Lasagna

INGREDIENTS

1 lb ground beef

2 cans (16 oz) diced tomatoes

1 can tomato paste

1/2 pouch of pepperoni

2 Tbsp Italian Seasoning (or to taste)

1 tsp Garlic Salt (or to taste)

8 oz ricotta cheese

8 oz cottage cheese

8 oz mozzarella cheese, shredded

12 lasagna noodles

Cheddar cheese, shredded

DIRECTIONS

In a blender, mix the tomatoes, tomato paste, pepperoni and seasonings, then put in a large bowl. Brown hamburger meat and add to the tomato mixture. In a separate bowl, mix the ricotta cheese, cottage cheese and mozzarella cheese together. Cook the lasagna noodles as directed on the box (boil about 6-8 minutes). In a 9x13 greased pan, layer the cooked lasagna noodles, cheese mixture and tomato mixture. Repeat. For the final layer, place the noodles, then tomato mixture, then a combination of shredded mozzarella and cheddar cheese. Cover with foil and bake at 350 degrees for 1 hour.

Gorgonzola Pasta Sauce

INGREDIENTS

2 cups heavy cream
2-3 fresh rosemary sprigs
6 oz Gorgonzola cheese, crumbled
Salt and freshly ground pepper

DIRECTIONS

In a medium saucepan over medium heat, bring the cream and 1 of the rosemary sprigs to a boil. Reduce the heat to low and simmer until the cream is reduced by one-third, about 15 minutes. Remove from the heat. Remove and discard the rosemary sprig. Stir in the Gorgonzola cheese. Reduce the heat to low, return the pan to the heat and stir until the cheese is completely melted. Add salt and pepper to taste. Remove from the heat but keep warm.

*Serve over cooked pasta noodles. It is delicious on pumpkin flavored or fettuccine noodles. We also enjoy adding chicken and mushrooms to the sauce.

Roast Chicken and Vegetables

Recipe from Jessica Seinfeld on Oprah.com.

INGREDIENTS

1 whole chicken (4 pounds)
1 Tbsp. and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. olive oil
1 lemon
6 sprigs fresh rosemary
1 pound carrots , cut into 3-inch sticks
1 pound small red potatoes , halved

DIRECTIONS

Pre-heat the oven to 400°. On a sheet pan, toss the carrots and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper. Rinse and pat dry the chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.

Carve and serve with the roasted vegetables.

Crockpot Lasagna

Recipe and image from Jessica Seinfeld on Oprah.com.

INGREDIENTS

3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach

DIRECTIONS

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart crockpot, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Greek Rotisserie Chicken Pasta Salad

INGREDIENTS

1 pkg whole wheat penne pasta, drained and cooled
1 pkg grape tomatoes
1 can kalmata olives, drained (or black olives if you prefer)
1/2 red onion chopped into 1" pieces
1 can drained quartered artichoke hearts
1 rotisserie chicken meat, shredded
1 pkg reduced fat feta cheese
1 bottle Greek Salad dressing (I use Kroger brand)

DIRECTIONS

Mix all ingredients and enjoy!

Homemade Granola

Recipe from Cara W.

INGREDIENTS

3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 Tbsp flax seeds
3 Tbsp sesame seeds
3 Tbsp wheat germ
1/4 cup sunflower or pumpkin seeds
1/2 cup toasted mixed nuts (i.e. pistachios, almonds, pecans)
2 tsp cinnamon
1 tsp sea salt
1/4 cup brown sugar
1/4 cup canola oil (or coconut oil, extra virgin olive oil)
2 Tbsp honey
1 Tbsp pure maple syrup (or molasses)
2 tsp pure vanilla extract
2 cups mixed dried fruit (i.e. Raisins, craisins,...when doubling do 1 1/2 cups of each)

DIRECTIONS

Preheat oven to 375 degrees. Line cookie sheet with foil (make a little lip around edge to prevent spill). In a large bowl, combine all ingredients except dried fruit. Stir well. Spread mixture on sheet. Bake 20-30 minutes, stirring every 10 minutes. Remove and cool completely in pan. When cool, add fruit. Delicious in yogurt!

*When doubling, still cook on one cookie sheet.

Olive Garden Zuppa Toscana

Recipe from Food.com.

INGREDIENTS


1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 bunch of kale



DIRECTIONS


Saute sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and kale, let all heat through and serve.

Hawaiian Haystacks

INGREDIENTS

3 cups cooked, chopped chicken
2 cans cream of chicken soup, heated through
4 cups cooked rice
Tomatoes
Chow Mein noodles
Grated cheese
Coconut
Green peppers
Pineapple
Mandarin oranges
Slivered almonds

Celery

DIRECTIONS

Layer each plate with rice, chicken soup and any combination of the remaining ingredients.

Chicken Divan

INGREDIENTS

2 lb fresh or frozen broccoli, cooked
2 cups cooked, chopped chicken
2 cans cream of mushroom soup
1/2 cup milk
1/2 cup mayo
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheese
1/2 cup soft bread crumbs, tossed in melted butter

DIRECTIONS

Combine soup, milk, mayo, lemon juice and curry powder. Place broccoli and chicken in a large baking dish. Pour sauce over the top. Sprinkle with cheese. Combine crumbs and butter, sprinkle on top. Bake at 350 degrees for 30 minutes.

