ROTW...Take 2!! AND Finger Food Ideas For The Kids!!

[Mrs.LooMom]

Sorry girls...the autopruner ate our originals...I'm gonna try and repost them from Kirstin's hard work. I'm making it an announcement that will not get pruned. We can just keep adding onto the end. I think I"ll just post them in categories like they are, okay?


Finger Food Ideas For Our Sweethearts!
Here's the list of stuff we have come up with so far!! (There are probably repeats!)

extra firm tofu
small pieces of meat (chicken, turkey, beef)
pasta
rice
small pieces of toast/bread/crackers
cottage cheese
fruit diced
veggies diced - steam them
cheese chunks
yogurt
meat crumbles (turkey, Boca burger, or beef)
cheerios
small pasta pieces - ABC's
yogurt covered fruit (messy, but ...)
cheese crumbles
ritz crackers
graham crackers
puffs/wagon wheels
canned chicken
chicken noodle soup - chicken and noodles
minestrone soup - veggies and pasta
mac and cheese
cut up chicken nuggets
fruit slush - kind of like an italian ice
chews on carrots and celery - devein celery first
meats - turkey, roast beef, ham, steak (thanks grandpa) - cooked very well and shredded and cut small
grapes - quartered
waffles
egg yolks
fruit bars (fig newtons, breakfast bars) cut into VERY small bites
Cooked veggies in broth (ready made) for a while until they are VERY soft.
Rice cakes broken into small pieces
Cut up cauliflower and broccoli - well cooked
You can always coat the fruit with cheerio dust - grind some cherrios up
Small cubes of tofu
Bagel chips (salt free)
potatoes
small pieces of toasted breads/bagels
orange sections
pears
hard boiled egg
puffed wheat
sauteed green beans with olive oil and garlic powder until soft
meatball dices - a great way to introduce some spices
ditalini pasta is the perfect shape for little fingers
string cheese - a real favorite around here
sweet potato cubes, steamed
morning star farms chicken nuggets and sausage
freeze dried fruit
Baby Noodle Helper- basically small noodles mixed with any of those yummy purees they won't let me feed them anymore. I'll either do a veggie & meat combo puree or else veggie puree with chopped meat added in.

Veggies & Orzo- cooked veggies (broccoli, cauliflower & carrots are a favorite) chopped up & added to orzo that has been cooked in chicken broth & water until it soaks up all the liquid (similar to making risoto) & add a bit of parmesan cheese to help everything stick

Baked Apple Peices- heat oven to 350, peel & core 4-5 large apples (I used Granny Smith), place in baking dish. Steep 2 zinger type (I used cranberry zinger) tea bags in 1C water, squeeze out tea bags, add 2T brown sugar, stir to disolve. Pour liquid over apples, bake covered 20min, turn & baste apples, continue cooking 20-30min basting occasionally until desired tenderness. Cut into baby size peices & eat or mix with orzo (cooked int the leftover juices). Also good cold with yogurt.

Beef Stew

Sandwiches- jelly, & more recently PB&J's, grilled cheese -all just cut up into tiny peices.

Scrambled eggs with cheese on top -wow! they liked eggs ok but add some cheese & OMG they go to town! I make 4 eggs (we're eating whites & milk now too) then top with cheese, let it melt & cut it all up, split it among the hungry little critters.

Waffles or pancakes- buttered, no syrup

Cheerio's mixed in yogurt (gotta make it right before feeding or it'll get all soggy) & sometimes I'll add some freeze dried fruit to make it a bit different

Every few months, I make a beef stew type of meal with carrots, celery, potatoes, onion, and lots of garlic. Norah LOVES it. I just made a huge pot of it (I'm talking HUGE...five pounds of roast, five pounds of potatoes, ten cans of broth...), and I set a small bowl aside for Norah. She LOVES the stew. I shred all of the meat, so there aren't any chunks or anything. Only problem is, she usually smells like garlic for a day after that.

meatloaf (made w/ lean ground beef)
turkeyloaf (big hit!)
mashed potatoes
small chunks of sirloin steak (loved it)
sweet potato french fries (baked)
waffles, pancakes, french toast, cereal, bagels
scrambled eggs
hash browns
small chunks of hamburger
turkey & chicken breast diced up
baked apples & pears mixed w/ a bit of cinnamon
squash
yogurt
various chunky soups put through the food processor
mango and grapes cut in quarters. We're going to try Papaya later this week. She also loves cooked carrots and she's huge on buns-doesnt like sliced bread but loves homemade buns.

[Mrs.LooMom]

BREAKFAST

Christmas Morning Wife-Saver
Of course, I make it more often than just Christmas morning! I love to make this whenever I'm cooking something that I'm making stuffing for (like a turkey), the bread goes in the breakfast dish and the crusts go in the stuffing. I also love that you make this the night before, and just pop in the oven the next morning. So easy!

12-16 slices of bread, crusts removed
Slices of ham (I like to use black forest ham)
Slices of (or grated) sharp cheddar cheese
6 eggs
1/2 tsp pepper
1/2 - 1 tsp dry mustard
1/4 minced onion (optional)
1-2 tsp Worcestershire sauce
3 cups milk
dash Tabasco (optional)
1/2 cup butter, melted
Special K or Cornflakes, crushed

Grease a 9x13 glass baking dish. Put down one layer of sliced bread to cover the entire bottom of the dish (cut pieces to fit as needed). Cover bread with ham, then cover ham with cheese. Lay down another layer of bread to cover entire top.
In a bowl, beat eggs and pepper. Add mustard, onion, Worcestershire, milk, and Tabasco. Pour over bread (remember to get the corners!), cover and refrigerate overnight.
In the morning, melt butter and pour over top. Cover with crushed Cornflakes. Bake at 350F (uncovered) for 1 hour. Let sit 10 minutes before serving.

Submitted by NJR

Pancakes

1 egg
1 cup milk
2 Tbsp. oil
1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp soda
1/2 tsp. salt

In blender, beat egg; add remaining ingredients in order listeed and beat until smooth.

Submitted by Angelatravis

Chocolate Pancakes
1 1/4 cups milk
1 egg
1/4 cup salad oil
1/2 tsp vanilla
1 1/4 cups flour
1/2 cup sugar
3 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

Place ingredients in blender in order listed. Blend.
Cook on hot griddle like you would regular pancakes.
Serve hot, topped with Cool Whip.

Submitted by Angelatravis

Favorite Pancakes
2.5 cup of flour
6 tsp baking powder
2 tbs sugar
1 tsp salt
2 beaten eggs
2 cup milk
4 tbs veg oil

Mix dry ingredients together in a medium bowl. Mix milk, egg, and beat with a fork. Add oil to milk and egg, stir with fork. Pour into flour mixture, just until moistened. Bake on hot griddle.

Submitted by Sadieruth

Oven Baked Dutch Apple Pancake
2 cans apple pie filling
2 Tbs butter
1 tsp ground cinnamon
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 Tbs. sour cream
1 tsp lemon zest
1/4 tsp salt
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.

Submitted by Mrs. LooMom


Oven Omelet
8 eggs
1 cup milk
½ tsp seasoned salt
1 cup shredded cheese
1 tbsp minced onion
1 cup chopped veggies (mushrooms and peppers are great!)

Preheat oven to 325 and spray an 8x8 baking dish. Beat eggs
and milk well with a fork until light and fluffy. Stir in seasoned salt, cheese, onion and veggies. Pour into baking dish and bake for 45 minutes to 1 hour or until the middle is set. Cut into
squares.

Submitted by Mrs. LooMom


Baked French Toast
1 loaf of french bread cut into 3/4 inch slices (I cut mine on a bias) Day old bread is best
5 eggs
1 1/2 cups of milk
1 tsp vanilla
1 tsp of cinnamon

1/4 cup of butter
1/2 cup of brown sugar

Melt the brown sugar and butter and place in a 9x13 pan. Mix together the eggs, milk, vanilla and cinnamon. Put the sliced bread into the pan and top with the egg mixture. The bread will soak up the eggs overnight. Cover and put in the fridge overnight. In the morning, let the pan come to room temperature and then bake at 350 for 30 minutes or until set.

This recipe turns out like bread pudding. I serve it with powdered sugar - Jeff likes extra butter and syrup, but I think it is sweet enough on its own.
I've also used day old Italian bread.

Submitted by Rebeccajh

Amish Baked Oatmeal

1/2 c. quick cooking oats
1/2 c. sugar
1/2 c. milk
1/4 c. melted butter
1 egg
1 tsp baking powder
3/4 tsp. salt
1 tsp. vanilla extract
warm milk, fresh fruit, & brown sugar

Preaheat oven to 350. Combine first 8 ingredients, mix well. Spread evenly in a greased 13"x9"x2" pan/ Bake for 25-30 minutes or until edges are golden brown. Immediately spoon into bowls. Add warm milk. Top with brown sugar &/or fruit. Serves 6

Submitted by kirimarie

Hash Brown Egg Bake
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1-2 cloves garlic, minced (optional)
1/2 small onion, chopped fine (optional) **my pots had onion in them**
1 pound sliced bacon, cooked and crumbled
and/or 1 pound bulk breakfast sausage, browned and drained
1 cup (4 ounces) shredded cheddar cheese, divided
Salt and pepper
1 can cream chicken soup
8 eggs
2 cups milk
Dash paprika

In a large bowl, combine hash browns, soup, bacon, 1/2 cup cheese and seasonings. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 45-50 minutes until golden. Top with the remaining cheese. Yield: 8 servings.

The soup addition is mine -- the recipe didn't call for either one. (The recipe was for 1/4 to 1/2 tsp salt only.) Also -- I'm not a paprika fan so I left that off. Okay -- so now having made and eaten it, I edited the directions to make the soup as yummy as possible in there -- I think it was a good addition, just make sure it's REALLY combined. I think I'll add in a garlic clove or two and just some salt and pepper next time, so I changed that, too. Oh, and I think this would be super tasty with sausage or a combo of bacon AND sausage -- that's my plan for next time!!

**To make ahead -- combine all ingredients except for cheese topping. Refrigerate overnight, remove from refrigerator 30 minutes prior to baking. Cook and then top with cheese.**

Submitted by Mrs. LooMom

Brunch Eggs
12 slices Canadian Bacon or Ham
2 cups shredded Swiss or Monterey Jack cheese
12 – 14 eggs
½ pint whipping cream
Grated parmesan cheese

Preheat oven to 450 and lightly spray 9x13 baking dish
Line dish with bacon and cover with shredded cheese.
Break eggs over the top, careful not to break the yolks.
Drizzle cream around eggs, letting the yolks show through.
Bake for 10 minutes. Remove and sprinkle with parmesan.
Return to oven and bake for 10 more minutes or until
eggs are firm.

Submitted by Mrs. LooMom

Cheesy Green Chile Bites
6 eggs, beaten
4 cups grated sharp cheddar cheese (1 pound)
1 4 oz can chopped mild green chiles, drained

Spray the bottom of an 8x8 baking dish. Spread green chiles on bottom of pan. Sprinkle grated cheese over chiles, and pour eggs over all. Bake uncovered at 350 for 30 minutes, or until firm when pan is shaken. Cut in 1 inch squares and serve hot on a warming tray.

Submitted by Mrs. LooMom

Pecan Praline Bacon
1 lb Bacon (thick cut works best)
3 Tbs Sugar
1 1/2 tsp. Chili powder
1/4 C. Pecans, chopped fine

On the rack of a broiling pan, arrange bacon slices in 1 layer and cook for 10 minutes at 400. In a small bowl, combine sugar and chili powder. Sprinkle sugar mixture over bacon and add pecans. Return to oven until bacon is crisp. Transfer to paper towels to drain.

Submitted by Peach74


Carrot Potato Hashbrowns
4 carrots, peeled and shredded( use food processor)
2 med. potatoes, peeled and shredded (use food processor)
1/2 small onion, chopped fine
1 tsp. salt
3 Tbs butter
pepper to taste

Combine the first 5 ingredients. melt butter in a large non-stick frying pan. Add mixture and sauté using spatula. Cook until soft and slightly browned. About 15-18 minutes. serves 8-10

Submitted by Peach74

[Mrs.LooMom]

APPETIZERS AND BEVERAGES

Nanny’s Punch
2 liters lemon-lime carbonated drink (Sprite, 7-Up, whatever)
1 liter cranberry cocktail
1 can frozen OJ concentrate, thawed
1 can frozen pink lemonade concentrate, thawed

Mix the cranberry cocktail and the frozen stuff together (don't add water to the concentrates, just as they are), then add the Sprite at the last minute.

If you like, you can make some ice cubes with leftover cranberry cocktail - that way when they melt, your punch won't be watered down

Submitted by NJR

Spiced Tea mix

2 cups sugar
2 c. Tang orange drink mix
1 c. instant tea
1 tsp. cloves

1 tsp. cinnamon

Mix all. Use approx. 3 tsp. per mug of hot water, or to taste.

