Chicken Boudine


2 cups cooked egg noodles

2 (10 3/4-ounce) cans cream of mushroom soup

1/2 cup chicken broth

1/4 cup dry sherry

4 cups chopped cooked chicken

3 cups grated sharp cheese, your choice, divided

1 (2 1/4-ounce) package slivered almonds, toasted

1/4 cup drained, chopped pimentos

1 (4-ounce) can sliced mushrooms, drained

Salt and pepper



Preheat oven to 350 degrees F.



In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.



Bake for 30 minutes, or until bubbly.

Swiss Steak


1 round steak (approximately 1 1/2 pounds), see note

1 teaspoon garlic powder

Salt and pepper

All-purpose flour, for dusting

1/3 cup vegetable oil

2 cloves garlic, crushed

1 (14-1/2 ounce) can diced tomatoes

1 medium onion, cut into strips

1 medium bell pepper, cut into strips



Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, on low for a most fabulous dinner.

Lazy Stroganoff


1 pkg. stew meat

1 pkg. onion soup mix

1 mushroom soup

1 celery soup

1/2 cup sour cream

noodles or rice

1/2 cup water



Place meat, soup mix, soups and water in crock-pot. Cook on low all day. Thirty minutes before serving, add sour cream and serve over noodles or rice.

Chilled Peanut Soba Noodles


Kosher salt

8 ounces soba (buckwheat) noodles

1/4 cup natural crunchy peanut butter

1/4 cup seasoned rice vinegar

1 tablespoon soy sauce

2 to 3 teaspoons chili sauce (recommended: Sriracha)

Bring a large pot of water to a boil; over high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.

Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.

Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.

Thai Shrimp Curry


1 tablespoon and 1 teaspoon vegetable oil

11 ounces large shrimp, peeled and deveined

2-2/3 cups frozen stir-fry vegetables, thawed

1 tablespoon and 2-1/4 teaspoons cornstarch

2 cups COLLEGE INN® Culinary Broth, Thai Coconut Curry

1/4 teaspoon red pepper flakes



Optional Garnishes:

Cilantro

Fresh basil



Heat oil in large skillet. Add shrimp; stir-fry 2 minutes.

Add vegetables; stir-fry 2 minutes.

Dissolve cornstarch in broth; add red pepper flakes. Add to skillet. Cook, stirring, until thickened. Serve over noodles or rice and garnish with fresh basil and cilantro, if desired.

1 pound lean ground beef


2 to 3 tablespoons all-purpose flour

1/2 cup prepared French onion soup

Yellow mustard

4 slices white bread

1 medium onion, cut into rings



In a medium skillet over medium-high heat, brown ground beef and drain. Return ground beef to skillet and sprinkle in 2 to 3 tablespoons flour. Add onion soup, stir, and cook until meat mixture is thickened and most of the liquid is absorbed. Spread mustard on white bread, spoon ground beef mixture onto bread and top with onion.

Chicken Drumsticks Cacciatore Casserole


1 cup uncooked regular long-grain white or brown rice

1 medium zucchini, sliced

1 (14.5 oz) can diced tomatoes with Italian-style herbs, undrained

1 (4.5 oz) jar sliced mushrooms, drained

8 chicken drumsticks, skin removed

1 teaspoon paprika



Heat oven to 375*F. Spray 12X8-inch (2 quart) glass baking dish with nonstick cooking spray.

In sprayed baking dish, combine rice, zucchini, broth, tomatoes & mushrooms; stir gently to mix. Arrange drumsticks over rice mixture. Sprinkle chicken with paprika. Cover with foil.

Bake for 30 minutes. Uncover, bake 10-15 minutes or until juices from chicken run clear.

Wrangler Bean Casserole


½ cup barbecue sauce

1 teaspoon prepared mustard

1 (28 oz) can baked beans, undrained

1 (15 oz) can garbanzo beans, drained, rinsed

1 (15 oz) can kidney beans, drained, rinsed

1 cup shredded Cheddar cheese

1 (10.8 oz) can (5 biscuits) Grand’s! Refrigerated Buttermilk Biscuits

2 tablespoons cornmeal



Heat oven to 350*F. Spray 12X8-inch 2 quart glass baking dish with nonstick cooking spray.