Shepherd's Pie

INGREDIENTS

Mashed potatoes
1 lb hamburger, browned
1 can cream of mushroom soup
1 can green beans
Salt, pepper and onion powder to taste
Grated cheese

DIRECTIONS

Add soup and seasoning to hamburger. Place in bottom of a baking dish. Layer with green beans, potatoes and cheese. Bake at 350 degrees for 30 minutes.

Unique Sweet and Sour Chicken

INGREDIENTS

6-8 chicken breasts
1 envelope dry onion soup mix
2/3 cup water
8 oz Catalina dressing
10 oz apricot preserves

DIRECTIONS

Mix all ingredients except chicken. Pour over chicken in crock pot and bake for 6 hours on low or place chicken in a baking dish, pour sauce on top and bake at 350 degrees for 45 minutes, turn chicken over and bake another 30-40 minutes.

Hamburger Stroganoff

INGREDIENTS

1 lb hamburger
1 tsp salt
1/4 tsp pepper
1/3 cup flour
onion powder to taste
1 can chicken gumbo soup
1 can cream of mushroom soup
1 can sliced mushrooms
1 cup sour cream
Cooked rice for 6 servings

DIRECTIONS

Brown hamburger. Add flour, salt, pepper and onion powder. Add soups and mushrooms. Cover and simmer for 10-15 minutes. Blend in sour cream and remove from heat. Serve over rice.

Goulash

INGREDIENTS

1 lb hamburger
1 can cream of mushroom soup
Cooked macaroni
1 can tomato soup
1/4 cup water

DIRECTIONS

Cook hamburger in skillet and season to taste. Drain off grease and add soups and water. Add macaroni and stir. Let simmer for 1/2 hour or until ready to eat.

Quick Crescent Taco Pie

INGREDIENTS

1 lb hamburger
1 pkg taco seasoning mix
1/2 cup water
1/3 cup sliced black olives
1 can crescent rolls
1 1/2 cups crushed Fritos
1 cup sour cream
1 cup shredded cheese

DIRECTIONS

Brown hamburger and drain. Stir in taco mix, water and olives. Simmer for 5 minutes. Separate crescent rolls in triangles and place in an uncreased 9 inch pie pan. Press together to form a crust. Sprinkle crust in 1 cup crushed fritos. Spoon on meat mixture. Spread sour cream over the meat and cover with cheese. Sprinkle top with remaining fritos. Bake at 375 degrees for 20-25 minutes.

Yummy Pork Chops

INGREDIENTS

6 pork chops
2 cans cream of chicken soup
6 Tbsp ketchup
6 tsp Worcestershire sauce
Cooked rice

DIRECTIONS

Brown pork chops then place in a baking dish. Pour sauce over the meat and bake for 1 hour at 350 degrees. Serve over rice.

Chicken Spaghetti

INGREDIENTS

3 cups cooked, chopped chicken
1 stalk celery, chopped
1 onion, chopped
1 green pepper, chopped
3/4 stick margarine
1/2 lb Velvetta cheese
2 cans cream of mushroom soup
1 (8 oz) can mushrooms, drained
2 cups canned tomatoes
Cooked spaghetti noodles

DIRECTIONS

Saute the vegetables in margarine. Add chicken, cheese, soup, mushrooms and tomatoes. Heat thoroughly and serve over spaghetti noodles.

Steak on Rice

INGREDIENTS

1 1/2 lb boneless round steak cut into thin strips
1 1/2 Tbsp vegetable oil
2 onions, sliced
1 can sliced mushrooms
1 can cream of mushroom soup
1 1/2 tsp garlic salt
3 cups cooked rice

DIRECTIONS

Brown meat in oil using high heat. Add onions, saute until tender. Blend soup, liquid from mushrooms and garlic salt. Pour over the steak. Add the mushrooms. Reduce heat, cover and simmer for 1 hour. Serve over rice.

Easy Sunday Roast

INGREDIENTS

2 lbs beef stew meat or boneless chuck roast
1 pkg dry onion soup mix
1 can cream of mushroom soup
1 cup water

DIRECTIONS

Place ingredients in a covered casserole dish. Bake at 325 degrees for 3 hours or in a crockpot. Serve over mashed potatos or rice. Serves 6.

Spicy Chicken Bake Pasta

INGREDIENTS

2 Tbsp olive oil
2 tsp garlic, minced
1 Tbsp oregano
1 1/2 Tbsp basil
1 1/2 tsp salt
3/4 Tbsp black pepper
1/4 tsp cayenne pepper
2 cups tomatoes
2 cups heavy cream
4 chicken breasts
2 cups broccoli
2 cups sliced fresh mushrooms
1 box penne pasta
1 cup cheese

DIRECTIONS

In a large saucepan, mix oil, garlic, spices, tomatoes and cream. Bring to a boil for about 5 minutes. Cook chicken in olive oil and shred. Add broccoli and mushrooms. Cook for 4-5 minutes. Boil pasta noodles according to directions. Stir all ingredients into a large bowl and pour into a 9x13 pan. Sprinkle top with cheese. Bake until warmed.