Submitted by Angelatravis

Crab or Shrimp Dip
You take softened cream and spread that on the bottom of you dish.
You then top it with cocktail sauce.
Then you top it with lump crab meat (expensive) or for more cost friendly alternative you could use baby shrimp or cut up shrimp.
Serve with crackers. I also like to spread this on bagel crisps.

Submitted by Mommy2Lindsey


Stuffed Mushrooms

1 pack of white mushrooms
1 small onion
1/2 stick of butter
4 tbs of grated cheese
2 cups of bread crumbs
You can also add (crab meat, spinach, or anything else)

Chop mushroom finely and add to pan with 1/2 stick of butter or margarine. Sauté onions until there clear.
While onions cook:
Clean your mushrooms and remove stems so that there is a little hole in the middle.
Chop up stems and once onions are cooked add the mushrooms to the pan. Make sure the pan is still wet, if it has dried out then add more butter.
Cook mushroom stems until soft add grated cheese and bread crumbs until the butter is all sopped up. The bread crumbs should be wet enough to stick together but not overly wet.
Cook bread crumb mixture in pan for about 5 mins stirring frequently.
Lay your mushroom caps on a cookie sheet (not greased) and with a spoon stuff the center with your bread crumb mixture.
Once all mushrooms are stuffed add more grated cheese to the top and place in a 375 degree oven for 15 to 20 min, until the breadcrumbs brown.

Submitted by lmorriso

Hot Crab Dip

16oz softened cream cheese
8oz sour cream
4 tbsp mayo
1/2 tsp lemon juice
1 tsp dry mustard
1 small clove of garlic finely minced
1 lb. crabmeat--preferably back fin
1 c. cheddar cheese-divided

Preheat oven to 325 degrees. Blend all ingredients except crabmeat, 1/2 cup of the cheddar, and paprika in a blender. Fold in the crabmeat and put into oven safe serving dish. Bake at 325 for 45 minutes. Remove from oven, top with remaining cheese, and sprinkle with paprika. Serve with crackers, toast points, pita wedges, etc...

Submitted by MC

Hot Artichoke Dip

2 cans artichoke hearts
1 1/2 cups mayo (I use light)
1 1/2 cups parmesan cheese (grated)
1 tsp garlic powder
2 tsp lemon juice
dash Tabasco


Chop and mash artichoke hearts. Combine with all other ingredients. Pour into 8 inch pie plate. Bake at 350 for 45 minutes. Serve with chips, crackers and/or veggies. My favorites are celery, carrots, bagel chips, Triscuits, and pita chips.

Submitted by Mrs. LooMom

Roasted Red Pepper and Feta dip
3 sweet red peppers
6 oz feta cheese
1/2 - 1 tbsp olive oil

Cut the peppers in half or thirds, place them skin side up on a baking sheet, and broil until the skin is blacked and puffy. Place in a covered dish or paper bag for a few minutes to steam, then peel the skin off (charred skin should come off pretty easy).
Add feta cheese to roasted peppers and mash together (you could put in a food processor instead, but I like how the mashing still leaves lots of chunks). Use a bit of olive oil to smooth texture.
Great with pita, crackers, etc...

Submitted by NJR

Fluffy Cheese Puffs

4 ozs cream cheese
1/2 c. butter
4 ozs cheddar cheese, cubed
3 egg whites
1 lb. loaf of unsliced bread, no crusts


Melt the cream cheese, butter, & cheddar cheese in a pan over hot water over very low heat. Stir until smooth. Cool to lukewarm. While this mixture is cooling, cut bread into 1" cubes. Then, beat egg whites until stiff. Fold the egg whites into the cooled cheese mixture. Dip each cube of bread into cheese mix to coat all over. Place on a greased cookie sheet & chill overnight or freeze on tray, remove, & store in freezer bags until ready to use (this is what I always do!!). Bake in a 400 oven for 8-10 minutes. Serve immediately!

Submitted by Kirimarie

Bruschetta

1 8oz loaf French bread
6 Roma tomatoes, chopped
1/2 c sun-dried tomatoes packed in oil
3 cloves minced garlic
1/4 c. olive oil
2 Tbs. balsamic vinegar
1/4 c fresh basil, stems removed
1/4 tsp each salt & pepper
2 c. mozzarella cheese. shredded

Preheat broiler. Mix the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, and s&p. Allow mixture to sit for 8-10 minutes. In the meantime, slice bread into 3/4" slices. Arrange slices on a baking sheet. Broil for 1-2 minutes until lightly toasted. Remove from broiler & divide the tomato mixture evenly over the toasted bread slices. Top with the shredded mozzarella. Broil for 5 min., or until cheese is melted.

Submitted by Kirimarie

Meatballs
1 pkg frozen meatballs (or 2 or whatever you need) do NOT get any "flavored" ones--just plain
ketchup
mustard--regular yellow
brown sugar
bourbon--use a good kind-I always use Jack Daniels
Worcestershire sauce
garlic powder

Put all ingredients -- I usually add about 1/2 cup of water to the ketchup container (I use a whole bottle--size depends on # of meatballs) and shake to get all of it out -- into slow cooker. I turn it on high for about 4 hours, then low for another 2 or 3. These are SO FREAKIN' yummy and a HUGE hit every year at Christmas. I have NO clue how much of anything I put in. I usually start with X amount and taste as I go -- first taste around hour 2 -- and add more of what I know it needs. Sorry again that I can't be more specific, but they are SO GOOD.

Submitted by MC

Pesto Pizza
1 large Boboli (premade pizza shell)
1 tub of green pesto sauce (with garlic is best)
1 tub of Rondel garlic and onion spreadable cheese
1 package of grated or shredded real parmesan cheese

Take the Boboli crust and spread the Rondel cheese in a thick layer over the top. Then spread on some of the Pesto sauce, use an amount to your liking. I usually spread on a pretty thick layer. Then take the parmessean cheese and sprinkle it over the Pesto sauce. You can add diced shrimp or pre-cooked chicken....but I prefer it plain. Cook it at 400 until golden brown. Cut it in squares or pizza slices.

Submitted by ~Theresa~

BLT Dip

1 pound bacon
1 tomato, chopped
1 32 oz jar mayonnaise
32 ounces sour cream
1/2 tsp garlic powder
salt and pepper to taste
1 lb. loaf sliced white sandwich bread

In a large skillet brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

Submitted by heather3_27

Chili Cheese Bake
1 can Hormel chili (no beans, Hot)
1 brick Neufchatel cheese (or cream cheese), softened -- I use the Neufchatel because it's low fat/cal.
1 bag shredded cheese -- your choice (I usually do cheddar/jack mix)

*Double ingredients if you need to make a lot and just use a 9 x 13 pan instead.

Preheat oven to 350. Spread softened cream cheese in bottom of glass 8 x 8 baking dish. Top with chili. Top with as much shredded cheese as you like and bake for 20 minutes, or until hot and bubbly. This is best served with Fritos and tortilla chips. Leftovers are GREAT as an omelets filling, by the way.

Submitted by Mrs. LooMom

Easy Picante Sauce

1 can stewed tomatoes
1 can diced tomatoes
1 can Mexican Rotel
cilantro
2 cloves garlic
1/2 jalapeño
salt and pepper
sugar (about 1/2 tsp)

Blend all in blender. Let sit in refrigerator overnight to meld flavors. Yields about 5 cups.

Submitted by Angelatravis

Black Bean Salsa

1 (15 oz) can black beans (drained/lightly rinsed)
1 1/2 cups cooked fresh corn (about 3 cobs)
2 medium tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup red onion - finely diced
1-2 fresh Serrano peppers, thinly sliced
1/3 cup fresh lime juice
1/3 cup (or less) extra virgin olive oil
1/3 cup fresh coriander (fresh)
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground red chili (not commercial chili powder -- actual chilies) or a pinch of cayenne pepper

Combine all of the ingredients in a large bowl. Mix well and set aside to let all of the flavors blend. You can adjust it to your tastes (and heat preference) by adding more/less onion, peppers, cayenne/chili, etc.

Submitted by Mrs. LooMom

Carmen's Salsa
6 tomatoes, chopped
1/2 med white onion, chopped
4 Serrano peppers, chopped
Juice of 1 large or 2 small limes
1/4 cup chopped cilantro
Salt to taste

Mix all ingredients together, chill well and serve with chips

Submitted by Mrs. LooMom

[Mrs.LooMom]

SALADS & DRESSINGS

Artichoke Steak Salad
Lg. boneless beef sirloin steak
12 cherry tomatoes
med. red onion, sliced
1 jar (7 1/2 oz.) marinated artichoke hearts, drained & sliced
1 c. sliced fresh mushrooms
1/4 c. red wine vinegar
1/4 c. olive oil
1 tsp sugar
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp pepper
1/2 tsp minced garlic
6 c torn fresh spinach

Cook the steak on the grill. Meanwhile, in a large bowl, combine tomatoes, onion, artichokes and mushrooms. In another bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour dressing over vegetables and toss to coat.
Thinly slice the steak, cross-grain. Add beef and spinach to vegetable mixture, toss to coat. Serve it with French bread or some good rolls, and you're done!

Submitted by Angelatravis

Sesame Chicken Salad

1 head cabbage, shredded
6 green onions, chopped
1 sm can mandarin oranges, drained

1 c. cooked chicken, chopped,
1/2 c. slivered almonds
2 Tbs. sesame seeds
1 pkg chicken flavored Ramen noodles (uncooked)

Roast sesame seeds and almonds in 250 degree oven (or toaster oven) for 10 min. Mix all ingredients. When ready to serve, add crumbled noodles and dressing.

Dressing:

3 Tbs. sugar
3 Tbs. rice vinegar
1/2 c. sesame oil
2 Tbs. soy sauce
1 pkg chicken flavored seasoning from Ramen
Whisk all ingredients together and add to salad. Toss well.

Submitted by MC

Olive Garden's Italian Salad Dressing

1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 Tbs grated Romano cheese
2 Tbs dry pectin
2 Tbs beaten egg or egg substitute
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic
1/4 tsp dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes

Combine all ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour.

Submitted by Angelatravis

Raman Coleslaw
1 bag shredded coleslaw mix
1/2 c. dried cranberries ("craisins")
snack size pkg. of sunflower seeds
1 pkg. chicken Raman noodles& seasoning packet

Dressing
1/2 c. oil
1/2 c. sugar
1/2 c. cider vinegar

Mix dressing with seasoning packet from the Raman noodles. Break the Raman noodles into bite-sized pieces. Mix all ingredients together about an hour before serving so that the noodles have a chance to become a little soft, but not mushy.

Submitted by kirimarie

Grilled Corn & Black Bean Salad

3 ears shucked corn
1/2 c. fresh lime juice (about 2 limes)
1/3 c. minced red onion
1/3 c. minced fresh cilantro
3 Tbs. white vinegar
2 tsp. sugar
2 tsp. ground cumin
2 tsp. chili powder
1 15 oz. can black beans
lime wedges

Place corn on a grill rack & grill 20 minutes or until corn is lightly browned, turning every 5 minutes. Cool & cut kernels from cobs. Place in a bowl & add remaining ingredients, stirring gently. Cover & chill for at least 1 hour. Garnish with lime wedges. Serves 6

Submitted by kirimarie

Best Potato Salad
Pare & cook 8 medium potatoes (about 3 lbs). Drain & cool. While still warm, dice into a bowl.
Pour dressing over top:
1/2 c. oil
3 Tbs. vinegar
1 Tbs. dry mustard
2 Tbs. minced chives
2 Tbs. fresh parsley
salt & pepper to taste

Stir until potatoes are coated. Refrigerate several hours or overnight. Add 4 boiled eggs, sliced, 1 stalk of chopped celery, chopped lettuce & tomato. Stir in mayonnaise to taste (about 1/2 c. more or less)

Submitted by kirimarie

Potato Salad
4 average size potatoes, not baking size but smaller
4 hard boiled eggs
I wash the potatoes with a brush, leave the skin on and cover with water to cook. I also cook the eggs in the same pan (one less to wash) but you can do that however you want. I boil the eggs for 10 minutes then take them out and continue to cook the potatoes until fork tender. When I take the eggs out I put them into ice water, suppose to make them peel easier. After the potatoes are cooked, drain and let cool.

Grandma was one of these cooks that just put things together and they came out good but I never quite mastered that. Here is what I do. Measurements are not exact - all are give or take a little.
1 c. mayo
3 Tbs milk
Mix with whisk until well blended and smooth.
Add 1 tsp vinegar and 2 tsp sugar.
Again mix well with a whisk.
Here is where you have to just taste and adjust it to your liking.

Remove the skins from the potatoes and cut into small pieces. Add chopped eggs and about 1/2 tsp salt and a dash of celery seed. Pour dressing over and mix gently to cover. You can substitute "real" celery for the celery seed but we like it better with the seed.

Submitted by layman

Strawberry Spinach Salad w/Poppy Seed Dressing
1 pkg baby spinach
1 pint strawberries, washed, hulled and sliced
1/2 red onion, chopped (if you like onion)
1/2 c. chopped pecans (walnuts or almonds)

Put spinach in a large salad bowl. Top with onion, strawberries and toss well. Sprinkle nuts on top. Serve with dressing or toss well to coat, if you prefer. (If you toss the dressing in, put the nuts on last so the crunch stays longer.)