In a saucepan, combine all ingredients except biscuits & cornmeal. Bring to a boil. Pour into sprayed casserole.

Separate dough into 5 biscuits. Cut each into quarters. Roll biscuit pieces in cornmeal; arrange over mixture in casserole. Discard any leftover cornmeal.

Bake 350* F for 30-35 minutes or until biscuits are golden brown.

Gingered Tilapia & Carrots& Potatoes


4 tilapia fillets, 4-5 oz each

2 g packets artificial sweetener (Splenda)

2 tablespoons chopped fresh ginger

4 tablespoons balsamic vinegar

4 tablespoons low sodium soy sauce

2 to taste salt and pepper

6 medium carrots, peeled and cut 1/2 inch thick slices

Red, small potatoes

2 small red bell peppers, cut into 1 inch pieces



Heat oven to 400 degrees F. Coat a baking dish with nonstick cooking spray. Place fish in dish, lightly salt and pepper.

Steam carrots, potatoes and bell pepper until just starting to tender. Spread over and around fish.

In a small bowl, combine sweetener, ginger, vinegar, soy sauce, and a few shakes of salt and pepper. Cover with plastic wrap and microwave on high for 1 minute.

Spoon sauce over the fish and vegetables. Bake 15 minutes or so, until fish flakes easily with a fork.

Scalloped Fish Stick Casserole


1 (7.8-oz.) pkg. creamy scalloped potatoes

3 cups water

1 cup milk

2 tablespoons margarine or butter

1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas

1 (10 to 12-oz.) pkg. frozen fish sticks



Heat oven to 400°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.

Prepare potatoes for oven as directed on package in sprayed baking dish, using water, milk and margarine. Sprinkle potatoes with peas.

Bake at 400°F. for 15 minutes. Arrange fish sticks over peas and potatoes. Bake an additional 20 to 25 minutes or until potatoes are tender.

Maple Sweet Potato Puree with Caramelized Onions


4 large sweet potatoes, peeled and chopped into rough chunks

1/4 cup maple syrup, plus 2 tablespoons

1/4 cup extra-virgin olive oil, divided in 1/2

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

2 tablespoons butter

1 large Vidalia or other sweet onion, thinly sliced

Hot water

Preheat oven to 375*F.

Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.

Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Sauté until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.

Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.

Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!

Light Chicken & Cashew Bake


CASSEROLE

2 tablespoons margarine or butter

1 cup sliced celery

1/4 cup chopped onion

3 cups cubed cooked chicken

1/2 cup chopped cashews

1/4 cup water or chicken broth

1 (10 3/4-oz.) can condensed cream of chicken soup

1 1/2 cups frozen sweet peas

1 (2-oz.) jar sliced pimientos, drained

TOPPING

1/2 cup crisp chow mein noodles

1/4 cup coarsely chopped cashews



Heat oven to 350°F. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes or until crisp-tender.

Stir in all remaining casserole ingredients. Pour into ungreased 1 1/2- or 2-quart casserole.

Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Sprinkle topping ingredients evenly over casserole. Bake an additional 5 minutes or until topping is warm.

3 lbs. hamburger


1 c. crackers

1 c. oatmeal

3 eggs

2 t. chili powder

2 t. salt

1/2 pepper

1/2 t. garlic powder

1 can evaporated milk

1/2 c. chopped onion



Sauce:

2 c. catsup

1 c. brown sugar

2 t. liquid smoke

1/2 t. garlic powder



Mix all meatloaf ingredients together. Place in a baking dish. Mix sauce and pour over meatloaf.

Bake at 350* for 1 hr

Spicy Penne Rigate


1 (12 oz) box reduced carb penne pasta

½ medium red bell pepper, finely chopped

1 pound ground beef

1 Tablespoon Worcestershire sauce

1 Tablespoon Soy Sauce

1 (14.5 oz) can diced tomatoes with green chilies

1 (8 oz) bag fat free shredded Cheddar Cheese



Cook the pasta in boiling water as directed on the box.

In a skillet, cook the red bell pepper, ground beef, Worcestershire sauce, soy sauce, tomatoes & chilies for 5-6 minutes or until bell pepper is tender.

Stir in the cheese. Cook another 5 minutes.

In a large bowl stir the sauce in with the cooked pasta.