BBQ Pulled Pork Sandwiches

INGREDIENTS

1 pork shoulder roast (about 2 1/2 lbs)
1 bottle (14 oz) barbecue sauce
1 Tbsp fresh lemon juice
1 tsp brown sugar
1 medium onion, chopped
Hamburger buns

DIRECTIONS

Place pork roast in crock pot and cook on low for 10-12 hours or on high for 5-6 hours. Remove pork and shred. Discard liquid in crock pot. Return pork to crockpot and add other ingredients. Cover and cook for 2 hours on low or 1 hour on high. Serve on buns.

Gingerbread Waffles

Recipe from Debbie H.

INGREDIENTS

2 cups flour
1/2 cup sugar
1 tsp salt
2 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder
1/2 cup molasses
1/2 cup melted shortening
2/3 cup milk
2 large eggs, beaten

DIRECTIONS

Sift dry ingredients. Combine eggs with molasses, then mix into dry mix. Stir in milk and shortening. Cook on a belgian waffle iron and serve with whipped cream and strawberries and/or bananas.

Ham and Swiss Sandwiches

Recipe from allrecipes.com.

INGREDIENTS

1 cup butter, softened
3 Tbsp poppy seeds
1 onion, grated
1 Tbsp Worcestershire sauce
2 Tbsp prepared Dijon-style mustard
2 packs of ciabatta rolls
1/2 lb cooked ham
5 oz swiss cheese


DIRECTIONS

Spread mixture on tops and bottoms of bread. Layer with ham and cheese. Cover with foil and cook at 350 degrees for 15-18 minutes.

*This makes quite a bit of sauce.

Green Bean Casserole

INGREDIENTS

1 can green beans

1 can cream of mushroom soup

Crushed potato chips or dried onion straws

Pepper to taste

DIRECTIONS

Drain beans. Combine with soup and pepper and pour into an 8x8 casserole dish. Top with crushed potato chips or dried onion straws. Bake at 350 degrees for 20 minutes. Serves 4.

Taco Soup

INGREDIENTS

1 lb ground beef

1 can cream of potato soup

1 pkg taco seasoning

1 can beef broth

1 can large kidney beans, undrained

16 oz can diced tomatoes

1 can tomato sauce

1 can corn, drained

DIRECTIONS

Cook in large crock pot for 2 hours or until ready to eat.

Sweet Pork (Cafe Rio Style)

Recipe from Cara W.

INGREDIENTS

3 lb pork roast
2 cloves garlic, minced
1 medium onion, chopped

20 oz cherry coke
2 cups brown sugar
2 jars salsa

DIRECTIONS

Cook roast with garlic and onion for 5 hours on low in a crockpot. After cooking, pour water off roast. Blend the coke, brown sugar and salsa together in a blender and pour over the roast. Simmer for another 3 hours on low. Serve on tortilla with cheese, lettuce, tomatoes, beans and rice.

Cilantro-Lime Rice

Recipe from Cara W.

INGREDIENTS

1 cup uncooked white rice
1 medium chopped onion
2 Tbsp fresh squeezed lime juice
2 tsp granulated sugar
3 Tbsp fresh chopped cilantro
1/4 cup water
1 tsp butter
2 cloves garlic, minced
1 tsp grated lime zest
1 (15 oz) can chicken broth

DIRECTIONS

In a saucepan, combine rice, onion, butter, garlic, lime zest, chicken broth and water. Bring to a boil, then turn heat to low. Cover and cook 15-20 minutes or until rice is tender. Remove from heat and fluff with a fork. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans (Cafe Rio Style)

Recipe from Cara W.

INGREDIENTS

1 clove garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 (15 oz) can black beans, rinsed and drained
1/3 cup salsa
1/2 tsp salt
2 Tbsp fresh chopped cilantro

DIRECTIONS

Cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, salsa and salt. Continually stir until heated through. Just before serving, stir in cilantro.

Fajitas in the crock pot

Recipe from Brittney H.

INGREDIENTS

1-2 lbs beef (london broil) or chicken
1 onion, sliced
4 peppers (different colors) cut into strips
1 can Mexican stewed tomatoes
1 Tbsp fresh cilantro
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
Salt to taste
Flour tortillas

DIRECTIONS

Cook in crock pot for 8-10 hours on low or 4-5 hours on high. Shred meat and put back in crock pot. Put mixture in tortillas with sour cream, guacamole, cheese, lettuce, tomato and salsa.

Zucchini Bread

INGREDIENTS

2 cups sugar

3 eggs

1 cup oil

2 cups grated zucchini

2 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/4 tsp baking powder

DIRECTIONS

Mix all ingredients together well. Place in 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour.

Navajo Tacos

INGREDIENTS

3 cups flour
2 Tbsp sugar
1 cup milk
3 tsp baking powder
1 tsp salt

DIRECTIONS

Heat oil in a deep pan for frying. Mix dry ingredients thoroughly. Add milk. Knead batter slightly and flatten into shape. Fry until browned. Makes about 8 taco breads.

Top with lettuce, tomatoes, cheese, olives and Ranch dressing.

Lettuce & Pea Salad

Recipe from Sheri B.

