh blackberries

2 tablespoons and 2 teaspoons fresh raspberries

2 tablespoons and 2 teaspoons fresh blueberries

1-1/4 teaspoons white sugar

3 tablespoons and 1-3/4 teaspoons all-purpose flour

3 tablespoons and 1-3/4 teaspoons rolled oats

2 tablespoons and 2 teaspoons packed brown sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons and 2 teaspoons butter

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.

●In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly.

●Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

●Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

●Serve and enjoy!

Russian Tea Cakes

INGREDIENTS:

2-3/4 teaspoons butter

1/8 teaspoon vanilla extract

1 teaspoon confectioners' sugar

1 tablespoon and 2-1/4 teaspoons all-purpose flour

1 tablespoon and 1 teaspoon chopped walnuts

1 teaspoon confectioners' sugar for decoration

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a medium bowl, cream butter and vanilla until smooth.

●Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.

●Mix in the chopped walnuts. Roll dough into 1 inch balls.

●Place them 2 inches apart on an ungreased cookie sheet.

●Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

●Serve and enjoy!

Coconut Macaroons

INGREDIENTS:

1 tablespoon and 2-1/4 teaspoons all-purpose flour

3/4 cup and 2 tablespoons and 2 teaspoons flaked coconut

1/8 teaspoon salt

1/8 (14 ounce) can sweetened condensed milk

1/4 teaspoon vanilla extract

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

●In a large bowl, stir together the flour, coconut and salt.

●Stir in the sweetened condensed milk and vanilla using your hands until well blended.

●Use an ice cream scoop to drop dough onto the prepared cookie sheets.

●Cookies should be about golf ball size.

●Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

●Enjoy!

Pumpkin Pie

INGREDIENTS:

1/4 (15 ounce) can pumpkin puree

1/4 (14 ounce) can sweetened condensed milk

1/2 egg yolks

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 egg whites

1/4 (9 inch) unbaked pie shell

1-1/2 teaspoons all-purpose flour

1 tablespoon packed brown sugar

1/4 teaspoon ground cinnamon

1-1/2 teaspoons butter, chilled

1/4 cup and 2 tablespoons chopped walnuts

INSTRUCTIONS:

●Preheat the oven to 425 degrees F (220 degrees C).

●In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.

●Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.

●In a large glass or metal bowl, whip egg whites until soft peaks form.

●Gently fold into pumpkin mixture. Pour filling into pie shell.

●Bake for 15 minutes in the preheated oven.

●While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

●Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

●Serve and enjoy!

Peanut Brittle

INGREDIENTS:

3 tablespoons dry roasted peanuts

2 tablespoons white sugar

1 tablespoon light corn syrup

1/8 pinch salt

1/4 teaspoon butter

1/8 teaspoon vanilla extract

1/8 teaspoon baking soda

INSTRUCTIONS:

●Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt.

●Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned.

●Stir in butter and vanilla; cook 2 to 3 minutes longer.

●Quickly stir in baking soda, just until mixture is foamy.

●Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set.

●Break into pieces, and store in an airtight container.

●Enjoy!

Healthy Banana Cookies

INGREDIENTS:

1/8 ripe bananas

1 tablespoon and 2-1/4 teaspoons rolled oats

2-3/4 teaspoons dates, pitted and chopped

1 teaspoon vegetable oil

1/8 teaspoon vanilla extract

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes.

●Drop by teaspoonful onto an ungreased cookie sheet.

●Bake for 20 minutes in the preheated oven, or until lightly brown.

●Serve and enjoy!

Lemon Square Bars

INGREDIENTS:

2 tablespoons and 2 teaspoons sifted all-purpose flour

1 tablespoon and 1 teaspoon confectioners' sugar

1 tablespoon and 1 teaspoon butter, melted

3/8 eggs

2 tablespoons and 2 teaspoons white sugar

1/8 teaspoon baking powder

1 teaspoon all-purpose flour

2-1/2 teaspoons lemon juice

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

●In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.

●Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light.

●Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps.

●Stir the sugar mixture into the eggs.

●Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.

●Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

●Serve and enjoy!

Crust-less Cranberry Pie

INGREDIENTS:

1/4 cup all-purpose flour

1/4 cup white sugar

1/8 teaspoon salt

1/2 cup cranberries

2 tablespoons and 2-3/4 teaspoons chopped walnuts

2 tablespoons butter, melted

1/2 eggs

1/4 teaspoon almond extract

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

●Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat.

●Stir in the butter, beaten eggs, and almond extract.

●If you are using frozen cranberries, the mixture will be very thick.

●Spread the batter into the prepared pan.

●Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.

●Serve warm with whipped cream or ice cream.

●Enjoy!

Apple Crumble Pie

INGREDIENTS:

1/4 (9 inch) deep dish pie crust

1-1/4 cups apples - peeled, cored and thinly sliced

2 tablespoons white sugar

1/8 teaspoon ground cinnamon

1 tablespoon and 1 teaspoon white sugar

3 tablespoons all-purpose flour

1 tablespoon and 1-1/2 teaspoons butter

INSTRUCTIONS:

●Preheat oven to 400 degrees F (200 degrees C.)

●Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

●Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.

●Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

●Enjoy!

Easy Decadent Truffles

INGREDIENTS:

1/8 (8 ounce) package cream cheese, softened

1 tablespoon and 1-3/4 teaspoons confectioners' sugar, sifted

1 tablespoon and 1-3/4 teaspoons semisweet chocolate chips, melted

1/8 teaspoon vanilla

INSTRUCTIONS:

●In a large bowl, beat cream cheese until smooth.

●Gradually beat in confectioners' sugar until well blended.

●Stir in melted chocolate and vanilla until no streaks remain.

●Refrigerate for about 1 hour.

●Shape into 1 inch balls.

●Serve and enjoy!

Caramel Filled Chocolate Cookies

INGREDIENTS:

1 tablespoon and 1 teaspoon butter, softened

1 tablespoon and 1 teaspoon white sugar

1 tablespoon and 1 teaspoon packed brown sugar

1/8 eggs

1/8 teaspoon vanilla extract

3 tablespoons all-purpose flour

1/8 teaspoon baking soda

1 tablespoon unsweetened cocoa powder

1 tablespoon and 2-3/4 teaspoons chopped walnuts

1/4 teaspoon white sugar

4 chocolate-covered caramel candies

INSTRUCTIONS:

●Beat butter until creamy. Gradually beat in white sugar and brown sugar.

●Beat in eggs and vanilla. Combine flour, baking soda, and cocoa.

●Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

●Preheat oven to 375 degrees F (190 degrees C).

●Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts.

●Work with one part at a time, leaving the remainder in the refrigerator until needed.

●Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel.

●Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

●Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

●Enjoy!

Hasty Chocolate Pudding

INGREDIENTS:

1/4 cup white sugar

2 tablespoons and 2 teaspoons unsweetened cocoa powder

1 tablespoon and 1-1/2 teaspoons cornstarch

1 cup milk

1 teaspoon vanilla extract

INSTRUCTIONS:

●In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch.

●Whisk in milk a little at a time so the mixture does not have any dry lumps.

●Place in the microwave, and cook for 3 minutes on high.

●Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick.

●Stir in vanilla.

●Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator.

●Serve cold.

●Enjoy!

Blackberry Cobbler

INGREDIENTS:

1/4 cup all-purpose flour

1/4 cup and 2 tablespoons white sugar, divided

1/4 teaspoon baking powder

1/8 teaspoon salt

1 tablespoon and 1-1/2 teaspoons cold butter

1 tablespoon boiling water

1-1/2 teaspoons cornstarch

1 tablespoon cold water

3/4 teaspoon lemon juice

1 cup fresh blackberries, rinsed and drained

INSTRUCTIONS:

●Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

●In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt.