Serve Hot

Sesame Seed Coleslaw


¾ cup fat-free red wine vinaigrette salad dressing

3 Tablespoons of Splenda

1 (16 oz) pkg of precut, shredded coleslaw mix

2 green onions, chopped (about ¼ cup)

1 Tablespoon dried parsley

2 Tablespoons sesame seeds, toasted

2 Tablespoons slivered almonds, toasted



In a 1 gallon Ziploc bag put the salad dressing & Splenda together. Seal the bag & shake until the dressing is well blended.

Add the coleslaw mix, onions, parsley, sesame seeds & almonds.

Close the bag. Shake until all is well mixed.

Keep in Ziploc bag until ready to eat. Pour in a dish to serve.

Sweet Onion Marinated Chicken


¾ cup finely chopped sweet onion

½ cup water

1/3 cup Splenda

¼ cup Ketchup

1/3 cup Red Wine Vinegar

1 Tablespoon Worcestershire sauce

8 pieces skinless, boneless chicken



In a Ziploc bag mix together onion, water, Splenda, Ketchup, vinegar & Worcestershire sauce.

With a fork pierce chicken all over & marinate for at least 20 minutes.

Heat a grill & cook the chicken 4-5 minutes, turn and cook another 4-5 minutes.

Serve Hot

Beef Roast & Veggies with Horseradish Gravy


1 (3-lb.) boneless beef rump or tip roast, trimmed of fat

1 garlic clove, slivered

3 tablespoons creamy horseradish

1 (.87-oz.) pkg. brown gravy mix

3 medium carrots, cut in half lengthwise and into 2-inch pieces

6 to 8 small red potatoes (1 lb.), scrubbed, quartered

1 medium stalk celery, cut in half lengthwise and into 2-inch pieces

1/2 cup water

1/2 teaspoon salt

Dash coarse ground black pepper

2 tablespoons cornstarch

3 tablespoons water



With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.

In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.

Cover; cook on Low setting for 8 to 9 hours.

Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

Creamy Ham & Potato Casserole


3 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)

1 cups Green Giant® frozen cut green beans

1 cups finely chopped cooked ham

3/4 cup milk

1/2 cup shredded American cheese (2 oz)

1





can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium



Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

In large bowl, mix all ingredients; spoon into baking dish.

Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.

Chicken Jambalaya


NOTICE this is for 2 servings so you may need to adjust the recipe!!!

1 small onion, chopped

1 garlic clove, minced

1 tablespoon butter

1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices

1/2 cup chicken broth

1/2 cup canned diced tomatoes with juice

1/4 cup chopped green pepper

1 bay leaf

1/8 teaspoon dried thyme

Dash cayenne

1/4 cup uncooked long grain rice

1/2 cup cubed cooked chicken breast

1/4 pound uncooked medium shrimp, peeled and deveined



In a skillet, sauté onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving. Yield: 2 servings.

Southwestern Chili Mac


1 pound ground beef

7 oz (2 cups) uncooked wagon wheel pasta

2 cups water

1 (15 oz) can spicy chili beans, undrained

1 (8 oz) jar jalapeno process cheese sauce



Heat oven to 350*F.

In large saucepan, brown ground beef. Drain. Stir in all remaining ingredients. Cook until thoroughly heated. Spoon mixture into casserole dish. Cover tightly.

Bake for 35-40 minutes or until pasta is tender & sauce is bubbly.

Easy Chicken & Rice Casserole


1 cup uncooked regular long-grain white rice

1 can (10 3/4 oz) condensed cream of celery soup

1 can (10 3/4 oz) condensed cream of chicken with herbs soup

1 1/2 cups water

5 bone-in chicken breast halves with skin

2 tablespoons butter or margarine, melted

1 teaspoon paprika



Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix uncooked rice, both soups and water; pour into baking dish.

Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover tightly with foil.