INGREDIENTS

1 head iceberg lettuce
2 bacon strips
1/2 of a 10 oz pkg of frozen peas
1/4 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup swiss cheese, grated
2/3 cup green onions, chopped
1/4 cup mayo
1/4 cup miracle whip

DIRECTIONS

Wash and drain lettuce thoroughly. Dice bacon, cook and drain. Run hot water over the frozen peas and drain. Tear lettuce into bite size pieces in a salad pan. Sprinkle lettuce with sugar, salt and pepper. Layer lettuce with peas, cheese, onion, mayo and miracle whip. Garnish with bacon.

Chicken Salad

INGREDIENTS

2-3 chicken breasts
2-3 stalks of celery
1/2 bunch of green onions
Grapes or Craisins
Cashews (optional)

1/2 cup mayo
1/2 cup yogurt or sour cream
1 Tbsp lemon juice
1 Tbsp brown sugar
Salt and pepper to taste


DIRECTIONS

Cook and shred chicken. Chop up vegetables and grapes. Mix ingredients together in a bowl and serve on croissant rolls.

Italian Baked Chicken and Pastina

Recipe and image from Giada De Laurentiis.

INGREDIENTS

1 cup small pasta

2 Tbsp olive oil

1/2 cup cubed chicken breast

1/2 cup diced onion

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes with juice

1 cup shredded mozerella

1/4 cup chopped fresh parsley

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 cup bread crumbs

1/4 cup grated parmesan

1 Tbsp butter

DIRECTIONS

Cook pasta until just tender, about 5 minutes. Drain and put in a bowl. Put olive oil in medium pan on medium heat and cook chicken for about 3 minutes. Add onions and garlic and stir for about 5 minutes. Mix chicken mixture with the pasta. Add tomatoes, cheese and spices and stir. Put in an 8x8 baking dish. Mix bread crumbs and parmesan cheese and sprikle on top. Dot with small bits of butter. Bake at 400 degrees for 30 minutes.

Cranberry Chicken

Recipe from Melanie's Kitchen.

INGREDIENTS

6 chicken breasts
2 Tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/2 cup celery, chopped
1/2 cup onion, chopped
1 (16 oz) can whole cranberry sauce
1 cup barbecue sauce


DIRECTIONS

Combine all ingredients and cook in a crockpot on low for 6 hours.

Aztec Chicken

INGREDIENTS

3-4 cooked, shredded chicken breasts
1 cup salsa
1 can black beans
1 can corn
1/2 tsp cumin
1/2 cube cream cheese


DIRECTIONS

Put salsa, black beans, corn and cumin in a crockpot for 2-3 hours on high. Before serving, mix in cooked, shredded chicken and cream cheese. Serve over rice or in a tortilla.

Hearty Western Casserole

INGREDIENTS

1 lb ground beef, browned
16 oz can corn, drained
16 oz can red kidney beans, dreained
1 can tomato soup
1 cup cheese
1/4 cup milk
1 tsp dry onion flakes
1/2 tsp chili powder


DIRECTIONS

Combine all ingredients and cook in a crockpot for 1 hour.

No Bake Cookies

INGREDIENTS

2 cups sugar

1/4 cup cocoa

1/2 cup milk

1/4 cup margarine

1 tsp vanilla

2/3 cup peanut butter

3 cups quick cooking oatmeal

DIRECTIONS

Heat sugar, cocoa, milk and margarine in a pan at medium heat until it starts to boil. Remove from heat and let stand for 1 minute. Add vanilla, peanut butter and oatmeal and stir until mixed. Drop by teaspoon fulls on wax paper and allow to cool.

Grandma's Cholcolate Chippers

INGREDIENTS

3 cups flour
1 tsp salt
1 cup margarine
1 cup brown sugar
2/3 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
2 Tbsp hot water
14 oz pkg chocolate chips

DIRECTIONS

Sift flour and salt together. Add margarine, brown sugar, sugar, eggs and vanilla. Beat for 2 minutes with mixer. Combine baking soda and hot water. Stir until dissolved and add to the batter. Fold in chocolate chips. Place on a greased cookie sheet and bake at 350 degrees for 12 minutes.

Old Fashioned Molasses Cookies

INGREDIENTS

3/4 cup salad oil
1/4 cup dark molasses
1 cup sugar
2 eggs
1/4 tsp ground cloves
2 3/4 cup flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger

DIRECTIONS

Mix all ingredients together and roll into balls. Roll in 1/4 cup of sugar. Bake at 350 degrees for 10-12 minutes.

Waffle Cookies

INGREDIENTS

1/2 cup margarine
2/3 cup packed brown sugar
2 eggs
4 Tbsp milk
1 1/3 cups flour
1 tsp baking powder
2/3 cup chopped pecans

GLAZE

1 cup powdered sugar
5 tsp milk
Almond flavoring
Sprinkles

DIRECTIONS

Grease waffle iron and pre-heat to a medium setting. Beat butter for 30 seconds. Add sugar and mix until fluffy. Add eggs and milk and beat. Combine flour and baking powder and add to batter. Stir in the pecans. Drop by teaspoons on the griddle 2 inches apart. Bake 2 minutes. Glaze with frosting immediately and top with sprinkles. Makes 4 dozen.