●Cut in butter until the mixture resembles coarse crumbs.

●Stir in 1/4 cup boiling water just until mixture is evenly moist.

●In a separate bowl, dissolve the cornstarch in cold water.

●Mix in remaining 1 cup sugar, lemon juice, and blackberries.

●Transfer to a cast iron skillet, and bring to a boil, stirring frequently.

●Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

●Bake 25 minutes in the preheated oven, until dough is golden brown.

●Enjoy!

Marshmallow Treats

INGREDIENTS:

1 teaspoon butter

1/3 cup miniature marshmallows

1/3 cup and 1 tablespoon and 1 teaspoon crisp rice cereal

INSTRUCTIONS:

●Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended.

●Cook 2 minutes longer, stirring constantly. Remove from heat.

●Add cereal. Stir until well coated.

●Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered pan.

●Cut into 2 x 2 inch squares when cool.

●Enjoy!

Blueberry Sour Cream Coffee Cake

INGREDIENTS:

2 tablespoons and 2 teaspoons butter, softened

1/3 cup white sugar

3/8 eggs

2 tablespoons and 2 teaspoons sour cream

1/8 teaspoon vanilla extract

1/4 cup and 1 teaspoon all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons and 2 teaspoons fresh or frozen blueberries

1 tablespoon and 1 teaspoon brown sugar

1/8 teaspoon ground cinnamon

1 tablespoon and 1 teaspoon chopped pecans

1/2 teaspoon confectioners' sugar for dusting

INSTRUCTIONS:

●Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

●In a large bowl, cream together the butter and sugar until light and fluffy.

●Beat in the eggs one at a time, then stir in the sour cream and vanilla.

●Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

●Spoon half of the batter into the prepared pan.

●In a small bowl, stir together the brown sugar, cinnamon and pecans.

●Sprinkle half of this mixture over the batter in the pan.

●Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.

●Use a knife or thin spatula to swirl the sugar layer into the cake.

●Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.

●Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan.

●Dust with confectioners' sugar just before serving.

●Enjoy!

Apple Enchilada Dessert

INGREDIENTS:

3/8 (21 ounce) can apple pie filling

2 (8 inch) flour tortillas

1/4 teaspoon ground cinnamon

1 tablespoon and 2-1/4 teaspoons margarine

2 tablespoons and 2 teaspoons white sugar

2 tablespoons and 2 teaspoons packed brown sugar

2 tablespoons and 2 teaspoons water

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Spoon fruit evenly onto all tortillas, sprinkle with cinnamon.

●Roll up tortillas and place seam side down on lightly greased baking pan.

●Bring margarine, sugars and water to a boil in a medium sauce pan.

●Reduce heat and simmer, stirring constantly for 3 minutes.

●Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired.

●Bake in preheated oven for 20 minutes.

●Makes 6 large tortillas; may be cut in half to serve 12.

●Serve and enjoy!

Mint Chocolate Chip Ice Cream

INGREDIENTS:

1/2 cup 2% milk

1/2 cup heavy cream

1/4 cup sugar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1/4 teaspoon peppermint extract

3/4 drop green food coloring

1/4 cup miniature semisweet chocolate chips

INSTRUCTIONS:

●In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.

●Color to your liking with the green food coloring.

●Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

●After about 10 minutes into the freezing, add the chocolate chips.

●After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

●Enjoy!

Old Fashioned Peach Cobbler

INGREDIENTS:

1/4 cup and 1 teaspoon all-purpose flour

1 teaspoon white sugar

1/8 teaspoon salt

1 tablespoon and 2-1/4 teaspoons shortening

1/8 egg

1-1/4 teaspoons cold water

5 ounces fresh peaches - peeled, pitted, and sliced

1-1/4 teaspoons lemon juice

1 tablespoon and 1 teaspoon orange juice

2-3/4 teaspoons butter

3 tablespoons and 1-3/4 teaspoons white sugar

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1/4 teaspoon cornstarch

1/4 teaspoon white sugar

1/4 teaspoon butter, melted

INSTRUCTIONS:

●In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

●Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

●In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

●Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

●Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

●Serve and enjoy!