Bake 1 1/2 hours. Uncover; bake 20 to 30 minutes longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

Chorizo & Shrimp Quesadillas with Smoky Guacamole


2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 cup sour cream, 3 rounded tablespoonfuls

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 pound chorizo sausage, sliced thin on an angle

1 tablespoon extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 pound, 2 cups, shredded pepper Jack cheese

Cut avocados all the way around with a sharp knife. Scoop out the pit, and then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, and then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Easy Chicken Pot Pie


Crust:

1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts



Filling:

2 cups diced cooked chicken

2 cups Frozen Mixed Veggies, thawed

¼ teaspoon dried thyme leaves

1 (12 oz) jar roasted chicken gravy



Heat oven to 400*. Soften pie crust as directed on package. Remove 1 crust from pouch, unfold crust. Place crust in bottom & up sides of a 1 quart casserole dish.

In a medium saucepan, combine all filling ingredients. Bring to a boil, stirring frequently. Pour into crust lined casserole dish.

Remove second crust from pouch, unfold crust. With sharp knife, cut hold in crust. Top casserole with crust, seal edges with fork, trimming edges.

Bake at 400* for 20-30 minutes or until filling is bubbly & crust is golden brown. If necessary, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Fresh Strawberry Spinach Salad with Sweet Bacon & Blue Cheese Vinaigrette

1 cup fresh strawberries

½ cup Italian croutons

2 Tablespoons Fat Free Real Bacon Pieces

1 Tablespoon Splenda Granular

1 (10 oz) bag prewashed Fresh baby spinach

2 Tablespoons Blue Cheese Crumbles

¾ cup fat free Zesty Italian Salad Dressing



Make the vinaigrette: In the bottom of a large salad bowl, stir together 1 T blue cheese crumbles, 1 T bacon pieces, ¾ cup Zesty Italian Salad Dressing & I T Splenda until well mixed. Cover & keep in fridge.

Thinly slice 1 cup fresh strawberries. Set aside 10 slices of strawberries to use as a garnish.

Retrieve the vinaigrette from the fridge. Using a large spatula, gently stir in strawberry slices, 1 bag prewashed baby spinach & ½ cup Italian croutons until the salad is well coated with the vinaigrette. Arrange the 10 slices of strawberries on top of the salad and sprinkle with 1 Tablespoon Blue Cheese Crumbles & 1 Tablespoon Real Bacon Pieces.

Philly Cheese Steak Macaroni Casserole


1 (14 oz) can 99% fat free beef broth

½ Tablespoon Light Butter

¾ pound thinly sliced deli roast beef

1 medium onion

1-1/2 cups elbow macaroni pasta, uncooked

½ cup fat-free Mozzarella Cheese

In a saucepan put the beef broth and boil. Chop the onion into bite size pieces, set aside. In a separate skillet melt the ½ T butter add the chopped onion & cook 10 minutes.

Add the 1 ½ uncooked elbow macaroni pasta to boiling beef broth. Cover & cook 10 minutes, stirring occasionally.

Cut the ¾ pound sliced roast beef into bite size pieces, set aside.

Remove the cooked onion from the stove, set aside ¼ cup of the onion to use later.

Add the roast beef & remaining onion to the skillet of the cooked macaroni mix well. Cook 5 minutes.

Sprinkle the top of the casserole with ½ cup Mozzarella Cheese.

Cover & let it sit until time for dinner.

Corn Dog Casserole


Casserole:
1 (28 oz) can baked beans, undrained
1 (16 oz) pkg. little hot dogs
½ cup barbecue sauce
¼ cup chopped onion

Topping:

1 (8 or 8.5 oz) pkg. corn muffin mix
Milk
Egg

Heat oven to 375*. In large skillet, combine all casserole ingredients, mix well. Cook until bubbly, stirring frequently. Pour into ungreased 2 quart casserole dish.

Prepare corn muffin mix as directed on package. Spoon batter evenly over hot bean mixture.

Bake at 375* for 20-25 minutes or until topping is golden brown.

Stuffed Turkey Burgers


• 1 tablespoon finely chopped onion
• 1 tablespoon ketchup
• 1 teaspoon prepared mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound ground turkey
• 1/4 cup finely shredded cheddar cheese
• 2 hamburger buns, split
• Lettuce leaves and tomato slices, optional

Directions

• In a small bowl, combine the first five ingredients. Crumble turkey over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.

• Grill, covered, over medium heat for 6 minutes on each side or until juices run clear. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.