Poppy Seed Dressing:
1/3 c. sugar
1/2 c. miracle whip
1/8 c. apple cider vinegar
1 Tbs. poppy seeds
1/4 c. milk
Combine all in a jar with a lid and shake well or whisk together until creamy with no lumps. Refrigerate once prepared.

Submitted by Mrs. LooMom

Crunchy Spinach Salad
Salad:
2 quarts fresh spinach, torn to small pieces
2 c. fresh bean sprouts
8 oz. sliced water chestnuts, drained
4 hard-cooked eggs
6 slices bacon, cooked & crumbled
1 small onion, thinly sliced

Dressing:
½ c. packed brown sugar
½ c. vegetable oil
1/3 c. vinegar
1/3 c. catsup
1 Tbs Worcestershire sauce

Combine salad ingredients in a large bowl. Combine dressing ingredients in a jar. Cover & shake well to mix. Just before serving, pour dressing over salad & toss.

Submitted by kirimarie

BLT Salad with Basil Mayo Dressing

½ lb. bacon
½ c. mayonnaise
2 Tbs red wine vinegar
¼ c. freshly chopped basil
4 slices French bread
1 tsp. salt
1 tsp. ground black pepper
1 Tbs. Canola oil
1 lb. Romaine lettuce
1 pint cherry tomatoes

Rinse, dry, & tear the Romaine lettuce into bite-size pieces. Cut French bread into ½” cubes. Cook bacon, drain, & crumble. Reserve 2 Tbs. of bacon grease. IN a small bowl, whisk together the reserved bacon grease, mayonnaise, vinegar, & basil. Cover & let stand at room temperature while preparing the rest of the salad.
In a large skillet over medium heat toss the bread cubes with salt & pepper. Drizzle with the Canola oil & continue tossing over medium heat until golden brown.
In a large bowl, mix together the lettuce, tomatoes, bacon, and croutons. Pour the dressing over the salad & toss well.

Submitted by kirimarie

Tara's Favorite Sandwich as a Salad
1 bag or 3 small heads Romaine lettuce chopped
5-6 slices smoked turkey lunchmeat, chopped
1/2 brick dilled havarti cheese, cubed
1 avocado - diced
1 medium tomato - diced
1/2 cucumber - chopped roughly
(Can add celery and croutons too, if you like)

It's really good with either ranch or blue cheese dressing. I guessed on the amounts as I usually just make it for myself for lunch. You can also use canned chicken, precooked chicken strips, leftover chicken, whatever you want.

Submitted by Mrs. LooMom

Taco salad

Your favorite lettuce (I usually use romaine)
1 can black beans, drained/rinsed
1 pound lean ground beef or turkey, cooked/drained
1 packet taco seasoning
1 tomato, chopped
1 avocado, diced
1/2 cucumber, peeled and chopped
1/2 c. shredded Monterey jack
1/2 c. salsa
1/2 c. ranch dressing

Cook/drain meat. Add black beans to cooked meat. **If your kids are eating this and don't like spicy food, take out some for them right now and set aside.** Add taco packet, water and cook according to package directions. (Usually bring to a boil, cover, reduce heat and simmer 5 minutes.)

While meat is simmering, chop lettuce and put in large salad bowl. Chop veggies/shred cheese and set aside. Combine salsa/ranch in small bowl. Set aside.

I never combine everything into one salad (I usually just make this for Chris and I.) I usually spoon some meat mixture on top of the salad and top with veggies/cheese. Dressing on top. (Chris doesn't like the same veggies I do.)

We eat this a lot. You can obviously omit the meat, or use chicken if you want to instead. If you want to be naughty, I'll add that it's really good with some tortilla chips on top -- I usually save the stuff from the bottom of the bag in a separate baggie before I throw it away and use those crumbs like croutons.

Submitted by Mrs. LooMom

Watergate Salad

1 box pistachio pudding
1 large container cool whip
4 cups mini marshmallows
medium can pineapple chucks
1 cup coconut shreds
1/2 cup pecans

Stir dry pudding mix into juice from pineapple. Add coconut, pecan, and pineapple. Fold in marshmallows and cool whip. Chill.

Submitted by Angelatravis

French dressing

1 can of tomato soup
1 1/2 cup vegetable oil
3/4 cup vinegar
3/4 cup sugar
1 tbsp salt
1 tbsp prepared mustard
1 tbsp Worcestershire sauce
1 tsp pepper
1 tsp paprika

Put all ingredients in blender and blend well. Refrigerate--will keep FOREVER pretty much!!!

Submitted by MC

[Mrs.LooMom]

SOUPS & STEWS

Beef Tortellini Soup

2 medium carrots
1 medium onion
1 Tbs. olive oil
2 cloves garlic
1 lb. ground beef
2 1/2 c. beef broth
1 1/2 c. water
1 c. crushed tomatoes
1 tsp. dried basil
1/2 lb. cheese tortellini
1 med. zucchini
1/4 c. grated parmesan

Cut carrots into 1/4" slices, set aside. Coarsely chop onion & mince garlic
Heat oil in a medium saucepan. Sauté onions & garlic about 3 minutes until mixture begins to brown. Crumble in beef & cook, stirring, until the meat is no longer pink, about 3 minutes. Add the beef broth, water, & tomatoes. Cover & bring to a boil over medium-high heat. Add the carrots, basil, & salt & pepper to taste. Cook, uncovered, stirring occasionally for 2 minutes. Add the tortellini & cook until al dente, 10 - 12 minutes (or according to package directions) Meanwhile, halve the zucchini lengthwise, then crosscut into 1/4 " rounds. Three minutes before the tortellini is done, add the zucchini. Serve in bowls & garnish with Parmesan cheese.

Submitted by Kirimarie

Chicken Tortilla Soup
2 14 oz. cans chicken broth with roasted garlic
1 14 ½ oz. can Mexican-style stewed tomatoes
9 ozs chopped chicken
2 c Santa-fe style vegetable mix
Corn chips

Combine 1st four ingredients. Cover & cook on low heat for up to 3 hours. Thicken if desired with a little cornmeal. Ladle into bowls & garnish with corn chips.

Submitted by kirimarie

Chicken Enchilada Soup
2 whole skinless/boneless chicken breasts - chopped
1 small onion, diced
3 cans chicken broth (or 5 1/2 c bouillon)
1 can (10-11oz) Mild Old El Paso Enchilada Sauce
1 can (14 oz) Mexican/Salsa Style tomatoes
1 can (8 oz) tomato sauce (I use the one with garlic)
1 tsp garlic salt
Tabasco/hot sauce -- optional to taste

*Sautee chicken/onion together, either with some margarine or in a pan coated with cooking spray in a small/medium skillet until golden brown and cooked through. While the chicken is cooking, add remaining ingredients and combine well in heavy pot with a lid. Add chicken/onion mixture when done and stir well. Simmer 30 minutes.

This is easy in the crock-pot, but I usually just make it on the stovetop. It makes a BUNCH so I pretty much end up freezing half of it -- freezes great. I've made it for winter parties and I ALWAYS end up sending out the recipe. (I actually got it from a supervisor in grad school who had us over for dinner to say thanks for helping her out with her clients.)
Serve over crushed tortilla chips and shredded cheese. Top with sour cream and cilantro. Yum!!

Submitted by Mrs.LooMom

Easy Taco Soup

1 lb browned ground beef
1 can Rotel
1 28oz can petite diced tomatoes (may be 26oz, I forget)
1 can black beans
1 can pinto beans with jalapenos

1 can corn
1 packet taco seasoning
1 packet hidden valley ranch dressing mix
1/2 can of water

Don't drain anything, just dump it all in and stir in either a crock pot (cook for about 6 hours on low) or simmer on the stove for about 30 minutes.

Submitted by Vienna

Taco Soup

2 pounds ground beef
2 c diced onions
2 15.5 oz. cans pinto beans
1 15.5 oz. can pink kidney beans
1 15.25 oz. can whole kernel corn, drained
1 14.5 oz. can Mexican-style stewed tomatoes
1 14.5 oz. can diced tomatoes
1 14.5 oz. can tomatoes with chilies
2 4.5 oz. cans diced green chilies
1 4.6 oz. can black olives, drained and sliced, optional
1/2 c. green olives, sliced, optional
1 1.25 oz. package taco seasoning mix
1 (1 oz package ranch salad dressing mix

Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Submitted by Mommy2Lindsey

Mexican Tortilla Meatball Soup

1 1/2 pounds lean ground beef
3 Tbs chopped cilantro
1 Tbs. minced garlic
2 tsp fresh lime juice
1 tsp ground cumin
1 tsp hot sauce
Salt and pepper to taste
2 medium onions, chopped (about 2 c )
4 garlic cloves, minced
4 Tbs vegetable oil
2 (4-ounce) can green chilies, chopped
2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
8 c chicken stock
1 Tbs. chili powder
2 tsp ground cumin
1 tsp hot sauce or to taste
1/2 c. all-purpose flour
1 c. chicken stock
Salt and pepper to taste
Garnish:
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese

Meatballs:
Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper. Form into 1-ounce balls. Heat oil in skillet over moderate heat. Cook until brown on all sides, about 5 minutes.

Soup:
In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent. Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.
In a small bowl, combine flour and chicken stock. Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and simmer an additional 5 minutes.
Serve soup with garnishes

Submitted by rebeccajh

Albondigas (Mexican meatball soup)

1 egg
1 lb. ground beef
3 Tbs. diced onion
¼ tsp. oregano
1 tsp salt
Freshly ground pepper
½ c. pre-cooked rice

Mix meatball mixture well and form into 1 1/2 “ meatballs. If meat is fatty, pre-cook the meatballs in boiling water briefly & drain off water.

In a 2 quart pot, add:
6 c. water
3-4 chopped tomatoes
½ c. chopped onion
1 clove minced garlic
1 bay leaf

Bring to a boil. Drop in meatballs. Lower heat to a simmer. Cover pot and cook 15-20 minutes. Remove bay leaf and add
1 c sliced potatoes
Simmer 10-15 minutes until potatoes are tender.

Submitted by kirimarie

Italian Sausage Soup

1 lb. Italian Sausage
1 clove minced garlic
3 14 oz cans beef broth
1 14.5 oz can Italian-style stewed tomatoes
1 c. sliced carrots
1 14.5 oz can Great Northern beans, undrained
2 sm. Zucchini, cubed
2 c. spinach, torn & packed

Brown sausage & garlic in a heavy-bottom stockpot. Stir in broth, tomatoes, carrots, & season with salt & pepper. Reduce heat, cover, & simmer 15 minutes. Stir in zucchini & beans (with liquid). Cover and simmer another 10-15 minutes until zucchini is tender. Remove from heat & add spinach leaves. Cover & let sit 5 minutes before serving.

Submitted by kirimarie

Mini Meatball Soup (Italian Wedding Soup)

2 Tbs extra-virgin olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 c. grated Romano or Parmigiano-Reggiano
1/2 c. plain bread crumbs
6 c chicken stock or broth
2 c water
1 1/2 c ditalini
1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, and pepper.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings.
I use ground turkey instead of the meat mixture and it turns out just fine.

Submitted by rebeccajh

Italian Sausage Soup

2 Tbs extra-virgin olive oil
1 1/4 pounds Italian bulk sweet or spicy Italian sausage
1 medium onion, chopped
2 carrots, chopped
1 large potato, peeled and chopped into small
dice
2 cloves garlic, chopped
1 bay leaf
1 cans white beans, drained
Salt and pepper
4 c chopped broccoli-rabe
2 quarts chicken stock

Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies and bay leaf. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add stock and cover pot. Raise heat and bring soup to a boil. Drop in the rabe (sometimes I blanche mine first to take out the bitter taste). Add the beans and reduce heat to simmer and cook 15 minutes. Adjust seasonings.
I have substituted turkey sausage without a hitch. I also use frozen chopped kale or frozen chopped rabe if I am in a rush or if the rabe doesn't look good at the store.

Submitted by rebeccajh

Hamburger Soup

1.5 lbs ground beef
1 medium onion chopped
1 28 oz can tomatoes
2 c water
3 cans consommé
1 can tomato soup
4 carrots chopped
1 bay leaf
3 sticks celery chopped
parsley
1/2 tsp thyme
pepper to taste
8 Tbs barley (I add 10 Tbs)
1 c. ketchup

Brown meat and onions, drain and put all ingredients in the slow cooker (or simmer in a large pot) for at least 2 hours. That's it! It freezes really well too.

