Best Chicken Ever

Make this simple dish, with a sour cream/cornflake coated twist on the usual breaded chicken, then sit back an receive the compliments!

Ingredients

• 6 skinless, boneless chicken breasts


• 2 cups sour cream


• 2 cups crushed cornflakes cereal


• 1 teaspoon Italian-style seasoning


• 6 tablespoons butter, melted

Directions

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


2. Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.


3. Place coated chicken in a lightly greased 9×13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Best Chicken Ever

Potato and Bean Enchiladas

A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling.

Ingredients

• 1 pound potatoes, peeled and diced


• 1 teaspoon cumin


• 1 teaspoon chili powder


• 1 teaspoon salt


• 1 tablespoon ketchup


• 1 pound fresh tomatillos, husks removed


• 1 large onion, chopped


• 1 bunch fresh cilantro, coarsely chopped, divided


• 2 (12 ounce) packages corn tortilla


• 1 (15.5 ounce) can pinto beans, drained


• 1 (12 ounce) package queso fresco


• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.


2. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.


3. Fry tortillas individually in a small amount of hot oil until soft.


4. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9×13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Potato and Bean Enchiladas

Cafeteria Macaroni and Cheese

This is an old-fashioned comfort food recipe.

Ingredients

• 8 ounces macaroni


• 1 1/2 cups milk


• 1 1/2 teaspoons ground mustard


• 1 teaspoon Worcestershire sauce


• 3/4 teaspoon salt


• 1 dash hot pepper sauce


• 1 1/2 tablespoons butter


• 3 1/2 cups shredded Cheddar cheese, divided


• 1/2 cup bread crumbs


• 2 tablespoons butter, melted


• 1/2 teaspoon paprika

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.


2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.


3. Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.


4. Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.


5. Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Cafeteria Macaroni and Cheese

Fruited Curry Chicken Salad

A healthy and tasty chicken salad with a fruity twist – great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Ingredients

• 4 skinless, boneless chicken breast halves – cooked and diced


• 1 stalk celery, chopped


• 1/2 onion, chopped


• 1 small apple – peeled, cored and chopped


• 1/3 cup golden raisins


• 1/3 cup seedless green grapes, halved


• 1/2 cup chopped toasted pecans


• 1/8 teaspoon ground black pepper


• 1/2 teaspoon curry powder


• 3/4 cup mayonnaise

Directions

1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Fruited Curry Chicken Salad

Chicken Flautas

Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.

Ingredients

• 4 skinless, boneless chicken breast halves – cooked and shredded


• 1 (8 ounce) jar picante sauce


• 1/4 teaspoon ground cumin


• 8 ounces shredded Monterey Jack cheese


• 8 ounces shredded Cheddar cheese


• 36 (6 inch) corn tortillas


• 1 tablespoon vegetable oil

Directions

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


2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.


3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.


4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.


5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Chicken Flautas

Spinach, Red Lentil, and Bean Curry

A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.

Ingredients

• 1 cup red lentils


• 1/4 cup tomato puree


• 1/2 (8 ounce) container plain yogurt


• 1 teaspoon garam masala


• 1/2 teaspoon ground dried turmeric


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ancho chile powder


• 2 tablespoons vegetable oil


• 1 onion, chopped


• 2 cloves garlic, chopped


• 1 (1 inch) piece fresh ginger root, grated


• 4 cups loosely packed fresh spinach, coarsely chopped


• 2 tomatoes, chopped


• 4 sprigs fresh cilantro, chopped


• 1 (15.5 ounce) can mixed beans, rinsed and drained

Directions

1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.


2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.


3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.


4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Spinach, Red Lentil, and Bean Curry

Peppered Bacon and Tomato Linguine

Quick and delicious!

Ingredients

• 1/2 pound peppered bacon, diced


• 2 tablespoons chopped green onion


• 2 teaspoons minced garlic


• 1 (14.5 ounce) can diced tomatoes


• 1 teaspoon dried basil


• 1 teaspoon salt


• ground black pepper to taste


• 1 (16 ounce) package linguine pasta


• 3 tablespoons grated Parmesan cheese

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.


2. Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.


3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


4. Toss hot pasta with sauce and sprinkle with Parmesan cheese.

Peppered Bacon and Tomato Linguine

Linguine Pasta with Shrimp and Tomatoes

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.