Easy Ham & Cheese Wraps


1 flour tortilla (8 inch)
1 Tbsp. Mayonnaise
1 lettuce leaf
1 piece of cheese any flavor
6 slices Shaved Smoked Ham or Turkey or whatever lunchmeat you love

Directions

Spread tortilla with mayonnaise.

Top with lettuce, cheese, and lunchmeat; roll up.

Serve immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve.

Velveeta Tex-Mex Beef & Potatoes


1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/2 cup water
4 cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg. (10 oz.) frozen corn
1/2 lb. (8 oz.) Velveeta Cheese, cut into 1/2-inch cubes

Directions

Heat oven to 350°F.

Brown meat with peppers and onions in large skillet; drain. Return to skillet.

Stir in taco mix and water. Add potatoes, corn and Velveeta mix well. Spoon into 13x9-inch baking dish; cover.

Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

Crisp & Creamy Baked Chicken


4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) Shake N Bake Extra Crispy Seasoned Coating Mix
2 cups instant white or brown rice, uncooked
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup Shredded Cheddar & Monterey Jack Cheese

Directions

Heat oven to 400°F.

Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.

Bake 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.

Mix soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.

Salmon Grilled in Foil


• 4 salmon fillets (4 ounces each)
• 1 teaspoon garlic powder
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1 small onion, cut into rings
• 2 medium tomatoes, seeded and chopped

Directions

• Place salmon, skin side down, on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Combine the garlic powder, lemon-pepper, curry and salt; sprinkle over salmon. Top with onion and tomatoes. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 4 servings.

Potato Salad


Boil 6 red potatoes & let cool.

Chop potatoes in a bowl.

Add Miracle Whip (remember you can always add more if needed)

2-4 Tablespoons of Pickle Relish (depends on how much you like pickles)

2-4 Tablespoons diced onion

Salt & Pepper

Let cool in fridge before serving!

(Even better the next day)

Slow Cooker Shredded Beef Buns


1 (1b) beef flank steak
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split

Directions

Place steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.

Cook on LOW for 8 to 10 hours (or on HIGH for 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.

Place 1 bun half on each of 4 serving plates; top evenly with the steak mixture

Foil Pack Chicken & Artichoke Dinner


3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup Zesty Italian Dressing
1/4 cup pesto

Directions

Heat oven to 400°F.

Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

Bake 30 to 35 min. or until chicken is done. Remove packets from oven; let stand 5 min. Cut slits in foil with sharp knife to release steam before opening

Fajita Burgers


1 pound ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle Chile in adobo (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slices red onion

Directions

1. Preheat grill to medium-high.

2. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.

3. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

4. Peel the roasted peppers, halve lengthwise and remove the seeds.

5. Oil the grill rack. Grill the burgers about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Cajun Orange Pork Chops and Orange & Mint Snap Peas

Cajun Orange Pork Chops

1/2 cup orange juice
2 green onions, chopped
2 tablespoons orange marmalade
2 garlic cloves, minced
1 teaspoon Cajun seasoning
4 boneless pork loin chops (4 ounces each)

Directions

In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.

In a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Keep warm.

Discard marinade. Lightly coat the grill rack with Pam or oil. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side. Brush with sauce. Yield: 4 servings.



Orange and Mint Snap Peas

1/2 cup orange juice
2 tablespoons brown sugar
1 tablespoon butter
2 teaspoons grated orange peel
1/2 teaspoon salt
3 cups fresh sugar snap peas, trimmed
2 tablespoons minced fresh mint

Directions

In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 15 minutes.

Meanwhile, place peas in a steamer basket in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until crisp-tender; drain. Transfer to a serving bowl. Add orange juice mixture and mint; toss to coat. Yield: 4 servings.

Meatloaf


Meat Mixture:

3 lbs. hamburger
1 c. crackers, I like to use Garlic & Herb Ritz
1 c. oatmeal
3 eggs
2 t. chili powder
2 t. salt
1/2 pepper
1/2 t. garlic powder
1 can evaporated milk
1/2 c. chopped onion



Sauce for the top:

2 c. catsup
1 c. brown sugar
2 t. liquid smoke

1/2 t. garlic powder

Directions

Mix all the meat mixture ingredients together in a bowl. Transfer to a baking dish.

Mix all the sauce ingredients together in a bowl. Pour over the meat mixture.

This is the BEST meatloaf I have EVER had, DELICIOUS!!