Submitted by Omelet

Crock Pot French Onion Soup

3 TBS butter, melted
6 medium onions, sliced thin
2 TBS crushed fresh garlic
1/2 c. dry white wine
2 c chicken broth
4 c canned beef broth
1 tsp Dijon mustard
dash of Worcestershire sauce
8 slices French bread, toasted
1 c. grated Gruyere cheese (or more)
1/2 c. grated Parmesan (or more)

Add butter, onions, and garlic to crock pot in the evening before bed. Stir well, and cook on low for 7-8 hours or on high for 5 hours. If you can, or you think about it, stir a couple of times while cooking. They will be very golden brown and caramelized when finished. In the morning while getting ready for work, turn crock pot to high and add the wine and cook with lid off for about an hour. Turn crock pot to low and add everything except the cheeses and the bread. Cook for 4 - 8 hours on low. Season to taste with salt and pepper.
Preheat broiler. Ladle soup into broiler proof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Submitted by Peach74

Mom's Cheese Soup

1 lb. Old English or Kraft American Cheese, cubed
1/4 lb. butter
1/2 c. onion, finely diced
1/2 c. celery, finely diced
1/2 c. carrots, finely diced
1/4 c. flour
1 1/2 Tbsp. cornstarch
4 c. chicken broth at room temperature
4 c. milk at room temperature
1/8 tsp. baking soda
1 tsp. salt
dash white pepper
1 tsp. dried parsley
dash cayenne pepper
paprika for garnish

Melt butter in heavy, large saucepan. Saute onions, celery and carrots until tender. Stir in flour and cornstarch. Cook until bubbly. Gradually add chicken broth and milk. Blend into a smooth sauce. Add baking soda and cheese. Stir until melted and thickened. Add salt and white pepper, parsley, and cayenne pepper. Garnish with paprika.

Submitted by Angelatravis

[Mrs.LooMom]

CHICKEN & PORK DISHES

Swiss-Chicken Casserole
Boneless, skinless chicken breasts
Can of condensed cream of mushroom soup (actually, any cream of soup will work)
Thick Swiss cheese slices (or 2 thin ones) for each breast
Crumbled stuffing mix (Pepperidge Farm seasoned crumbles are the best!)

Put the chicken breasts in a glass baking pan (Pyrex)
Spread half of the can of soup over breasts
Cover each breast with a slice of Swiss cheese
Spread rest of soup over cheese
Sprinkle the whole thing with stuffing crumbles

Bake uncovered at 275 F for 2 hours

I like to put this over rice as it sops up the gooey cheesy stuff. YUM!

Submitted by Tiny529

Mushroom Chicken (Super Easy)
You can either use chicken legs or thighs

4 chicken thighs or 6 chicken legs
1 can Campbell's mushroom chicken
1/4 c. of milk

heat soup on stove; add milk. cook until well mixed.
place chicken into casserole dish. pour soup over chicken. bake at 350 for 45min. Enjoy.

Option: you can always add some fried mushrooms over the chicken.

Submitted by MommytoAmylia

Easy Chicken Entree
Just take chicken breasts and dip them in melted butter. Then roll them in instant mashed potatoes. Then just bake them until the potatoes are golden brown. Super easy & yummy!

Submitted by Sadieruth

Chicken Stroganoff in a Crock pot
1 pkg (3-4) boneless skinless breasts
1 packet dry Italian dressing mix
2 T. butter
1 box (8oz) cream cheese
1 can cream chicken soup

Clean and dice the chicken breasts throw in crock-pot with dry Italian dressing mix and butter. Cover and cook on low for 5 hours.
Remove lid, squish the chicken so that it is shredded in texture, mix in cream cheese and soup (do not add water to the soup). Cover and cook on high for 30 minutes.
Serve over rice.

Submitted by Leahw

Marinated Grilled Chicken
Combine in bowl:

1/2 c. coconut milk
1 T curry powder
1 t lemon juice
1 clove garlic, crushed
salt and pepper to taste
1 lb chicken tenders cut into chunks

Refrigerate several hours.

Place chicken on skewers and grill.

Serve over rice (brown basmati, if you're trying to be really healthy).

Submitted by bmatern

Garlic and black pepper fried chicken (Gai tort gatiem prik Thai)
1) Take a two chicken breasts and slice them into strips
2) Take an entire bulb of garlic (smallish one) - less if you're not a garlic fan - and take off the ends of each clove and crush and chop it it (they leave the skin on here so it's crispy). It's even better if you do this with a pestle and mortar.
3) Mix together 1 tbsp disolved palm sugar, 1 tbsp fish sauce, 1 tbsp light soy sauce and 2 tbsp ground black pepper. Mix with the chicken and leave for a minute or two.
4) Put rather too much oil (they use palm or soya oil here) into a wok or frying pan and heat it till it's pretty darn hot.
5) Add the chicken and stir fry on a really high heat till golden brown then add the remaining sauce and simmer for a minute.
Serve with Thai fragrant jasmine rice if you can get it.

Submitted by Naomisri

Greek-Style Lemon Roast Chicken
Prep Time: 10 min
Total Time: 1 hr 40 min
Makes: 5 servings

1 whole roasting chicken (3-1/2 lb.)
Salt and black pepper
1 large lemon, washed, halved
1/2 c. KRAFT Greek Vinaigrette Dressing (I use the whole bottle)

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Sprinkle inside and out with salt and pepper. Place in a 13x9-inch baking dish.
SQUEEZE the juice from lemon and mix with dressing in a small bowl. Place the squeezed lemon halves inside the cavity of chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into thickest part of one of the chicken's thighs.
BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally.

Submitted by Layman

Chicken Enchiladas
Serves about 4
Pre-heat oven to 350

Need:

4 boneless, skinless chicken breasts
2-3 fresh limes
16 oz container of sour cream
10 cups of shredded mozzerella (sp) cheese
Garlic Salt
Large can of Enchilada sauce
5-6 large flour tortillas
1 small can diced mild chiles
1 small can diced hot chiles

Directions:
Boil chicken until cooked through. Rinse & shred. Add garlic salt to taste. Squeeze fresh lime juice of 2-3 limes. Add container of sour cream. Add both cans of chiles.
Pour a bit of enchilada sauce in the bottom of the roasting pan just enough to cover it. Pour the rest of the sauce in a bowl.

Dip a tortilla, both sides, in the sauce. Fill tortilla with chicken mixture. Sprinkle a handful of cheese. Roll up, tuck in ends. Put in pan. Repeat until pan is full.
Pour remaining sauce over enchiladas & cover with cheese.
Cook at 350 for about 30 minutes. Serve.
Can be served with refried beans, rice & a fresh green salad.

Submitted by Katiegirl

White Sauce Chicken Enchiladas
4 medium chicken breasts cooked and shredded
3-4 tortillas - torn up into pieces
Monterey Jack or cheddar cheese or both (about 4 cups)

Sauce Ingredients

5 oz can evaporated milk
1 small can green chilies
1 tub sour cream
1 can cream of chicken soup

Make sauce and stir together with cooked shredded chicken. Spray bottom of a casserole dish with non-stick spray. Make one layer of tortilla pieces, then a layer of the chicken/sauce mix(use half), then layer half the cheese, then repeat using last of ingredients. Bake at 350 for 45 minutes or until cheese has melted and its nice and hot!!!

Submitted by AveryNicolesMom

Crock-pot Sour Cream Salsa Chicken
Ingredients
4 Skinless/Boneless chicken Breast halves 1 pkg reduced sodium taco seasoning mix
1 cup Salsa 2 Tbs cornstarch
1/4 cup Light sour cream

Preparation
Spray crock-pot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours.

When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream.

Let the sauce warm up and serve when hot.

Submitted by Heffaplump

Cheesy Chicken and Rice
4 boneless, skinless chicken breasts
1 can chicken broth
2 cups of white rice
1 pound frozen broccoli, thawed (Bird's Eye Steam Bag broccoli is our favorite)
3/4 pound Velveeta, cubed

Cook breasts thoroughly-set aside. In the same skillet, bring chicken broth to a boil. Add rice, Velveeta and broccoli. Simmer and stir until Velveeta is melted. Top with chicken and serve!

*To make this even quicker, cut the breasts into chunks before cooking. It is about 15 minutes start to finish!

Submitted by SusanH99

Drunken Chicken

1/4 cup butter
4 Tbs fresh thyme
6 boneless chicken breasts
3 tart apples, cored & peeled & cut into wedges
2 Tbs sugar
1 cup apple juice
3 Tbs brandy (optional)
1/2 cup heavy cream
Kosher salt & pepper

Sauté chicken breasts in butter and thyme over medium heat until cooked through and golden - remove to a plate and keep warm

Return pan to the heat and add the apples, cooking just to soften - remove and sprinkle with sugar

Pour the apple juice and brandy in the pan, and allow to simmer gently until slightly reduced

Add cream and season with salt and pepper
Serve by placing chicken on plate, covering with apples and adding sauce
over the top

Submitted by emilynel

Grilled Chicken Tacos
1 deli roasted chicken from the grocery store
corn tortillas (or flour if you don't like corn, but they're really good grilled)
shredded cheese (whatever kind you like)
taco condiments

Pull the meat off the chicken and place desired amount of chicken meat and cheese on a tortilla. Grill until cheese has melted and tortilla is slightly crispy. There you have it...now add whatever you want. I like avocado, salsa, sour cream and shredded cabbage!

Submitted by Emilynel

Yummy Chicken fingers

3 Large Chicken Breast
Italian Style Breadcrumbs
Parmesan Cheese
Garlic powder
Onion Powder
2-3 eggs
splash of milk
Vegetable Oil

Clean the chicken breast and remove any excess fat. Cut into medium size strips. In bowl mix eggs and milk, place chiccken strips in mixture. In a gallon size Ziploc bag mix about 3 cups bread crumbs, 1/4 cup parmesan cheese and garlic powerd/onion powder to your taste, I prefer a TON of garlic!
Heat oil in skillet. Use enough oil so that your chicken is covered. While it is heating take chicken strips and shake in the ziploc bag mixture. Cook in skillet until golden brown!

Submitted by Mommy~2~Hayden

Say Cheese Stuffed Chicken Breasts
4 large skinless, boneless chicken breasts
1 Tbs. each of butter and olive oil (for browning chicken)
1 Tbs. oil (to sauté onion and garlic)

Stuffing

1 small onion, finely chopped
1 clove garlic, minced
1/3 cup each olives and oil-packed sun dried tomatoes, chopped
2 Tbs fresh chopped parsley
1-2 Tbs finely chopped fresh basil
1 1/2 cups shredded Armstrong Marble Cheese
Generous pinch of cayenne pepper


Sauce

1/2 cup each chicken broth and white wine or 1 cup broth only

2 Tbs fresh chopped parsley
1 finely chopped green onion

In a large skillet over medium heat, sauté onion and garlic in 1 tablespoon oil until soft, about 3 to 4 minutes. Cool. Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium-sized bowl.
With a rolling pin or meat pounder, flatten chicken breasts. Divide stuffing equally in the centre of each breast. Tightly roll chicken around the stuffing, tucking in the ends. Seal with toothpicks if needed.
In the same frying pan, add 1 tablespoon each of olive oil and butter. Over medium-high heat, brown the stuffed chicken breasts, turning several times, for 5 minutes. Reduce heat to medium-low, cover pan, and simmer for 10 minutes, turning occasionally. Remove chicken from pan and keep warm. Increase heat to high, add sauce ingredients and boil until liquid is reduced by half. Slice each breast into 4 slices, drizzle sauce over chicken and serve.

Submitted by Macky

Curry Chicken

1 1/2 - 2 pounds chicken parts
2 1/2 Tbs lemon juice
1 tsp salt
1/4 tsp turmeric
oil (up to 5 Tbs depending on your taste)

BASE

pinch of cumin seeds
1 bay leaf
3 cloves garlic, finely minced
1 1/2 tsp freshly grated ginger
1 large onion, very finely chopped

SEASONING PASTE
2 1/2 Tbs tomato paste
2 1/2 Tbs sour cream
2 large tomatoes, peeled and very finely chopped

SPICE MIX

2 1/2 tsp ground cumin
2 1/2 tsp ground coriander
1 1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp garam marsala
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/2 cup plain yogurt, heavy cream, or coconut milk

Sprinkle chicken with the lemon juice, salt, and turmeric. Set aside. In heavy saucepan heat a bit of oil, brown the chicken pieces and remove; set aside. In same saucepan, heat up a bit of oil, when hot, add BASE ingredients. Sauté over medium heat until the onion is very tender, about 3-5 minutes (do not let it burn). Add seasoning past ingredients and cook 3-4 minutes. Add the spice mix and stir well to incorporate into the mixture. Add chicken pieces; stir well so that all pieces are covered with sauce. Bring to a boil, cover, reduce heat and simmer about 40 minutes. When chicken is done, add the 1/2 cup of yogurt, and warm through a few minutes. Serve with basmati rice.

Submitted by Macky

Chicken Marsarla
4 thinly sliced pieces of chicken breast (as thin as you can buy them, the thinner the better)
1 package of mushrooms (2 if you really like mushrooms or if your making for 4 or more people)
1 stick of butter
1 onion
bottle of Marsala wine (from the liquor store NOT the grocery store)
1 cup of flour

Chop onion and cook with 1/2 stick of butter in your pan.

Dredge chicken breast in flour and once your onion is clear place all four floured chicken breast into pan.

LEAVE IT ALONE (10 min.) and let it brown on that side, if your pan gets dry add more butter.