Simple Baked Apples

INGREDIENTS:

1 apples - peeled, cored and sliced

1 tablespoon and 1 teaspoon white sugar

1-1/2 teaspoons all-purpose flour

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 tablespoon and 1 teaspoon raisins

1 tablespoon and 2-3/4 teaspoons chopped walnuts

1 tablespoon and 1 teaspoon whole milk

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C).

●Grease a 2 quart casserole dish, or coat with non-stick cooking spray.

●Place apples in a large bowl.

●In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves.

●Stir spice mixture into apples until evenly distributed.

●Fold in raisins and walnuts. Spoon into prepared dish.

●Pour milk evenly over apple mixture.

●Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly.

●Allow to cool slightly before serving.

●Enjoy!

Five Minute Ice Cream

INGREDIENTS:

1/2 (10 ounce) package frozen sliced strawberries

1/4 cup sugar

1/3 cup heavy cream

INSTRUCTIONS:

●Combine the frozen strawberries and sugar in a food processor or blender.

●Process until the fruit is roughly chopped.

●With the processor running, slowly pour in the heavy cream until fully incorporated.

●Serve immediately, or freeze for up to one week.

●Enjoy!

Uncooked Banana Pudding

INGREDIENTS:

1-1/2 ounces sour cream

1/4 (8 ounce) container frozen whipped topping, thawed

1/4 (5 ounce) package instant vanilla pudding mix

1/3 cup and 1 tablespoon whole milk

1/4 (16 ounce) package vanilla wafer cookies

3/4 bananas, peeled and sliced

INSTRUCTIONS:

●In large bowl combine sour cream, whipped topping, pudding mix and milk.

●Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas.

●Repeat until all ingredients are used. Refrigerate until serving.

●Serve and enjoy!

Scottish Shortbread

INGREDIENTS:

2 tablespoons and 2 teaspoons butter

1 tablespoon and 1 teaspoon packed brown sugar

1/4 cup and 2 tablespoons all-purpose flour

INSTRUCTIONS:

●Preheat oven to 325 degrees F (165 degrees C).

●Cream butter and brown sugar. Add 3 to 3 3/4 cups flour.

●Mix well.

●Sprinkle board with the remaining flour.

●Knead for 5 minutes, adding enough flour to make a soft dough.

●Roll to 1/2 inch thickness.

●Cut into 3x1 inch strips.

●Prick with fork and place on ungreased baking sheets.

●Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

●Enjoy!

Chocolate Eclair Cake

INGREDIENTS:

3/8 (3 ounce) package instant vanilla pudding mix

1/2 cup milk

1/8 (8 ounce) container frozen whipped topping, thawed

1/8 (16 ounce) package chocolate graham crackers

2 teaspoons milk

2-3/4 teaspoons unsweetened cocoa powder

2 tablespoons and 2 teaspoons white sugar

1 teaspoon butter

1/8 teaspoon vanilla extract

INSTRUCTIONS:

●In a large bowl, combine pudding mix and 3 cups milk; mix well.

●Fold in whipped topping and beat with mixer for 2 minutes.

●In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

●Spread 1/2 of the pudding mixture over crackers, then top with graham crackers.

●Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

●To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

●Pour sauce over graham cracker layer and refrigerate until set; serve.

●Enjoy!

Chocolate Bourbon Pecan Pie

INGREDIENTS:

1/4 (9 inch) pie shell

1/4 cup white sugar

1/4 cup light corn syrup

2 tablespoons butter

1 eggs, beaten

1 tablespoon bourbon

1/4 teaspoon vanilla extract

1/8 teaspoon salt

1-1/2 ounces semisweet chocolate chips

1/4 cup chopped pecans

INSTRUCTIONS:

●Preheat oven to 325 degrees F (165 degrees F).