Bake at 350 / 1 hr.

Roasted Veggies


An assortment of fresh veggies. We love asparagus, mushrooms, carrots, squash & onions. But ANY veggies will work. Just pick what looks yummy at your store! Chop veggies and put on a foiled baking sheet. Spray baking sheet with Pam. Place chopped veggies in a big bowl and drizzle olive oil on them. Toss them to get them well covered. Sprinkle with salt and pepper. Transfer the veggies to the baking sheet. Bake for 30 min on 350* until crisp-tender.

Homemade Fish Sticks

1/2 cup all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon lemon-pepper seasoning
3/4 pound cod fillets, cut into 1-inch strips
Butter-flavored cooking spray

Directions

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and seasonings. Dip fish in the flour, then egg, and then roll in the crumb mixture.

Place on a baking sheet coated with cooking spray. Sprits fish sticks with butter-flavored spray. Bake at 400° for 10-12 minutes or until fish flakes easily with a fork, turning once. Yield: 2 servings.

One Skillet Rice & Beef Dinner

2 cups uncooked instant white or brown rice and 1 Tbsp. oil
1 lb. ground beef
1 jar (16 oz.) Thick 'N Chunky Salsa
1-1/2 cups water
1 cup each Shredded Cheddar Cheese and corn

Directions:

Cook ground beef in 1 Tbsp. oil in large skillet for 10 minutes or until cooked through, stirring frequently.

Add the salsa, water and 2 cups uncooked instant white or brown rice; stir. Bring to boil.

Stir in cheese & corn. Reduce heat to low; cover. Cook 5 minutes or until heated through. Stir before serving

Slow Cooker Chili Dogs


6 Hot Dogs (we use Turkey Dogs)
1 can (15 oz.) chili with beans
6 hot dog buns
1/2 cup Shredded Cheddar Cheese
1/2 cup chopped onions

Directions:

Place hot dogs in slow cooker; top with chili. Cover with lid.

Cook on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.

Place hot dogs in buns; top with chili, cheese and onions.

Quick Taco Salad


1 lb. ground beef
1 onion, chopped
1 pkt. (1-1/4 oz.) Taco Seasoning Mix
1/4 cup water
10 cups torn romaine lettuce (about 1 large head)
2 tomatoes, chopped
1 cup Shredded Cheddar Cheese
2 cups tortilla chips, coarsely crushed
1/4 cup Ranch Dressing

Directions:

Brown meat with onions in large nonstick skillet on medium-high heat; drain.

Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.

Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.

Garlic Toast


Turn your oven broiler on low.

Take 4 pieces of bread or however many people are eating with you and place butter on one side. Put the butter side face up on a pizza pan (the one with holes). Sprinkle with garlic salt.

Place them in your oven and watch them VERY carefully!! Only takes 2-3 minutes. Kids LOVE this bread, they keep asking for seconds!!

Ravioli Casserole

1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

Spread 1/2 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.

Sizzling Beef & Veggie Kabobs


1 lb. boneless beef sirloin steak or round steak (whatever is on sale), cut into 1-inch cubes
1/2 cup Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths

Directions:

Place steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. or longer to marinate. Remove steak from bag; discard bag and marinade.

Preheat grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.

Grill kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

Dipping Sauce

1 cup (8 ounces) reduced-fat sour cream
1/4 cup fat-free milk
3 tablespoons dry onion soup mix
2 tablespoons Dijon mustard
1/8 teaspoon pepper

Directions:

In a small saucepan, combine the dipping sauce ingredients. Cook over low heat until heated through. Serve with kabobs. Yield: 4 servings.

Sloppy Joe Pasta


1 pound ground beef
1 envelope sloppy Joe mix
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 package (7 ounces) small shell pasta, cooked and drained
1 cup (8 ounces) cottage cheese
1/2 cup shredded cheddar cheese

Directions:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the sloppy Joe mix, water, tomato sauce and paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. Remove from the heat; stir in pasta.

Spoon half into a greased 2-1/2-qt. baking dish. Top with cottage cheese and remaining pasta mixture. Sprinkle with cheddar cheese.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted. Yield: 4-6 servings.