Scotcheroos

INGREDIENTS

1 cup white corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz chocolate chips
6 oz butterscotch chips


DIRECTIONS

In a large saucepan, heat the corn syrup and sugar over medium heat stirring frequently until it begins to boil. Remove from heat and stir in peanut butter. Mix in the Rice Krispies. Press into a greased 9x13 pan. Melt the chocolate and butterscotch chips together over hot water or in the microwave and spread on top of the Rice Krispie treats. Allow it to chill so the topping can harden.

Meatloaf

Recipe from Jenna H.

INGREDIENTS

2/3 cup dried bread crumbs
1 cup milk
1 1/2 lbs lean ground beef
1/4 cup dried onions
2 eggs, slightly beaten
1 tsp salt
2 tsp pepper
1/2 tsp sage

SAUCE

3 Tbsp brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp dry mustard


DIRECTIONS

Soak bread crumbs in milk, then add eggs, onion and seasoning. Mix in beef and form. Place in a baking pan and spread sauce over the top. Bake at 350 degrees for 1 hour.

Mexican Lasagna

INGREDIENTS

1 1/2 lbs ground beef, browned and drained
2 - 14.5 oz cans of diced tomatoes
2 - 16 oz cans of refried beans
1 pkg taco seasoning mix
12 large flour tortillas
1 1/2 cups shredded cheese (monterey/colby jack or cheddar)

DIRECTIONS

Mix beef, tomatoes, beans and taco mix in a large saucepan and heat until bubbling. In a lightly greased 9x13 casserole dish, layer 4 tortillas, meat mixture and cheese. Repeat this layering 3 times. Bake uncovered at 350 degrees for 30 minutes. Can be served topped with sour cream and salsa.

P.F. Chang's Lettuce Wraps

Recipe and image from Food.com



INGREDIENTS

4 Tbsp olive oil (3 Tbsp for cooking chicken, 1 Tbsp for cooking veggies)
2 chicken breasts
1 can waterchestnuts, chopped
1 can mushrooms, chopped
1/2 bunch green onions, chopped
1 tsp minced garlic

2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp rice vinegar

Iceberg lettuce

SPECIAL SAUCE

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

DIRECTIONS

Cook cut chicken into cubes and saute in oil until cooked through. Remove from pan. Cook waterchestnuts, mushrooms, green onions and garlic. Then, toss in the cooked chicken and add the soy sauce, brown sugar and rice vinegar. Place mixture in a lettuce leaf and fold. You can make the special sauce to put on top of it as well, but it's great without it too!

Black Bean and Pepper Salsa

Recipe from Cara W.

INGREDIENTS

1 can black beans, drained and rinsed
1 16 oz bag of frozen corn
1 green pepper, diced
1 red pepper, diced
1 jalapeno, diced
2 cloves garlic, pressed
3 green onions, chopped
2 tbsp fresh cilantro
3 tbsp lime juice
Salt and pepper to taste

DIRECTIONS

Mix together. Serve with tortilla chips or crackers.

Easy Chicken Pot Pie

INGREDIENTS

1 store bought pie crust (top & bottom)
1 can cream of chicken soup
1/2 cup sour cream
3 cooked chicken breasts, cut up
Emeril's Essence
1 bag frozen mixed vegetables

DIRECTIONS

Preheat oven to 425. Cook chicken and season with a sprinkle of Emeril's Essence. Get pie crust out of freezer when you have the chicken cooked and you are ready to start mixing it all together. Heat up veggies in microwave for 4-5 minutes. Mix together soup and sour cream. Add veggies and chicken. Put mixture in bottom pie crust. Place other pie crust on top and pinch sides together. Cut a few slits in top crust to vent. Place on cookie sheet and bake for 15-20 minutes or until crust is golden brown.

Chicken Pockets

Recipe from Cara W.

INGREDIENTS

2 tubes crescent rolls (2 rolls make 1 pocket)
1/2 cup butter (1/4 cup to mix with cream cheese; 1/4 cup for rolling pocket in)
1 6oz chives and onion cream cheese
1 lb chicken, cooked, cut in pieces and cooled (about 2 breasts)
1 bag Pepperidge Farm Dry Stuffing- Herb Seasoned

1 can cream of chicken soup

DIRECTIONS

Mix 1/4 cup butter and cream cheese. Add chicken. Roll out 2 crescent rolls for 1 pocket. Put in spoonful of mixture and fold it up. Roll around in 1/4 cup melted butter and then in dry stuffing. Place in 9x13 pan. Bake at 350 for 25-30 minutes. Mix cream of chicken soup can with water until it is a gravy-like consistency and heat until warm. Pour soup on top of pockets afeter they're cooked.

Sour Cream Beef Enchiladas

INGREDIENTS

1 1/2 lbs. ground beef
1/2 onion
2 8 oz. cans of tomato sauce
10-12 flour tortillas (medium size)
8 oz. sour cream
1 can cream of mushroom soup
2 C. grated cheese

DIRECTIONS

Brown meat & onion. Drain. Add tomato sauce. Simmer 15 min. Put two spoonfulls of meat mixture on each tortilla. Roll up and put side by side in a 9 x 13 pan. Mix sour cream & soup together. Pour over the rolled enchiladas. Sprinkle with cheese. Bake at 450 degrees for 15 minutes. Let cool for 5-10 minutes before eating.

Pepper Jack Enchiladas with Green Chile-Sour Cream Sauce

Recipe from The Food Nanny.