●In a small saucepan combine sugar, corn syrup, and butter or margarine.

●Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

●In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well.

●Slowly pour sugar mixture into egg mixture, whisking constantly.

●Stir in chocolate chips and pecans. Pour mixture into pie shell.

●Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

●Enjoy!

Rosenmunnar

INGREDIENTS:

1-1/4 teaspoons butter, softened

3/4 teaspoon white sugar

2-3/4 teaspoons sifted all-purpose flour

3/4 teaspoon any flavor fruit jam

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C).

●Cream butter and sugar until light and fluffy. Add sifted flour, and mix well.

●Shape dough into 1-inch balls and place on cookie sheets.

●Imprint your thumb in the center to make a 1/2-inch indentation.

●Fill with your favorite preserves.

●Bake 15 to 20 minutes or until golden brown at the edges.

●Serve and enjoy!

Pumpkin Roll Cake

INGREDIENTS:

3/8 eggs

2 tablespoons white sugar

1 tablespoon and 1 teaspoon canned pumpkin

1/8 teaspoon lemon juice

1 tablespoon and 1-1/2 teaspoons all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

2 tablespoons and 2-3/4 teaspoons chopped walnuts

1 ounce cream cheese, softened

2 tablespoons confectioners' sugar

1-1/2 teaspoons butter, softened

1/8 teaspoon vanilla extract

INSTRUCTIONS:

●Preheat oven to 375 degrees F (190 degrees C).

●In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored.

●Add pumpkin and lemon juice.

●In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

●Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

●Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.

●Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

●Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

●Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

●Enjoy!

Carrot Pineapple Cake

INGREDIENTS:

2 tablespoons and 2 teaspoons all-purpose flour

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

2 tablespoons and 1 teaspoon white sugar

1 tablespoon and 1 teaspoon vegetable oil

1/4 eggs

1/8 teaspoon vanilla extract

2 tablespoons and 2 teaspoons shredded carrots

1 tablespoon and 1 teaspoon flaked coconut

1 tablespoon and 2-3/4 teaspoons chopped walnuts

1/8 (8 ounce) can crushed pineapple, drained

1/8 (8 ounce) package cream cheese

1 teaspoon butter, softened

2 tablespoons and 2 teaspoons confectioners' sugar

INSTRUCTIONS:

●Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

●Mix flour, baking soda, baking powder, salt and cinnamon.

●Make a well in the center and add sugar, oil, eggs and vanilla.

●Mix with wooden spoon until smooth.

●Stir in carrots, coconut, walnuts and pineapple.

●Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes.

●Don't panic, the center will sink a little. Allow to cool.

●To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

●Serve and enjoy!

Angel Food Cake

INGREDIENTS:

2 tablespoons and 3/4 teaspoon cake flour

3 tablespoons and 1-1/4 teaspoons white sugar

1-3/4 egg whites

1/4 teaspoon vanilla extract

1/4 teaspoon cream of tartar

1/8 teaspoon salt

INSTRUCTIONS:

●Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry.

●Any amount of oil or residue could deflate the egg whites.

●Sift together the flour, and 3/4 cup of the sugar, set aside.

●In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks.

●Gradually add the remaining sugar while continuing to whip to stiff peaks.

●When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time.

●Do not over mix. Put the batter into the tube pan.

●Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched.

●Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling.

●When cool, run a knife around the edge of the pan and invert onto a plate.

●Enjoy!

Conclusion

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Table of Contents

Introduction

365 Cooking For 2 Recipes

Cooking For 2 Breakfast Recipes

Cooking For 2 Soup Recipes

Cooking For 2 Meals

Cooking For 2 Casserole Recipes

Cooking For 2 Slow Cooker Recipes

Cooking For 2 Dessert Recipes

Conclusion

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