Hamburger Chop Suey


1 tablespoon cornstarch
2 teaspoons minced fresh gingerroot
1 teaspoon beef bouillon granules
3/4 cup water
1/3 cup soy sauce

CHOP SUEY:

1 pound ground beef
2 celery ribs, sliced
1 cup sliced fresh mushrooms
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium onion, halved and thinly sliced
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup fresh spinach, torn
3 cups hot cooked rice

Directions:

In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside.

In a large nonstick skillet or wok, stir-fry the beef, celery, mushrooms, peppers and onion until meat is no longer pink and vegetables are tender. Drain. Stir in the bean sprouts, water chestnuts and spinach.

Stir reserved sauce mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 6 servings.

Super Stuffed Baked Potatoes


4 small potatoes (2-1/4 lb.)
1 lb. ground beef
1/4 lb. (4 oz.) Velveeta Cheese, cut into 1/2-inch cubes
1 small tomato, chopped
2 green onions, sliced
1/2 cup Sour Cream

Directions:

Prick potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.

Meanwhile, brown meat in large skillet; drain. Add Velveeta, tomatoes and onions; cook until Velveeta is melted and mixture is well blended, stirring frequently.

Split potatoes; mash insides with fork. Top with meat mixture and sour cream and anything else your family enjoys!!

Slow Cooker Swiss Steak & Noodles


1/4 cup Zesty Italian Dressing
1 (1lb) round steak
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 green pepper, chopped
1/2 cup shredded Swiss Cheese

Directions:

Heat dressing in large skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.

Combine tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

Make egg noodles according to package directions. Serve Swiss steak over the top of the noodles.

Sprinkle with cheese just before serving.

Tuna Cakes


2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup Real Mayo
2 Tbsp. Sweet Pickle Relish


Directions:

Mix all ingredients, refrigerate at least 10 minutes or longer. Heat a large skillet and spray with Pam. Use an ice cream scooper and put a dip of the tuna mixture in scoops in the skillet. A large skillet will probably hold about 5 scoops. Flatten each scoop with a pancake turner and let each side cook 3 minutes. Brown each side well!

Roasted Squash


Preheat oven to 425*.

Cut 4 yellow squash into nice bite-size circles.

Add olive oil to the bowl. Toss squash until they are coated lightly and evenly with the oil. Sprinkle with salt and pepper. Spread them out on to a foil baking sheet. Place squash oven and roast 20 to 25 minutes until tender.

Cajun Chicken Pasta

6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Cajun seasoning, divided
2-1/4 cups uncooked penne pasta
1 large onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, drained
1/4 teaspoon pepper
1-1/2 cups half-and-half cream

Directions:

Rub chicken with 1 tablespoon Cajun seasoning. Using long-handled tongs dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side; keep warm.

Meanwhile, in a large saucepan, cook pasta according to package directions. In a skillet, sprayed with Pam, sauté onion until crisp-tender. Add garlic and remaining Cajun seasoning; cook 1 minute longer. Stir in tomatoes and pepper. Drain pasta; add to the onion mixture. Stir in cream; heat through (do not boil). Serve chicken with pasta. Yield: 6 servings.

Oriental Sliced Steak on Toast


1/2 cup A.1. Original Steak Sauce
3 Tbsp. dry sherry
2 Tbsp. soy sauce
2 Tbsp. Brown sugar
1 (1 lb) beef round steak, thinly sliced
1/4 cup thinly sliced green onions
6 slices wheat bread, toasted, halved diagonally
8 cherry tomatoes

Directions:

Mix steak sauce, sherry, soy sauce and sugar in a bowl. Add steak; stir to evenly coat all steak slices. Cover. Refrigerate 1 hour or longer to marinate, stirring occasionally.

Put steak and marinade in large skillet; cook on medium-high heat 10 min. or until steak is cooked through, stirring frequently. Add 3 Tbsp. of the onions; stir. Bring to boil.

Arrange 3 toast triangles on each plate, should be 4 serving plates; top evenly with the steak mixture. Sprinkle with the remaining 1 Tbsp. onions. Top each with 2 of the tomatoes.