Once that side is brown, flip the chicken LEAVE IT ALONE and add your mushrooms to the pan. (10 min.) at this time add your pasta to the water I forget to tell you to boil : )

After about 5 min. add a good slosh of wine to the pan, about 1 cup. If you don't have a lot of sauce add more butter and more wine that's where the sauce comes from. Add salt and pepper to taste you may also want to add more wine.. just taste it and go from there.

Once your pasta is done the chicken should also be done (if you got the really thin slices) serve over the pasta. YUMMY!!

If you play with the chicken to much you won't get a good brown outside so try not to push it around the pan to much.

Submitted by lmorriso

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, Cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 tsp crushed red pepper flakes
1/4 cup Tbs extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Preheat oven to 500 degrees F. Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper to taste.
Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Submitted by Mommy2Lindsey

Easy Jambalaya

1/2 chicken, cut into pieces
1/2 lb. smoked sausage, cut into slices
1 green pepper, diced
1 onion, diced
3 cloves garlic, minced
1 14.5 oz. can peeled & diced tomatoes
1 1/2 tsp chili powder
1/4 tsp hot sauce
1/4 tsp ground cayenne
1/2 tsp Worstershire sauce
2 bay leaves
3 oz. tomato paste
1/2 c. uncooked rice

Place chicken & sausage into a pot & cover with water. Bring to a boil & simmer until chicken is opaque & falls from bone. Reserve broth. Shred the chicken.
In a large pot over medium heat, cook green pepper, onion, & garlic in a little olive oil until onion is translucent. Stir in tomatoes, chili powder, hot pepper sauce, cayenne, Worstershire, & bay leaves. Reduce heat & simmer 15-20 minutes. Stir in the meats & tomato. Add some of the reserved broth to thin if needed. Simmer another 10 - 15 minutes. Stir in 1 cup of the reserved broth with the rice. Simmer 20 minutes until the rice is tender.

Submitted by Kirimarie

Chicken in Lime Butter

4 boneless skinless chicken breasts
1/8 tsp salt
1/8 tsp pepper
2 Tbsp vegetable oil
1/4 c butter
1 Tbsp lime juice
1/2 tsp dill weed
1/4 tsp minced chives

Sprinkle chicken w/ salt & pepper. Cook in large skillet in oil over medium heat for 5-7 minutes per side or until juices run clear. Remove and keep warm. Add butter and lime juice to skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.

Submitted by angelatravis

Crescent Chicken

3 medium boneless skinless chicken breasts
1 can BIG and flaky crescent rolls
1 can cream of chicken soup
1/2 c. milk
1/2 - 1 c shedded cheddar cheese
1 pkg frozen mixed veggies

Cook chicken in greased skillet, I usually cut up the chicken after it cooks a bit...(I hate messing with raw chicken), cut chicken into small pieces. Mix cream of chicken soup, milk, and cheddar cheese in a bowl and set aside. Grease a casserole dish and put a thin layer of sauce in the bottom of the dish. Put as much of the chicken as will fit into each crescent roll, roll it up and seal edges, the place in baking dish. Once you have all of the rolls in the baking dish. Pour frozen veggies over and inbetween the rolls. Then cover with sauce, bake at 375 degrees until the rolls start to brown on top, about 30 minutes.
**Note...that is how the recipe says to do it...I think next time I make it I am not going to put any sauce in the bottom of the dish, make my chicken rolls and bake them by themselves until they bake a bit on the bottom. Then add the veggies and sauce and let it bake the rest of the time. Otherwise the rolls never get done on the bottom and the crescents are soggy. But DH loves it anyway!

Submitted by Heather3_27

Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) From Rachael Ray

1 pound chicken tenders (I think these are too expensive so I just chop up bs breasts)
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 Tbs extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 tsp hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

Submitted by emilynel

Bourbon Chicken
1 lb. chicken thigh meat, cut into bite size chunks (do NOT substitute breast meat!)
2 Tbs. white wine

Marinade

4 oz. soy sauce
1/2 c. brown sugar
1/2 tsp. garlic powder
1 tsp. ginger
2 Tbs. onion flakes
1/2 c. Jim Beam

Mix marinade & pour over chicken in a large bowl. Cover & marinate in refrigerator, stirring occasionally, several hours or overnight.
Preheat oven to 350. Bake chicken in a single layer, basting every 10 minutes, for 1 hour. Remove chicken & scrape pan juices into a frying pan. Heat & add white wine. Stir in chicken & cook for just a couple minutes more. I usually toss this into my electric fonude put when done & keep on low, just to keep it warm.

Submitted by kirimarie

Tarragon Chicken (serves 4)~
1 C flour
1 tsp salt
1/2 tsp pepper
8 chicken thighs
3 Tbsp olive oil
1 1/2 C chicken broth
1 Tbsp chopped fresh tarragon or 1 tsp dried tarragon
1 C quartered mushrooms
2 1/2 Tbsp lemon juice

Combine flour, salt and pepper in a shallow bowl. Coat chicken in flour, reserving remaining flour mixture. Heat oil in a deep 12in skillet over high heat. Add chicken to skillet. Cook until browned on both sides, about 3 min per side. Stir in 2 Tbsp reserved flour mixture into pan drippings. Add broth gredually to skillet, stirring continually. Stir in tarragon. Bring to a boil; reduce heat. Simmer covered for 10min. Add mushrooms to skillet. Simmer until chicken is cooked through, about 10 min. Stir in leomn juice. Serve immediately.

Submitted by Momma-o-Three

Cheesy Spinach & Chicken Rolls (serves 4)~

1 (10oz) package fozen chopped spinach, thawed
2 Tbsp dry onion soup mix
1/2 C ricotta cheese
1/2 C crumbled feta cheese
4 skiness, bonless chicken breasts
1/4 pound mozzarella cheese, cut into 4 sticks
1 (1.3oz) package Alfredo or white sauce mix
1/2 C grated Romano cheese
8 oz cooked fettuccine

Preheat oven to 375F. Squeeze spinach dry. Combine spinach, soup mix, ricotta & feta in a medium bowl. Pound each peice of chicken to a 1/4in thickness with a meat mallet. Spread 1 Tbsp spinach mixture on chicken; reserve remaining spinach mixture. Place mozzarella stick in center of filling. Roll chicken to enclose filling; secure bundles with a toothpick. Arrange rolls in a small baking dish. Bake for 20min. Meanwhile prepare sauce according to package directions. Stir in reserved spinach mixture. Pour sauce over chicken. Top with romano. Bake for 15min longer. Serve over hot cooked pasta.
*Variation* ~I'm not too good at pounding chicken evenly & forgot to buy block mozzarella so I made this once as more of a casserole with cubed chicken & shredded mozzarella instead, DH loved it! ~
Cut chicken into bite sized peices. Mix spinach, soup mix, cheeses & sauce. Combine pasta & chicken in a medium baking dish, cover with spinach & cheese mixture. Bake 30-35min.

Submitted by Momma-o-Three

Cranberry Chicken
1 pkg chicken thighs
1 can whole berry cranberry sauce
1 packet onion soup mix

Place chicken in crockpot. Spread sauce evenly over the top. Sprinkle with soup mix. Cook on low for 6-8 hours. That's it!!

I doubled this for a dinner party (6 of us) last night and it was great. I serve it over either rice or orzo and it was great with some craisins tossed into the orzo.

Submitted by Mrs. LooMom

30-Minute Chicken
Here's one for the 30 minute category. I usually serve this dish with garlic smashed potatoes and string beans. You can use chicken cutlets to make it go even faster.

1 slice bacon
6-8 ounces of sliced mushrooms
1/2 cup of pearl onions (I use diced onions and it is fine)
1 T dijon mustard
1/2 cup of red wine
1 cup of chicken stock
4 chicken breasts
1 tsp thyme or more/less to taste
1/2 tsp cornstarch dissolved into a small amount of water

Cut the bacon into small pieces and let it brown in the a large skillet - I use stainless steel so the bits stick. Remove the chunks of bacon and then cook the ckicken until brown on both sides. The chicken will finish cooking in the sauce. Remove the chicken and add the mushrooms and onions to the pan. Once they brown a little bit add salt and pepper to taste, then deglaze the pan with the wine and add the chicken broth, mustard and thyme. Return the chicken to the pan and let it finish cooking. Once the chicken is ready, remove it from the pan and add the cornstarch/water mixture to the pan. Let the sauce come to a boil and thicken. Return the chicken to the pan, coat it in the sauce and serve with whatever you like.

Submitted by rebeccajh

Chicken Caesar Salad 30 min meal
2 boneless/skinless chicken breasts cut into chunks
Ken's Caesar Dressing(2 TBS) -To coat Chicken pieces
Head of Romaine
Croutons(if you desire)
Parmesan Cheese

Coat fring pan with Non Stick cooking spray. Cook chicken in a fry pan until cooked through. . After cooking place on a paper towel lined dish. Set Aside.
Wash and dry lettuce, Break or cut into piece and place in large bowl, add your favorite Caesar dressing(I make my own), 1/3 cup parmesan cheese (Fresh grated is much better than the Can stuff) and croutons. TOSS. Add chicken. Toss again and Enjoy!

Submitted by Peach74

Yummy Chicken Fingers

3 Large Chicken Breast
Italian Style Breadcrumbs
Parmesan Cheese
Garlic powder
Onion Powder
2-3 eggs
splash of milk
Vegetable Oil

Clean the chicken breast and remove any excess fat. Cut into medium size strips. In bowl mix eggs and milk, place chiccken strips in mixture. In a gallon size Ziploc bag mix about 3 cups bread crumbs, 1/4 cup parmesan cheese and garlic powerd/onion powder to your taste, I prefer a TON of garlic!
Heat oil in skillet. Use enough oil so that your chicken is covered. While it is heating take chicken strips and shake in the ziploc bag mixture. Cook in skillet until golden brown!

Submitted by a friend

Ham & Cheese Pockets (serves 4)~
1 (5oz) can chunk ham
1 (8 pc) package refrigerated dinner roll dough
2 C shredded cheddar cheese
1 Tbsp butter
2 tsp dried parsley
1 tsp poppy seeds
1/2 tsp yellow mustard

Preheat oven according to roll package instructions. Drain ham. Mix ham, butter, parsley, poppy seeds and mustard in a medium bowl. Seperate rolls, flatten 4 rolls to approximately 5in around; place on ungreased baking sheet. Spread ham mixture onto flattened rolls, top with cheese; repeat. Flatten remaining rolls in palm. Cover filling with remaing rolls, pressing along the edges to seal. Bake according to roll package directions.

**My mom used to make these for us all the time as kids, this is the best I can guesstimate the ingriedents. Variation~ use any ready to cook refrigerated rolls, crescent rolls make a nice buttery flakey crust (roll filling inside as you would do if there was nothing in the rolls but seal edges), Grand biscuits make giant versions.

Submitted by Momma-o-Three

Sweet & Sour Pork

1 lb boneless pork chops, cubed
Marinade (below)
1 egg, beaten
1 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 c. vinegar
1/2 c. water
1/4 c. brown sugar
1/4 cup sugar
1/4 cup cornstarch
1/2 cup pineapple juice (juice from pineapple below)
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1/2 onion, ringed
1 medium bell pepper, cut into strips
1 20 oz can pineapple chucks
Hot cooked rice

Marinate pork in marinade for at least 15 minutes. then dip meat into egg, and then into flour, salt and pepper mixture. Deep fry or fry in skillet until cooked thoroughly. Set aside.
Mix vinegar, water, brown sugar, 1/4 cup sugar, cornstarch, pineapple juice soy sauce and Worcestershire sauce together and set aside.
In skillet, sauté onion and bell pepper until crisp-tender. Add pineapple chunks. Mix sauce well and pour over top. Cook over medium heat until thickened. Add meat, stirring to coat in sauce. Serve over hot rice.
(Marinade: 2 Tbsp. cornstarch, 2 Tbsp oil, 2 Tbsp soy sauce; 1 Tbsp sugar 1/4 tsp salt) Note: you can also prepare meat without egg and breading.

Submitted by Angelatravis

[Mrs.LooMom]

BEEF

Pizza Meatloaf
1 lb extra lean ground beef
1/4 cup pizza sauce ***see note at bottom
shredded cheese -- your choice
1/2 cup thin sliced veggies -- your choice

Microwave:
Spray 9 inch pie plate with cooking spray. Pat the meat into the plate. Cover w/wax paper & cook on high for 6 minutes, turning halfway through cooking time if you don't have a rotating plate. Drain any liquid -- make sure not to let the meat slip out! Top with sauce, cheese and veggies. Cook 2 min. on high until cheese is melted.

Conventional Oven:
Same directions -- different cooking times. Preheat oven to 425. Bake meat alone for 12-14 min. Drain, add toppings, bake 5 min. more.

***NOTE: If you don't have "pizza" sauce -- use your imagination. I usually do this when I have leftover spaghetti sauce, but I've also made my own with plain tomato sauce. I just add basil, oregano, garlic and onion to it and microwave it on it's own for a minute or two to get the flavors to blend. Put whatever veggies you like on your pizza. I usually do mushrooms, red peppers and olives. We've put turkey pepperoni on it before and it's good.

