Crispy Coconut Chicken Fingers

Recipe from Our Best Bites.

INGREDIENTS

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 cup flour
1 cup sweetened coconut flakes
1 cup panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (optional)

DIRECTIONS

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

*This tastes delicious with the Sweet and Sour Dipping Sauce.

Grilled Salmon

Recipe from Julie S.

INGREDIENTS

24 ounces of salmon
Juice of 1 lemon
Zest of 1 lemon
5 Tbsp melted butter
Pepper to taste
2 Tbsp parsley
1/2 cup brown sugar
4 slices of onion

DIRECTIONS

Place salmon in foil and pour lemon juice and butter over it. Mix lemon zest and parsley together and sprinkle on top. Then, sprinkle the pepper and brown sugar on top. Place sliced onions on top of the salmon. Wrap the foil around the salmon tightly and place on the grill for 15 minutes. Delicious!

Greek Style Pita Sandwiches

Recipe from Our Best Bites.
INGREDIENTS

12 oz. chicken, sliced into 1/4" pieces
1 1/2 Tbsp lemon juice
1 Tbsp olive oil
2 tsp oregano
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper

1/4 cup diced tomato
1/4 cup cucumber
2 Tbsp diced red onion (optional)

6 Tbsp Greek yogurt
1/2 tsp lemon zest
1/2 Tbsp parsley
1/4 tsp salt

4 lettuce leaves
4 pita bread halves
2-3 Tbsp crumbled Feta cheese

DIRECTIONS

Combine chicken, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add chicken mixture to pan and cook for 3-4 minutes, stirring frequently, until chicken is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. To assemble, place one lettuce leaf in each pita. Divide chicken mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.

Baked Ziti

INGREDIENTS

1 package dry ziti pasta
1/2 lb ground beef
1/2 lb mild ground sausage
1 jar pasta sauce
Mozzarella cheese

DIRECTIONS

Brown beef and sausage in a skillet until thoroughly cooked. Mix with pasta sauce. Boil ziti pasta according to directions on package. In a 9x13 pan, layer the cooked pasta and the meat sauce, then top with shredded mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.

Simple Delicious Tacos

Recipe courtesy of Brittney H.

INGREDIENTS

1 lb Steak, Chicken and/or Pork
Goya Mojo Criollo Marinade
Limes
Cilantro
Onions
Small White Corn Tortillas
Monterey Jack Cheese

DIRECTIONS

Marinate the meat of your choice overnight in the Goya Mojo Criollo Marinade. Grill meat and slice into thin strips. On a skillet, make a quesadilla with 2 tortillas and the shredded cheese to serve as the shell for your taco. Place meat, a squirt of lime juice, chopped onions and cilantro on top and enjoy.

*If you want a little more substance in them, they also taste delicious with the Black Bean and Pepper Salsa inside.

Mexican Mac N' Cheese

INGREDIENTS

Macaroni noodles, cooked
1 lb ground beef
1/2 onion, chopped
1 can cheddar cheese soup
1 can Rotel tomatoes
Shredded cheddar cheese

DIRECTIONS

Boil macaroni noodles, drain and set aside. Brown beef and onion together. Mix the noodles, beef, onion, soup and tomatoes together. Put mixture in a baking pan, sprinkle with cheese and cook for 15-20 minutes at 350 degrees.

Crispy Southwest Chicken Wraps

Recipe from Mel's Kitchen Cafe.

INGREDIENTS

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream
6 burrito-sized flour tortillas

DIRECTIONS

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with 1-2 Tbsp of sour cream. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Makes 6 wraps.

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.

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.

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.