Stir Fry Chicken and Almonds


**Miso Soup comes in a package at the grocery store. Follow the directions on the package/box.

3 T. oil
2 uncooked chicken breasts cut in strips
1/2 tsp. salt
1/4 tsp. pepper
2 T. soy sauce
1 c. bias cut celery
1/2 c. diced onion
1 c. peas
1 can 4 oz. mushrooms, drained
1 can hot chicken broth
4 T. cornstarch
4-5 T. water
3/4 c. almonds (toasted)

Directions:

Toast almonds in shallow pan in 300* oven for 15 minutes. Cool. Sauté chicken in an oiled skillet for 3 minutes. Stir constantly. Add salt, pepper, soy sauce, celery, onion, peas, and mushrooms. Cook 2 minutes. Add broth, cover, and cook 5 minutes. Mix cornstarch and water. Add to hot mixture until thickened. Add almonds. Serve over rice. Yield: 6 servings.

Microwave Potato Chips


3 medium red potatoes
1/4 cup olive oil
1 teaspoon salt
Curry powder

Directions:

Layer three paper towels on a microwave-safe plate; set aside.

Scrub potatoes and cut into 1/16-in.-thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap).

Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. Yield: 5 servings.

Cumin Crunch Potato Chips: Substitute garlic powder and ground cumin for the curry powder.

Nice & Spiced Potato Chips: Substitute chili powder and ground chipotle pepper for the curry powder.

Garlic Green Beans

2 cans of green beans; undrained

2 beef bouillon cubes or granules
2 TBS Roasted Minced Garlic

Place all ingredients in a microwave safe dish. Microwave 4 minutes and serve.

Lasagna


Meat Mixture:
1 lb. lean ground beef
1 clove garlic, chopped
1 T. basil
1 1/2 t. salt
1 lb. can stewed tomatoes
2 6 oz. cans tomato paste or 2 8 oz. cans tomato sauce

Brown meat and drain. Add other ingredients and bring to boil, cover, and simmer 20 min.

Cottage Cheese Mixture:
2 eggs
3 c. cottage cheese
1/2 c. parmesan cheese
2 T. parsley flakes
1 t. salt
1/2 t. pepper
1 lb. mozzarella cheese
10 oz. (approximately 8 noodles)

13 x 9 inch pan

Layer:

In a Pam sprayed baking dish place:
Uncooked noodles
1/2 c. cheese mixture
1/2 mozzarella cheese
1/2 meat mixture

REPEAT.

Bake at 375 degrees for 30 minutes. Can make mixture before hand and refrigerate. If mixture is refrigerated, then bake for 45 min.

Shake-A-Leg Chicken Dinner


1 lb. red potatoes, cut into thin wedges

2 cups baby carrots

2 cups green beans

1/4 cup Zesty Italian Dressing

1/4 cup Grated Parmesan Cheese, divided

1 pkt. Shake N Bake Chicken Coating Mix

4 chicken leg/thigh quarters

Directions:

Preheat oven to 400°F. Toss vegetables with dressing. Spread into foil-lined 15x10x1-inch baking pan.

Add 3 Tbsp. of the Parmesan cheese to coating mix in shaker bag. Use to coat chicken as directed on package; place over vegetables.

Bake 50 min. to 1 hour or until chicken is cooked through and vegetables are tender. Sprinkle vegetables with remaining 1 Tbsp. Parmesan cheese.

Potato Wedges


Preheat oven to 350*.

Cut approx 5 potatoes in half lengthwise and then cut them again to make wedges.

Place the wedges in a bowl. Drizzle olive oil on them and sprinkle with salt, pepper, paprika. I use my hands to be sure to get the potatoes coated well with the oil.

Place wedges on a foil covered baking sheet.

Place in oven for 30 minutes or until tender.

Grilled Pepper Jack Chicken Sandwiches


2 boneless skinless chicken breast halves (4 ounces each)

1 teaspoon poultry seasoning

2 center-cut bacon strips, cooked and halved

2 slices (1/2 ounce each) pepper Jack cheese

2 hamburger buns, split

2 lettuce leaves

1 slice onion, separated into rings

2 slices tomato

Dill pickle slices, optional

Directions:

Sprinkle chicken with poultry seasoning. Using long-handled tongs dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side. Top with bacon and cheese; cover and grill 1-2 minutes longer or until cheese is melted.

Serve on buns with lettuce, onion, tomato and pickles if desired. Yield: 2 servings.