INGREDIENTS

8-10 tortillas
1 lb chicken (about 2 breasts)
2 cups (8 ounces) shredded pepper jack cheese, divided
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
2 (4 ounce) cans diced green chiles, drained

DIRECTIONS

Preheat oven to 375 degrees. Put cheese and chicken on each tortilla and roll up. Place the tortillas seam side down in a 9x13 pan. Melt the butter in a medium saucepan; stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles. Stir in the sour cream and chiles. Cook until the mixture starts to bubble but do not boil. Pour the mixture over the tortillas and bake for 20 minutes. Sprinkle the remaining cheese over the enchiladas and bake just until the cheese melts about 5 more minutes.

Garlic Lime Shrimp or Chicken

INGREDIENTS

1 tsp. salt
3/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder or minced garlic
1/2 tsp onion powder
1/2 tsp thyme
2 Tbs butter
2 Tbs olive oil
2 Tbs lime juice

DIRECTIONS

Mix first 7 ingredients and sprinkle on meat (shrimp or chicken). Heat butter & olive oil in pan. Saute then add lime juice. The shrimp doesn't take long, it turns pink and curves into a "c" shape when it's done.

Chicken Carbonara

Recipe from Emeril Lagasse.

INGREDIENTS

4-6 boneless skinless chicken breasts
1 egg
1/2 cup milk
Emeril's Essence*

1 cup bread crumbs
1/2 cup flour
1 tsp. Emeril's Essence
1 tsp thyme
1 tsp basil
1 tsp parsley
1 tsp oregano
2 Tbs parmesan cheese
Olive oil

DIRECTIONS

Pound out the chicken to about 1/4 inch thickness. Sprinkle each breast with Emeril's Essence to season. Mix egg and milk together and coat chicken in the mixture. Then, dredge in a mixture of the bread crumbs, flour, Emeril's Essence, thyme, basil, parsley, oregano and parmesan cheese. Saute chicken breasts in olive oil on medium heat for approximately 2 1/2 minutes per side.

CARBONARA SAUCE:

INGREDIENTS

1 Tbsp onion
1 Tbsp olive oil
1 tsp minced garlic
2 cups heavy cream
Frozen peas
2 Tbsp parmesan cheese
1/4 tsp salt
Fresh cracked pepper
1/4 cup cooked and crumbled bacon
2 Tbsp diced country ham (optional)

DIRECTIONS

Saute onions in olive oil. Add garlic and sweat. Then add cream, peas, cheese, salt and pepper. Reduce sauce by 50%, then add bacon and ham.

Serve over chicken breasts.

*You can buy Emeril's Essence at the store, but if you prefer to make it yourself here are the ingredients.

EMERIL'S ESSENCE

INGREDIENTS

2 1/2 Tbs sweet paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs Cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme

DIRECTIONS

Mix all ingredients together and store in an airtight container. Can be stored up to 3 months. Makes about 3/4 cup.

Kale and Mushroom Salad

INGREDIENTS

4 Tbsp of olive oil
4 Tbsp of balsamic vinegar
3 Tbsp of soy sauce
1 medium sized garlic glove crushed
Dash of salt
1 box of sliced mushrooms
1 bunch of kale

DIRECTIONS

In a saucepan, mix olive oil, vinegar, soy sauce, garlic and salt. Add mushrooms to sauce make sure all mushrooms are covered in sauce. Roast in the pan for 10-15 mins. The longer you cook them the better they taste. Pour mushrooms and sauce over cleaned kale and serve.

Jamaican Jerk Chicken with Mango Salad

Recipe modified from Pampered Chef.

INGREDIENTS

4 medium sized chicken breasts
1 Tbsp. Jamaican Jerk seasoning

2 Tbsp green onions, chopped
1 red bell pepper
2 large mangos
1 lime
1 tsp. Jamaican Jerk Rub

DIRECTIONS

Coat chicken breasts in Jamaican Jerk seasoning. Place in a baking pan, cover and cook at 350 degrees for about 20 minutes or until cooked through. While the chicken is cooking, thinly slice the green onions, pepper and mangos and place in a mixing bowl. Add lime juice and Jamaican Jerk seasoning and mix. Serve chicken on top of the salad.

Pumpkin Chocolate Chip Cookies

INGREDIENTS

1 ½ cups shortening/butter
1 cup sugar
2 cups brown sugar
1 egg
2 tsp baking soda
2 tsp cinnamon
1 tsp vanilla
2 cups oats
1 15 oz can of pumpkin
4 cups flour
1 bag chocolate chips

DIRECTIONS

Mix liquid ingredients first, then add dry ingredients. Bake at 350 degrees for 13 minutes. Makes about 5 dozen cookies.

Zesty Summer Salad

Recipe from Melody T.

INGREDIENTS

4-6 chicken breasts
1 cup honey
1 cup soy sauce
Dash of garlic

3 cups black beans, drained
3 cups shoe peg white corn, drained
2 cucumbers sliced
2 avacados chopped
3 tomatoes chopped
1 of each red, green and yellow pepper, chopped
1 red onion (optional)
4-5 fresh limes squeezed
3 Tbsp rice vinegar

Lettuce
Cool Ranch Doritos
Ranch dressing

DIRECTIONS

Marinade chicken overnight in honey, soy sauce and garlic. Right before making the salad, bake the chicken at 350 degrees for 25 minutes and cut into cubes. Mix beans, corn, cucumbers, avacados, tomatoes, peppers, onion, lime juice and vinegar in a large bowl. Add chicken.