Submitted by Mrs. LooMom

Easy Beef Stroganoff

1 lb lean ground beef
1/4 cup chopped onion
1 can fat free cream of mushroom soup
1/3 cup skim milk
1-2 tbsp Worstershire or cooking sherry
1 bay leaf
1/2 cup fat free sour cream
Cooked egg noodles or rotini cooked in beef broth instead of water.

Lightly brown meat in skillet with onion and salt and pepper. Drain any grease and add soup, milk, bay leaf, and Worstershire sauce to skillet. Bring to a bubble but not boiling and reduce heat. Stir in sour cream and simmer until heated through. Remove bay leaf. Season again to taste with salt and pepper. Serve over hot noodles. This is SOO good!

Submitted by Mrs. LooMom

Taco Skillet

1 lb ground beef
Chopped Onion to taste
Minced Garlic to taste
1 Taco seasoning packet
water or broth
frozen green beans & corn
1 can black beans (I use the southwest ones that are flavored with chili and lime)
1 cup rice
Salsa
Shredded cheese

Brown beef in skillet with onion and garlic. After you get the beef going, start the rice cooking in a pan at the same time. Drain meat. Stir in taco seasoning and broth/water according to packet directions. Bring to a boil, reduce heat and let it simmer for 5 min. Add beans, cooked rice, salsa, and veggies and combine well. Top with shredded cheese and put a lid on. Let cook over low-med heat for a few minutes or until cheese is melted and everything is warm throughout.
If I'm in a serious rush I use canned chicken or just leave the meat out all together and I also use minute rice. Oh, and orzo worked well in here before, too. Btw -- chorizo would taste great in here, I bet! We usually have this with warm tortillas and a salad.

Submitted by Mrs. LooMom

Porcupine Meatballs & Rice

1 lb lean ground beef
1/2 cup uncooked rice (NOT minute rice)
1/2 tsp salt
1/4 tsp pepper
1 Tbs. minced onion
Garlic to taste
3 cans tomato soup
1 1/2 cans water

Mix rice, seasonings, and onion with ground beef. Make into golf ball sized meatballs. Set aside. Mix soup and water together in a large pot. Add meatballs. Cook over medium heat with the lid on. Stir often. Cook for 1 hour. Serve over cooked rice.
***I've started adding my own seasonings to the soup. One time I added some salsa and it was great. I've also added some Italian seasonings which I thought was yummy. Play around with how you like it. You can also use brown rice or ground turkey. This is GREAT on a cold day. On Halloween I either make this or chili.

Submitted my Mrs. LooMom

Tater Tot Casserole
Not as healthy as the other two, but yummy and definitely easy comfort food!! Mitchell and Chris both absolutely LOVE this.

1 lb lean ground beef (or pork or turkey)
1 can cream of mushroom soup
1/4 cup onion
3/4 cup milk
1 cup frozen peas (optional)
1 cup shredded cheddar cheese
1 (2 lb) pkg frozen tater tots
1 tsp garlic salt
1/2 tsp pepper
1 bay leaf

Preheat oven to 350. In skillet, brown meat and drain grease. To meat, add soup and milk. Stir. Add bay leaf and simmer over med-low heat. Spray 9x13 baking dish and put Tater Tots into dish. Sprinkle with cheese. Remove bay leaf from meat mixture. Pour meat mixture over Tater Tots and cheese. Top with more cheese if you want. (I always do.) Bake for 1 hour. (You can serve it topped with more cheese and sour cream if you want to.)

Submitted by Mrs. LooMom

Beef Taco Bake
1 lb Ground Beef
1 can Tomato Soup
1 cup Chunky Salsa
1/2 cup milk
6 (8") flour tortillas cut into 1" pieces
1 cup shredded cheddar (I use more to top it with)

Cook beef in skillet until browned, pour off fat.

Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt shallow baking dish. Cover.

Bake at 400 F for 30 min., or until hot. Sprinkle with remaining cheese. Serves 4

Submitted by JSchwick

Melanie's Pizza Loaf
2 loaves frozen bread dough, thawed/risen
Ham/Pepperoni/Ground Beef/Pizza toppings etc.
Chili powder, Lawry's Seasoning, Italian seasoning, Pepper to taste
2 cups Mozzarella cheese
Can/Jar of Pizza Sauce

Roll loaves onto long rectangular cookie sheets or jelly roll pans. Cook toppings (Beef) if necessary. Layer toppings down the middle. Sprinkle on seasonings of choice (I use a dash of them all). Top meat with cheese. Bring sides of dough to the middle and pinch shut. Pinch the ends closed too. Flip bread so seam is on the bottom. Bake at 350 for 20-25, checking after 20. Dip or cover with Pizza Sauce & serve.

DH and I usually will eat half a loaf for a meal and it still tastes great as leftovers. We warm it up in the oven too, the microwave makes the bread crust too limp.

Submitted by JSchwick

Shepherd’s Pie
(Lamb Pie with Mustard Thatch)

From the cookbook “Potato” by Alex Barker and Sally Mansfield

1 3/4 pounds potatoes, diced
4 Tbs milk
1 Tbs. whole-grain or French mustard (don't use yellow)
a little butter
1 pound lean lamb (or beef), minced
1 onion, chopped
2 celery sticks, thinly sliced
2 carrots, diced
2 Tbs cornstarch blended into
2/3 cup lamb (or beef) stock
1 Tbs. Worcestershire sauce
2 Tbs chopped fresh rosemary or 2 tsp dried
Salt and ground black pepper

Cook the potatoes in a large saucepan of boiling lightly salted water until tender. Drain well and mash until smooth, then stir in the milk, mustard, butter and seasoning to taste. Meanwhile, preheat the oven to 400 degrees.

Fry the lamb (beef) in a skillet, breaking it up, until lightly browned all over. Add the onion, celery and carrots to the pan and cook for 2 to 3 minutes, stirring, to stop the mixture sticking to the base.

Stir in the stock and corn flour mixture. Bring to the boil, stirring all the while, then remove from the heat. Stir in the Worcestershire sauce and rosemary and season with salt the pepper to taste.

Turn the lamb (beef) mixture into a 7-cup ovenproof dish and spread over the potato topping evenly. Bake for 30 to 35 minutes until golden on the top. Serve hot with a selection of fresh vegetables.

Notes: I add more than a tablespoon of mustard to the potatoes (closer to 2 or more) as well as roughly a teaspoon of horseradish sauce. I also double the Worcestershire sauce to 2 tablespoons and significantly reduce the amount of dried rosemary to about 1/2 teaspoon.

Submitted my Macky

Mama's meatloaf
1 lb ground beef
italian sytle breadcrumbs (enough to hold it together but not make it to bready)
packet Lipton onion soup mix
2 Tbs maybe a little more of ketchup
2 eggs
1 table spoon A-1
Garlic powder to taste

In a bowl mix all ingredients in bowl shape like traditional meatloaf and bake. You can use a bread tin to make it as well. Cook at 350 until finished, about 45min - hour.

Submitted by Mommy~2~Hayden

Rempel Family Meatloaf

1 lb. ground beef
1/2 lb. ground pork
1/2 c. crushed ritz crackers
3/4 c. shredded cheddar cheese
1/2 pkg. dry onion soup mix (1.2 oz)
2 eggs, beaten
1/4 c. ketchup
2 Tbs. steak sauce (I use Lawry's)

Preheat oven to 350. In a large bowl, blend beef, crackers, cheese, & soup mix. In a separate bowl, stir together eggs, ketchup, & steak sauce until smooth. Stir egg mix into beef mixture, adding a little water if necessary. Shape into a loaf & place in a 9x5 loaf pan. Bake for 1 hour, until no longer pink. I usually drain off any accumulated grease after 1 hour & pop back into the oven for another 10 minutes, then let rest for 15 minutes or so before serving.

Submitted by kirimarie

Beef Bourguignon

¼ c. flour
1 tsp. salt
½ tsp pepper
2 lbs cubed stew meat
4 Tbs butter
1 chopped onion
2 chopped carrots
1 minced clove garlic
2 c. merlot
1 bay leaf
3 Tbs chopped fresh parsley
½ tsp dried thyme
6 ozs sliced mushrooms
16 oz pearl onions

Combine flour, salt, & pepper in a small bowl. Coat beef cubes in this mixture. Melt butter in a large skillet. IN small batches, brown beef on all sides & place in a 2 quart casserole. Deglaze pan with a little wine. Add a little more butter, return to heat, and sauté fresh vegetables until tender, 5-10 minutes. Add wine & seasonings. Pour over meat in casserole. Cover & bake at 350 for 2 ½ hours. Check occasionally & add liquid if necessary. Remove cover & stir in pearl onions, and return to oven for 30 more minutes.

Submitted by kirimarie

Dijon Mushroom Beef
2 T olive oil or canola oil
1 med onion diced
8-16 oz sliced mushrooms (I've used the canned ones, but fresh are SO much better)
1 - 1/2 lbs beef cut into strips (the actual recipe called for Sirloin, but I used whatever is handy - round steak, flank steak, cube steak)
1 can cream of mushroom soup
3/4 c. milk
2 T dijon mustard
seasonings to taste

Direction: Put oil in large skillet. Saute onions and mushrooms in oil until tender. Set aside, cook beef in skillet until no longer pink (I season beef with a variation of seasonings, basically whatever you like will work), add mushroom soup, milk, mustard and onion mushroom mixture. Heat to boiling, turn down as sauce thickens. Serve over egg noodles or mashed potatoes.

Submitted by Heather3_27

Emily’s Dish
1 T olive oil
1 large onion, chopped
7 cups beef broth
1 can stewed tomatoes
1 can red kidney beans
1/2 each oregano and basil
1 cup each sliced carrots and celery
1 cup elbow or small shell macaroni
Frozen meatballs

Saute onions in oil. Add the rest of the ingredients except for the macaroni. Bring to a boil, reduce heat and cook for 1 hour. Add macaroni the last 10 minutes. You may need to add more broth as the meatballs soak up alot of juice. Top with parmesean cheese and serve with hot rolls. So yummy. Enjoy!!!

Submitted by emilynel

[Mrs.LooMom]

MEATLESS/VEGETARIAN DISHES

Caramelized Onion and Goat Cheese Pizza (from Cooking Light)

2 t olive oil
2 C (about 1 onion) thinly sliced onion, separated into ring
1 thin crust pizza crust (like Boboli)
1/2 c pizza sauce
1/4 c chopped sun-dried tomatoes (dried or oil-packed work)
2/3 c (3 oz) crumbled goat cheese
1/4 c chopped fresh basil (optional)

Preheat oven to 450.
Heat oil in large, non-stick skillet. Add onion and cover and cook for 3 min. Take off cover and cook for 11 min or until golden brown, stir frequently.
Place pizza crust on baking sheet. Smear the pizza sauce on it. Sprinkle on the tomatoes, cheese and onion.
Bake for 10 min.
Sprinkle with basil.

This recipe is great for company. Goes will with a large glass of red wine too!

Submitted by bmatern

White Gazpacho (from Martha Stewart's show)

4 med cucumbers, chopped roughly
2 cloves garlic, crushed
3 c chicken stock/broth
2 c sour cream
2 tsp. course salt
1/4 c lemon juice
Some items for garnish/flavor: chopped tomatoes, parsley, scallions, walnuts, hard-boiled eggs, shredded sharp cheddar cheese

Combine 2 cucumbers, 1 clove garlic and 1/2 c stock in a blender. Blend until smooth. Put into a large bowl. Blend the rest of the cucumbers, the garlic and 1/2 c of stock. Add to bowl.
Whisk in the rest of the stock, the sour cream, salt and lemon juice. Cover and chill for at least 1 hour.
Place the garnishes out on the table and serve the soup chilled. People can pick and choose their garnishes. I love mine with egg, cheese, walnuts and cilantro, rather than parsley.

Submitted by bmatern

Spicy Mex-Tex Pizza

1 pizza crust
8 oz shredded Monterey Jack
1 15 oz can black beans, rinsed
1 11 oz can corn
2-4 T chopped jalapenos

Preheat oven to 425. Put crust on baking sheet. Sprinkle with 1/2 the cheese, all the beans corn and peppers. Top with the rest of the cheese. Bake for 20 min. Let stand 5 min before cutting.

Submitted by bmatern

Vegetable Curry (from More With Less)
Serves 7-8. Serve with rice.
Heat in 3-4 qt sauce pan on medium heat:
3 T oil
Add and fry for 4-5 min
2 med onions finely chopped
2 cloves minced garlic
Add:
2 T curry powder
1 t turmeric
1 t whole cumin seed

Fry for 3 min, then add:
1 c chopped tomatoes

Cook briefly then add:
1 med head cabbage, chopped
3 med carrots, chopped
4-5 sm potatoes, chopped
3 c green beans (I use frozen)

Stir until all are mixed well and covered with the spices/tomatoes. Add:
1 t salt

Add water to 2/3 depth of the veggies.
Simmer 30 min

15 min before serving, add:
1 T lemon juice
more salt to taste.
I also add about 1/2 t cayenne pepper.