How to serve: Chips on bottom, follow with lettuce, veggie/chicken mixture and top with Ranch dressing.

*This recipe makes a TON, so I usually only make 1/2 or 1/3 of it.)

Creamy Ranch Dressing

INGREDIENTS

8 oz cream cheese
2 cups buttermilk
2 cups mayo
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder

DIRECTIONS

Mix all ingredients together until smooth. Chill until ready to serve.

*Delicious on Floating Tacos.

Floating Tacos

Recipe from Cara W.

INGREDIENTS

1 lb hamburger
1 onion, chopped
6 oz can tomato paste
8 oz can tomato sauce
24 oz water
2 Tbsp sugar
2 cloves garlic, minced
1 tsp accent (I don’t ever add this b/c I don’t have it)
1 tsp oregano
1 tsp chili powder
1 tsp salt
1 tsp cumin
1 cup cooked rice

DIRECTIONS
Brown hamburger and onion. Add tomato sauce, tomato paste, water and spices. Simmer for 30 minutes. Add rice. Serve over chips and top with lettuce, tomato, cheese and Ranch dressing.

*If you prefer a homemade dressing, use this yummy Creamy Ranch Dressing recipe.

Cream Cheese Frosting

INGREDIENTS

1 8 oz package cream cheese, softened
4 cups powdered sugar
1 tsp vanilla

DIRECTIONS

Mix in medium bowl with mixer until smooth and spread on Cinnamon Rolls.

Breadsticks

Recipe from Cara W.

INGREDIENTS

1 ½ cup warm water
1 Tbsp yeast
4 Tbsp sugar
3 cups flour
½ tsp salt
½ cup margarine, butter or oil (I always use oil)

DIRECTIONS

Mix all ingredients and knead for about 5 minutes. I usually add another cup of flour or so to make it not too sticky. Roll out on floured surface. Cut into strips and place on a greased cookie sheet. Makes 2 cookie sheets full. Let rise for 45 minutes to 2 hours. Bake at 350 for 20 minutes. Brush with butter. (Sprinkle with salt, garlic or parmesan cheese.)

Easy Cinnamon Rolls

Recipe from Cara W.

INGREDIENTS

2 cups very warm water
2 Tbsp active dry yeast
4 Tbsp sugar
2 Tbsp oil
2 tsp salt
5 cups flour
Butter
Cinnamon
Brown sugar

DIRECTIONS

In large mixing bowl dissolve yeast in water. Add sugar, salt and oil. Slowly add flour, mixing well. Knead dough with floured hands until pliable. Cover with towel and let rise for 20-30 minutes. Turn dough onto floured surface and roll into long rectangles. Spread with melted butter. Sprinkle with cinnamon and brown sugar. Roll dough lengthwise into a long tube. Use floss to cut into equal sections. Place roll on greased baking sheet. Let rise again for 20-30 minutes. Bake at 275 for 12-15 minutes.

Top with Cream Cheese Frosting. Makes 12-16 rolls.

Corn Bread

INGREDIENTS

1 ½ cups & 2 Tbsp Flour
2/3 cup sugar
½ cup cornmeal (yellow or white)
1 Tbsp baking powder
½ tsp salt
1 ¼ cups milk
2 eggs
1/3 cup vegetable or canola oil
3 ½ Tbsp butter, melted

DIRECTIONS

Combine dry ingredients and mix. Combine wet ingredients and mix. Add together, don’t over mix. Bake at 350 in muffin tins for 25-35 minutes until brown. Rub butter on top.

Pizza Dough

Recipe from Melanie's Kitchen.

INGREDIENTS

½ cup plus 1 Tbsp warm water (105-100 degrees)
1 tsp yeast
1 Tbsp sugar
1 ½ cup bread or all-purpose flour
½ tsp salt
1 Tbsp extra virgin olive oil

DIRECTIONS

Dissolve yeast and sugar in water. Set aside for 10 minutes. Combine flour and salt in separate bowl. Add olive oil to yeast mixture in the mixer. Gradually add dry ingredients. Mix for 2-3 minutes using the lowest 2 speeds until smooth and elastic. Remove dough, put in a ball and lightly flour. Lightly oil the interior of a 1 quart glass bowl. Put dough in the bowl, cover with saran wrap and seal air tight. Set aside for 1 ½ -2 hours or until double in size. Flour the counter and deflate dough using the palm of your hand. 15 minutes later it is ready to roll out. Bake at 425 for 10-15 minutes with desired toppings.

*I typically triple this recipe to make 2 large pizzas.

Banana Bread

INGREDIENTS

1 cup shortening
2 cups sugar
4 eggs
1 ½ cups mashed ripe banana
2 ½ cups flour
1 ½ tsp baking soda
1 tsp salt

DIRECTIONS

Cream shortening and sugar until fluffy. Add eggs, one at a time, beat well after each. Stir in bananas. Sift dry ingredients. Add to the banana mixture and mix well. Pour into a greased 9x13 pan. Bake at 350 for 30-40 minutes.