Best if served with:
Raita (Indian yogurt side)
Mix together and chill:
2 1/2 c plain yogurt
1 grated cucumber (peeled, of course)
1 t salt
1/4 t cayenne
1/2 t ground cumin

Submitted by bmatern

Roasted Red Pepper Lasagna

Tomato Sauce
1 Tbs. olive oil
1 onion, chopped
4 cloves garlic, minced
2 carrots, peeled, and, diced
3 cups sliced mushrooms (about 250g)
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper flakes
2 cans tomato, chopped (10 oz each)
1 (313 ml) jar roasted red pepper, drained, and, chopped*
1/4 cup tomato, paste
2 Tbs white wine vinegar


Noodles And Spinach
15 spinach lasagna noodles
1 (10 oz) bag fresh spinach, trimmed

Béchamel Sauce

1/4 cup butter
1/2 cup all purpose flour
4 cups milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 cup shredded Asiago cheese**
1/2 cup freshly grated Parmesan cheese


Preheat oven to 375?F.

In large wide saucepan, heat oil over medium heat. Cook onion and garlic, stirring often, for 3 minutes. Add carrots, mushrooms, oregano, thyme, salt, pepper and hot pepper flakes; cook, stirring often, for about 8 minutes or until mushrooms are soft and liquid is evaporated. Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.
Reduce heat and boil gently, stirring often, for 1 hour or until reduced to 5 cups and thick enough to mound on spoon.

Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 minutes or just until tender. With tongs, transfer to dish of cold water. Drain, then arrange in single layer between damp tea towels.

Stir spinach into pasta water; cook for 1 minute. Drain in sieve, pressing out all liquid, then chop coarsely. Set aside.

In saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 3 minutes. Gradually whisk in milk, salt, pepper and nutmeg. Cook, whisking often, for 10 to 15 minutes or until thickened. Whisk in half of the Asiago cheese and 1/3 cup of the Parmesan.

• Spread 1/3 of the tomato sauce in 11 x 17-inch (2 L) glass baking dish. Top with layer of noodles.

• Repeat first layer.

• Spread with 1/2 of the béchamel sauce. Top with layer of noodles.

• Scatter spinach on top; sprinkle with remaining Asiago. Top with layer of noodles.

• Spread with remaining 1/3 of the tomato sauce of the tomato sauce, Top with layer of noodles.

• Finish with remaining 1/2 of the béchamel sauce.

Cover with foil.

(Lasagna can be prepared to this point and refrigerated for up to 24 hours. Add about 10 minutes to first baking time.)

Bake on baking sheet for 30 minutes.
Uncover and sprinkle with remaining Parmesan. Bake for 30 minutes more, or until bubbly and golden.

Let stand for 20 minutes before serving.

Submitted by Macky

Baked Eggplant Parmesan

1 large eggplant (or 2-3 small-medium)
1 egg
1/2 cup buttermilk
1 cup seasoned bread crumbs
1 cup grated parmesan (divided)
1 large jar of your favorite pasta sauce or the equivalent amount of homemade
1 small can (drained) sliced mushrooms
1-2 cups shredded mozzarella cheese
2 tbsp extra virgin olive oil
Preheat oven to 375.
In a shallow dish/bowl, beat one egg into the milk. In another shallow dish/bowl, combine bread crumbs and 1/2 cup parmesan. If not non-stick, prepare 2 cookie sheets with cooking spray. Wash eggplants well and cut into 1/4 - 1/2 inch slices. Coat each slice well in egg mixture and then dredge into breadcrumbs/cheese mixture. Coat well (including sides), gently shake off extra and place on cookie sheets. Drizzle each slice with a little olive oil and bake for 15 min. Turn over and bake another 15 minutes.

While eggplant is baking, pour pasta sauce into medium sauce pan and simmer (covered) over med-low heat with mushrooms, stirring occasionally. (I add dried oregano and basil, garlic powder and some minced onion to mine as well.) If you like tomatoes, you can add a can of crushed tomatoes to make it chunkier, too. (My hubby doesn't like them so I don't do that but would love to.) At the same time, cook 3-4 servings of your choice of pasta -- we had egg noodles.

Spray a 9x13 glass baking dish with cooking spray. Spread about 1/4 cup sauce in the bottom of the pan. Place eggplant slices in a single layer over the sauce. Pour sauce on top of eggplant. Sprinkle grated parmesan over eggplant and top with shredded mozzarella. Repeat layers, ending with mozzarella.

Switch your oven to broil (still 375) and put eggplant in for about 5 minutes, or until cheese is golden and bubbly.

Put pasta and sauce on a plate and top with eggplant.

Submitted by Mrs. LooMom

[Mrs.LooMom]

SEAFOOD & FISH

Shrimp or Crawfish Etouffee
1/2 cup butter or margarine
1 1/2 Tbsp all-purpose flour
3/4 cup chopped celery
3/4 cup chopped green pepper
3/4 cup chopped onion
1 lb peeled, uncooked shrimp, or 1 lb uncooked crawfish tails
salt, black pepper, and cayenne pepper to taste
1/4 cup chopped green onion tops
1/4 cup chopped fresh parsley
hot cooked rice

Melt butter in a large skillet. Add flour and lightly brown it. Add celery, green pepper and onion; cook until tender, stirring occasionally. Add shrimp or crawfish tails. Cover and cook 15 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne to taste. Add onion tops and parsley, simmer a few minutes covered, to blend seasonings. Serve over rice.

Submitted by angelatravis

BBQ Shrimp & Grits
Lowcountry Grits
2 CUP HEAVY CREAM
2 CUP WATER
¼ LB. BUTTER
1 TSP. SALT
1/2 TSP. WHITE PEPPER
1 CUP QUICK GRITS

Preparation:
BRING CREAM AND WATER TO A BOIL. ADD BUTTER, SALT AND PEPPER. SLOWLY ADD GRITS AND REDUCE HEAT. COOK 20 MINUTES BEING CAREFUL NOT TO SCORCH MIXTURE.

Southern Country BBQ Sauce
¼ LB. BACON DICED
½ CUP RED ONION DICED FINE
½ CUP RED BELL PEPPER
2 14 oz. BOTTLES HEINZ KETCHUP
½ CUP BROWN SUGAR
3 - 4 TBSP. SOUTHERN COMFORT
SALT AND PEPPER TO TASTE

PREPARATION:
COOK BACON UNTIL 3/4 DONE. ADD ONIONS AND PEPPER; SAUTÉ UNTIL DONE. FLAME WITH SOUTHERN COMFORT. ADD REMAINING INGREDIENTS AND SEASON. SIMMER FOR 10 MINUTES, THEN COOL

SHRIMP (2 LBS.) SAUTÉ, POACH OR GRILL SHRIMP. PLACE IN SOUTHERN COMFORT BBQ SAUCE AND SIMMER FOR 1 MINUTE.

Put grits in bowl and top with shrimp & bbq sauce mixture. I also top each serving with some extra bacon crumbles and some cheddar cheese which is how they serve it at the restaurant. SO YUMMY--I want to make it now!!!

YIELD 6 DINNER PORTIONS. TIME: 1 HOUR

Submitted by MC

Lemony Fish in Foil
4 large fish fillets
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup chopped green onion
2 Tbs chopped fresh parsley
2 lemons, thinly sliced

Heat oven to 350. Cut four 2-ft lengths of foil and fold each in half to make a 1 ft square. Place 1 fish fillet slightly below middle of each square of foil. Sprinkle 1/4 of the carrots, celery, onion, and parsley on each fillet. Top with lemon slices. Fold the foil over the fish and crimp edges together slightly. Place foil-wrapped fillets on a baking sheet and bake for 15-20 minutes or until the fish flakes easily

Submitted by Mrs. LooMom

Crab & Spinich Casserole
2 c. uncooked gemelli pasta (4 ozs.)
1 pkg. (1.8 oz) leek soup mix
1 1/2 c. milk
1/2 c. heavy cream
1 8 oz. pkg imitation crab meat
2 c. baby spinich leaves, stems removed
1/2 c. freshly shredded parmesian cheese

Preheat oven to 350. Spray a 1 1/2 quart casserole with cooking spray. Cook & drain the pasta as directed on the package. Meanwhile, mix the soup mix with the milk & cream in a medium saucepan & heat to boiling over medium heat, stirring constantly. Drain pasta when done cooking. Mix cooked pasta, crabmeat & spinich in the casserole. Pour soup over top & mix gently. Top with parmesian cheese & bake uncovered for 20 minutes.

Submitted by kirimarie

[Mrs.LooMom]

ITALIAN/PASTA ENTREES

Randy's Parmesan Chicken
2 chicken breasts pounded to about 1/4 with a mallet
2 eggs
1 1/2 cups bread crumbs
1 medium (20 oz or so) Jar spaghetti sauce
1 bag of shredded mozzarella (3 cups)
Couple shakes of parmesan cheese

Bread the chicken - dip in the eggs and roll in the bread crumbs, repeat. Fry up in pan till chicken is still slightly pink (10 minutes or so). Take a 9x13 baking dish and put about a 1/4 inch layer of the spaghetti sauce on the bottom. Place the chicken along the dish. Cover with remaining sauce and top with the whole bag of mozzarella. Shake a few shakes of parmesan cheese on top, cover with foil for 10 minutes. Then bake at 325 degrees F for 30 minutes (we use a poultry thermometer to tell when it's done).

Submitted by layman

My Chicken Cacciatore
~1 lb boneless, skinless chicken breast, cut into chunks
1 large green pepper, cut into chunks
1 medium onion, cut into chunks
1 package (I think they are 8 oz?) of mushrooms, sliced
1 can of seasoned diced tomatoes
1 jar of spaghetti sauce

Brown the chicken in some oil (I use olive oil)
Add everything else
Cover and simmer for about 30 minutes
Serve over pasta

Submitted by tiny529

Easy and Yuuuummmy Lasagna
1 pkg no bake lasagna noodles
1 lb ground beef (can use Italian sausage)
1 large jar spaghetti sauce (I use 2 lbs, 13 oz size -- the noodles just soak it up)
1 small onion, diced
1-2 cloves garlic, minced
1 small tub part-skim ricotta
1/2 lb shredded cheddar (divided)
1/2 lb shredded mozzarella (divided)
grated parmesan cheese
salt, pepper, parsley, oregano -- all to taste

Brown meat with onion, garlic, salt and pepper. Drain well. Add sauce and seasonings to taste. Let simmer on low-med heat while assembling cheese mixture.

Preheat oven to 350.

Combine ricotta, cheddar, mozzarella, parsley, oregano and pepper. (Sorry, I don't measure, just sprinkle.) Save about 1/2 cup of both cheeses for the topping.

Spread about 1/3 cup of sauce in bottom of 13x9 pan. Top with noodles (uncooked). Spread a layer of cheese mixture onto noodles. Cover with sauce. Repeat layers until all is used. Sprinkle remaining mozzarella and cheddar on top. Add parmesan on top of everything.

Cover with foil. Bake for 30 minutes. Remove foil and bake 20 minutes more or until hot and bubbly.

Submitted by Mrs. LooMom

Spaghetti Pie (serves 6)~
6 oz spaghetti, cooked drained & rinsed in cold water
1 large egg, seperated
1/3 C grated parmesan
1/2 lb ground beef
1 1/4 C spaghetti sauce
3/4C small curd cottage cheese, drained
1 tsp dried parsley
1 C shredded mozzarella, divided

Preheat oven to 375F. Spray a 9in pie plate with cooking spray. Combine spaghetti, egg white & parmesan in a medium bowl. Press mixture into pie plate to form a pie shell. Brown beef in a medium skillet, stir in spaghetti sauce; simmer 5 min. Set aside. Combine cottage cheese, egg yolk, parsley & 1/2C mozzarella in a medium bowl. Spread mixture into spaghetti pie shell. Spread meat sauce over cheese mixture; top with remaining mozzarella. Cover pie with foil. Bake for 35min, removing foil during the last 10 min of cooking. Let stand before serving.

*Variation* ~I've actually put the variation in the recipe as that's how we always eat it. You can substitute small curd cottage cheese for ricotta easily in recipes such as this (and the previous recipe). If you prefer ricotta replace in equal parts the cottage cheese. This recipe is also easily doubled & frozen. I usually make 2 pies at once, covering the 2nd pie with plastic wrap then foil (the acid of the tomato sauce will eat at the foil if touching) & freezing. Thaw overnight in the fridge before cooking.

Submitted by Momma-o-Three

Fettuccini Alfredo
This is not real good for you, but such a good treat. My aunt used to cater and this is one of her quick and delicious recipes!

1/2 cup butter
2/3 heavy cream
1 1/4 cups grated parmesan (divided)
1/4 tsp salt
dash of salt
dash of parsley

Boil fettuccini noodles until al dente and drain well.
Heat butter and cream to melt. Remove from heat. Add 1 cup of cheese, salt and pepper. Stir until sauce is creamy. Add to noodles and toss. Sprinkle with remaining cheese and parsley.

Submitted by Mrs. LooMom

Rachel Ray's Marinara Sauce
3 tbsp extra virgin olive oil
3 cloves garlic, minced
2 cans (28 oz each) crushed tomatoes (or diced in juice if you like chunky sauce)
20 leaves fresh basil, roughly cut or torn
_________________________________________
3 stems fresh oregano, leaves stripped from stems and chopped
A palmful of fresh flat leaf parsley
Freshly ground black pepper, to taste
(To the line is Basilica sauce. After is Marinara.)

Submitted by Mrs. LooMom

3 Cheese Pasta Bake
1 can cream of mushroom soup
1 pkg (8 oz) shredded 2 cheese blend (any kind)
1/3 cup grated parmesan cheese
1 cup milk
1/4 tsp pepper
4 cups your favorite cooked pasta

**That's the actual recipe that I started with. My own additions include some minced garlic, Worstershire sauce, and sliced mushrooms. (Sorry, I don't measure.) I also usually combine about 1/4 cup of seasoned breadcrumbs with 1/4 cup of shredded parmesan and put it on top to make a nice golden brown crust.**

Preheat oven to 400.

Mix soup, cheeses, milk and pepper in 2 Qt. casserole. Stir in pasta. Bake for 20 minutes, or until hot.

Submitted by Mrs. LooMom

Tortellini Capri
1 pound good quality tortellini (cheese or veggie)
1 cup frozen peas
2 cups chopped fresh broccoli
1/2 cup water
10 oz jar roasted red peppers
Dressing:
juice from peppers
2 Tbsp red wine vinegar
2 Tbsp olive oil
1/4 cup parmesan
2 tsp Dijon mustard
salt and pepper to taste

Cook and drain tortellini. Layer frozen peas and broccoli in large saucepan with 1/2 cup water. Simmer until broccoli is bright green. Drain and rinse.

Drain peppers and reserve juice. Cut peppers into strips. Combine juice with rest of dressing ingredients and mix well.

Toss all ingredients with dressing and parmesan. Season with salt and pepper. Serve it up!

Submitted by Mrs. LooMom

MC’s Own Meal
1 medium onion--chopped
2 garlic cloves--chipped
fresh basil--chopped
1 roasted red pepper chopped into small pieces--I roast it myself although I'm sure you could use jarred
1 or 2 tomatoes--peeled, seeded, etc--and cut into small pieces
olive oil
fresh mozzarella
white wine
bowtie pasta (amount of pasta based on how many servings--you obviously don't have to use bowtie either)

Sauté onion and garlic in extra virgin olive oil for a few minutes. Add sausage and brown. Add wine to deglaze the pan. Add red pepper, basil, and tomatoes, and cook over low heat until all flavors blend. I usually start this before C goes down and let it cook while I do the bedtime routine which takes 30-45 minutes. Cook pasta according to directions. Toss pasta (w/ a bit of reserved pasta water--maybe a 1/4 cup) into sausage mixture. Heat until hot, and add chopped pieces of fresh mozzarella. I have never used bagged shredded cheese w/ this and I don't think it would be any where near as good. Add additional basil leaves and serve.

Submitted by MC

Super Spaghetti
1 lb hamburger
some onion and bellpepper (optional)
pepper
oregano
basil
garlic salt or a glove of garlic
salt
1 cup of water
2 small cans tomato paste
2 small cans tomato sauce

Cook the hamburger. Add bellpepper and onion. About a tsp of salt, some pepper, basil, and oregano. More oregano than the pepper and basil. Add some garlic or garlic salt. Add in the tomato sauce and paste and the water. The longer it simmers the better. I usually let it simmer at least an hour.

Submitted by Sadieruth

Tomato Chicken Parmesan

2 eggs, beaten
1 c. grated Parmesan cheese
7 ozs seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 Tbs. vegetable oil
¾ lb. pasta sauce
6 slices Monterey Jack cheese

Preheat oven to 375. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crums. Dip the chicken breastws into beaten egg, then into the bread crumb mixture to coat. In a large skillet, heat oil over medium high heat. Add coated chicken and sauté for about 8-10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking pan. Add chicken, then place a slice of Monterey Jack cheese over each breast. Bake in preheated oven for 20 minutes or until cheese is completely melted.

Submitted by kirimarie

Spinach Lasagna
Serves about 7-8
Pre-heat oven to 350
Ingredients:

No-boil lasagna noodles
16 oz of ricotta cheese
1 egg
Bag of frozen spinach
Fresh mushrooms
1/2 lb of sausage
1/2 lb of hamburger or turkey burger
Meduim can of tomato sauce
Can of diced tomatoes
Small can of tomato paste
Thyme
Basil
Oregano
Fresh garlic (I do 2-3 cloves) minced
Salt
Pepper
2 lbs. Mozzerlla cheese
Directions:
Cook hamburger & sausage together in pan into small pieces until thoroughly cooked.
Mix together in a bowl, tomato sauce, tomato diced, tomato paste, basil, oregano, thyme, fresh garlic, salt & pepper to taste.
Mix in separate bowl the ricotta cheese & one egg.
In a large pan, pour in enough sauce to cover the bottom of the pan. Layer noodles, then sauce, meat mixture, ricotta cheese mixture, spinach, mushrooms, mozzarella cheese. Then at least one more layer of noodles & repeat.
After last layer of mushrooms, add a thick layer of mozzarella cheese as final layer.
Cover & cook for about 30 minutes at 350. Then uncover & cook about 5-10 minutes. I take it out before it gets too brown. I let it settle for about 5-10 minutes before serving.
Serve with garlic bread, and a fresh green or spinach salad.

Submitted by Katiegirl

Risotto

5 c. chicken stock
¼ tsp. tarragon
3 Tbs. olive oil
½ medium onion, chopped
2 large cloves of garlic, chopped
1 ¾ c. Arborio rice
2/3 c. dry white wine or dry vermouth
1 stick butter
1 ½ c. freshly grated Parmesan cheese
Salt & Pepper to taste

In a medium saucepot, heat the chicken stock & tarragon to a simmer. In a large saucepot, heat the oil over medium-low heat. Add the onion and the garlic to the oil and sweat until they are translucent. Add the rice to the pan & stir to coat. Cook the rice for about 4 minutes, stirring frequently to harden the outer starch of the rice. Stir in the wine/vermouth and bring to a simmer. While continuing to stir, add the chicken stock in scant 1 c increments, adding more when the previous addition of stock is nearly absorbed. This whole process will take about 20 minutes, and you should be stirring the risotto the entire time. When the rice is tender but not mushy, stir in the butter to emulsify and add the Parmesan. Season with salt & pepper. Finish with garnish of your choice & serve. 4 servings

Submitted by kirimarie

[Mrs.LooMom]

CROCK-POT DISHES

Sour Cream Pork Chops
4-6 pork chops (depending on size)
1/2 cup flour
Salt, pepper, and garlic powder to taste
1 lrg onion, sliced
2 cubes chicken bouillon
2 cups boiling water
2 tbsp flour
1 cup sour cream

1. Season pork chops with salt, pepper and garlic powder then dredge in 1/2 cup flour. In a skillet over med. heat, lightly brown chops in small amount of oil.

2. Place chops in slow cooker and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover and cook on low for 7-8 hours.

3. Preheat oven to 200 degrees. After chops have cooked, transfer to oven to keep warm (the chops are very tender and will fall apart so be gentle). In a small bowl blend 2 tbsp of flour with sour cream, mix into meat juices. Turn slow cooker to high for 15 -30 min or until sauce is slightly thickened. Serve sauce over chops with rice or noodles.

**I've only made this once, and it was delicious. I think next time I make it I will put 8 oz of quartered mushrooms as well, but you don't need to.

Submitted by NJR

Chicken Stroganoff**
4 tsp extra virgin olive oil
1 8oz pkg Cremini mushrooms--sliced
Kosher salt
1 shallot, finely chopped
Freshly ground black pepper
1 3/4 lb boneless, skinless chicken thighs--trimmed of excess fat and cut into 1 to 2 inch pieces
1 tbs finely chopped garlic--about 2 cloves
1/3 cup sherry
1 whole roasted red pepper--use can use jarred but I always roast my own--about 1/2 cup
1/2 cup sour cream
1 plum tomato, cored, seeded, and cut into a medium dice

In a straight sided saute pan, heat 2 tsp of the oil over medium high heat. Add the mushrooms, season with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and continue to cook, stirring, until the mushrooms are well browned all over, about 5 minutes. Season generously with black pepper and transfer to a bowl. Leave the pan off the heat.
Generously season the chicken thighs with salt and pepper. Return the pan to medium high heat, add the 2 tsp. oil, and swirl to coat undisturbed for about 1 minute. Add 1/2 of the garlic, and the remaining shallot, and continue to cook, stirring, until the chicken is no longer pink on the outside, about 4 minutes. Add the mushrooms, sherry, and red pepper and cook to reduce the sherry slightly, about 2 minutes.
Lower the heat to medium and stir in the sour cream, tomato, and remaining garlic. Partially cover the pan and simmer until the chicken is cooked through, about 20 minutes. If the sauce seems too thick, thin it with a little water (I use chicken broth to thin if necessary). Season to taste with salt and pepper. I serve over buttered egg noodles.
**The recipe calls for 2 tbs finely chopped sage of which 1/2 is added to the mushrooms, and the remaining is added to the chicken. It also calls for some on top. I don't particularly care for sage, so I don't add it.

Submitted by MC

Chicken with Cheesy Beans And Rice
A few boneless, skinless chicken breasts, fresh or frozen
Garlic -- I used 2 fresh cloves, chopped
Seasonings
1-2 cans chicken broth/2-4 cups chicken bouillon
1 can rotel diced tomatoes and chiles
1 cup long grain rice (brown or white)
1 can black beans or refried beans
shredded cheddar cheese
Salsa/Green chile sauce

Everything in the crock-pot is always better if you have time to brown the meat first, but I usually don't so I just chuck it all in.

Put the chicken in the bottom of the crock-pot, sprinkle in seasonings to taste. Pour in chicken broth. Cook on low for 4 hours. Add in rice and tomatoes (don't drain). Cover and cook on low for 1 more hour until rice is done. (Start with smaller amount of liquid and add as you think you need it.) Slowly fold in beans, salsa/green chile sauce and cheese and cook for another 5-10 minutes, or until beans are warm and cheese is melted. This is good with hot sauce on top and warm tortillas!

Submitted by Mrs. LooMom

Pot Roast With Veggies and Creamy Gravy

1 Beef Pot Roast
Seasonings (whatever you like -- I used the garlic shake from the website above)
2 cloves fresh garlic, minced
1 can sliced mushrooms (don't drain)
2 cans cream of mushroom soup
1 can beef broth/2 cups beef bouillon
carrots
celery
potatoes

Again, if you have time, brown the roast on all sides. Don't worry if you don't, it will still taste great.
Put roast in crock-pot. Season with your choice of seasonings, but salt, pepper and garlic at a minimum!!
I let it go alone for 2 hours on low. In a separate bowl (I use a Pyrex measuring bowl so I can just pour it into the crock-pot) stir together the soups, broth and mushrooms with liquid. Pour it over the roast. Add sliced carrots, cubed potatoes and chopped celery (as much as you want).
Cook on low for another 4 hours at least. The roast will shred with a fork. It's really yummy with biscuits and a salad.

Submitted by Mrs. LooMom

Crock Pot Mac and Cheese

1 7oz pkg of elbows (cooked)
1 12oz can evaporated milk
1 stick margarine, melted
3 eggs beaten
3 cups grated sharp cheddar
salt and pepper to taste

Mix milk, eggs, and melted margarine together and add salt and pepper. Add drained elbows and 2 cups of the cheese. Pour into crock-pot and sprinkle with remaining cup cheese. Cover and cook on low for 2 1/2 hours. Do not stir while cooking.

Submitted by MC

Cheese and Potato Casserole
2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 cans (10 oz. each) cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings
Salt and pepper

Combine above ingredient and pour into greased crock-pot and salt and pepper.

Cover and cook on low for 8 to 9 hours or high for 4 hours.

Sprinkle other 1/2 onion rings of top before serving. Add shredded cheese if desired.

Submitted by Layman

Easy Chicken Stew

1 cup carrots
1/2 cup celery
1/2 cup mushrooms
1/2 cup white or vidalia onion
1 cup potatoes
3 cups boneless skinless chicken breast, chunked
2 tsp. gravy thickener
1 tsp. browner

Combine in crockpot in order, add enough water to cover top of all ingredients. Mix gravy thickener and browner in water before adding. Cook on high 3-4 hours.

Submitted by Mom2amylia

No-Fuss Turkey (or Chicken) Stock

Leftover carcass from a cooked turkey (or chicken)
1 onion, quartered
1 carrot, cut into large chunks
1 celery stalk, cut into several pieces
8-10 whole peppercorns
1 bay leaf
2 tsp salt
6-8 cups of water

Put the first seven items in the crock pot, then cover with the water. Cover and cook on Low for 8-10 hours (4-6 on High). Once cooked, remove all large pieces and pour liquid through a sieve, pressing vegetables to extract as