Crescent Rolls

Recipe from Debbie H.

INGREDIENTS

3 eggs, beaten
½ cup sugar
1 cup warm water
½ cup margarine (melted)
1 Tbsp yeast
1 tsp salt
4 cups flour
Additional melted butter

DIRECTIONS

Dissolve yeast in warm water and sugar. Add melted butter, beaten eggs, flour and salt. Mix well. Cover and put in the fridge overnight. Divide dough in half. Roll on floured board into a circle about 1/8 inch thick. Bruch with butter and cut into pie shaped triangles with a pizza cutter. Roll from the big end. Let rise for 4 hours on a greased cookie sheet. Bake at 375 for 12 minutes. Makes 2 dozen.

Stuffed Shells

INGREDIENTS

16 oz ricotta cheese
1 box jumbo shells
2 eggs
2 cups mozzarella cheese
1 can pasta sauce
Nutmeg, parsley, salt (to taste)

DIRECTIONS

Place thin layer of pasta sauce in bottom of 9x13 pan. Beat eggs in a bowl. Add ricotta, parsley, salt and nutmeg and mix. Add mozzarella cheese and mix. Cook shells for about 6-8 minutes and dump in a colander. Run cold water over the shells, then stuff them with the cheese mixture. Spoon remaining pasta sauce over the stuffed shells. Cover with foil and bake at 350 for 35-40 minutes.

*This makes quite a bit, so I typically half the recipe which makes about 20 jumbo shells.

Baked Creamy Chicken Taquitos

Recipe and image from Our Best Bites


INGREDIENTS

1/3 cup (3 oz.) cream cheese
¼ cup green salsa
1 Tbsp fresh lime juice
½ tsp cumin
1 tsp chili powder
1 cup grated pepper jack cheese
½ tsp onion powder
¼ tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp green onions
2 cups shredded cooked chicken (about 2 chicken breasts)
Small corn tortillas
Salt

DIRECTIONS

Heat oven to 425 degrees. Line baking sheet with foil and coat with cooking spray. Heat cream cheese (20-30 seconds) to soften. Add green salsa, lime, cumin, chili powder, onion powder and garlic powder. Stir, then add cilantro and green onions. Add chicken and cheese and combine well. Heat the tortillas so they don’t crack when rolled (I do about 5 at a time for 20-30 seconds in a damp paper towel in the microwave.) Place 2-3 Tbsp of the mixture in the middle of the tortilla keeping about ½ inch from the edges and roll as tightly as possible. Place seam side down on baking sheet, not touching each other. Spray tops lightly with cooking spray and sprinkle with salt on top. Bake for 15-20 minutes until crisp and ends start to brown. Dip in salsa, sour cream, guacamole or ranch.

Sour Cream Chicken Enchiladas

INGREDIENTS

1 can cream of chicken soup
8 oz. sour cream
1 cup cheddar cheese
Cooked chicken (2-3 breasts)
1 can Rotel tomatoes
10 pack of flour tortillas

DIRECTIONS

Mix all ingredients and put in tortillas. Use remaining sauce to spread on top. Cook for 30 minutes at 350 degrees.

Pasta Salad

Recipe from Sarah H.

INGREDIENTS

Spiral pasta noodles
Carrots
Zucchini
Squash
Green olives
Kidney beans
Black olives
Bell peppers (different colors)
Corn
Garbanzo beans
Italian dressing
Parmesan cheese
Lemon juice

DIRECTIONS

Cook & chill pasta noodles. Cut up the veggies into bite-sized pieces and mix with pasta. Top with Italian dressing and sprinkle with parmesan cheese and lemon juice.

Potato Casserole

INGREDIENTS

36 oz. pack frozen hash browns
2 cans cream of chicken soup
½ cup melted butter
2 ½ cups grated cheddar cheese
Green onions (stems)
2 cups sour cream
Bacon (optional)

DIRECTIONS

Thaw & break potatoes. Mix other ingredients and pour over the potatoes. Bake in a 9x13 pan at 350 degrees for 30 minutes. Sprinkle crushed corn flakes on top for a little crunch and continue cooking for 30 minutes. Feeds 12.

Parmesan Shrimp

INGREDIENTS

1/2 lb - 1 lb fresh shrimp
3 Tbsp butter, melted
1/2 cup grated parmesan cheese
1/4 cup flour

DIRECTIONS

Mix parmesan cheese & flour in a shallow bowl. Dip cleaned, pealed shrimp in 2 Tbsp melted butter, then coat with parmesan mixture. Heat remaining butter in a medium pan on the stove and cook shrimp until it turns pink. Season with salt and pepper to taste.

Chicken Tortilla Soup

INGREDIENTS

1 can chicken or cooked chicken (about 2 breasts)
1 can chicken stock or 2 chicken bouillon cubes with 2 cups of water
1 can corn, drained
1 can red kidney beans, drained
1 can diced tomatoes (Mexican style or Regular)
1 4 oz. can tomato sauce
1 Tbsp chili powder
1 tsp cumin
Salt to taste (about ½ tsp)

DIRECTIONS

Combine all ingredients and heat. Top with grated cheese, sour cream, avocado, cilantro and chips.

*I often just throw everything in the crock pot and let it cook on low until we’re ready to eat it.