Ingredients

• 2 tablespoons olive oil


• 3 cloves garlic, minced


• 4 cups diced tomatoes


• 1 cup dry white wine


• 2 tablespoons butter


• salt and black pepper to taste


• 1 (16 ounce) package linguine pasta


•  


• 1 pound peeled and deveined medium shrimp


• 1 teaspoon Cajun seasoning


• 2 tablespoons olive oil

Directions

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.


2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.


3. Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Linguine Pasta with Shrimp and Tomatoes

Salsafied Chicken and Rice

A delicious combination of chicken, salsa, and rice to spice up any night at your dinner table.

Ingredients

• 1 tablespoon olive oil


• 1/4 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1 pound skinless, boneless chicken breast halves – cubed


• 1 (14.5 ounce) can chicken broth


• 1 (8 ounce) jar salsa


• 2 cups instant rice


• 8 ounces shredded Cheddar cheese

Directions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.

Salsafied Chicken and Rice

Lentil Quiche

This is a tasty, protein-filled vegetarian meal. The recipe is really quite quick. Get the onions in, put the lentils on, then prep the rest of the ingredients. Once you’ve got the quiche in the oven, you’ve got 45 minutes of spare time!

Ingredients

• 1 cup chopped onion


• 2 tablespoons olive oil


• 1/2 cup dried lentils


• 2 cups water


• 2 cups broccoli florets


• 1 cup chopped fresh tomatoes


• 4 eggs, beaten


• 1 cup milk


• 1 teaspoon salt


• ground black pepper to taste


• 2 teaspoons Italian seasoning


• 1/2 cup shredded Cheddar cheese (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake for about 15 minutes, or until onion is tender.


2. Place the lentils and water into a saucepan, and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils, and cook the broccoli.


3. Transfer the lentils, broccoli and tomatoes to the pie plate with the onions, and stir to evenly distribute each item. Stir in cheese at this time if using. In a medium bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning. Pour over the ingredients in the pie plate.


4. Bake for 45 minutes in the preheated oven, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.

Lentil Quiche

Garbanzo Stir-Fry

This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.

Ingredients

• 2 tablespoons olive oil


• 1 tablespoon chopped fresh oregano


• 1 tablespoon chopped fresh basil


• 1 clove garlic, crushed


• ground black pepper to taste


• 1 (15 ounce) can garbanzo beans, drained and rinsed


• 1 large zucchini, halved and sliced


• 1/2 cup sliced mushrooms


• 1 tablespoon chopped fresh cilantro


• 1 tomato, chopped

Directions

1. Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.


2. Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don’t let them get mushy. Serve immediately.

Garbanzo Stir-Fry

Baked Bar-be-Que Chicken

This is a simple yet wonderful dish that’s full of flavor. The meat is very moist and falls off the bone. We love to serve this dish in our home with rice and fresh corn on the cob.

Ingredients

• 1 (2 to 3 pound) whole chicken, cut into pieces


• 2 teaspoons garlic powder


• 1 1/2 cups prepared barbecue sauce

Directions

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


2. Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).


3. Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

Baked Bar-be-Que Chicken

Broccoli Chicken Fettuccini Alfredo

This is a simple recipe that is very good. Broccoli lends an added shade and taste of ’vitamin green’ to a classic chicken and pasta dish.

Ingredients

• 1/2 pound dry fettuccine pasta


• 1 cup fresh chopped broccoli


• 2 tablespoons butter


• 1 skinless, boneless chicken breasts


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1/2 cup milk


• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.


2. Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Broccoli Chicken Fettuccini Alfredo

Grilled Lemon Chicken

Good tasting marinade for chicken. Quick and easy.

Ingredients

• 1/3 cup lemon juice


• 1/4 cup olive oil


• 1 tablespoon Dijon mustard


• 2 large cloves garlic, finely chopped


• 2 tablespoons finely chopped red bell pepper


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper


• 4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves

Directions

1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.


2. Preheat grill for high heat.


3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Grilled Lemon Chicken

Aunt Betty"s Banana Pudding

This is a rich banana pudding recipe that my great aunt Betty created. It is very delicious. Great for cookouts or when company comes over.

Ingredients

• 2 (3.4 ounce) packages instant vanilla pudding mix


• 1 cup milk


• 1 (14 ounce) can sweetened condensed milk


• 1 (8 ounce) container sour cream


• 1 (8 ounce) container frozen whipped topping, thawed


• 6 bananas, sliced


• 1/2 (12 ounce) package vanilla wafers

Directions

1. In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.


2. Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.


3. Make a single layer of vanilla wafers in the bottom of a 9×13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Aunt Betty"s Banana Pudding

Chicken Alfredo

Quick and easy dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.

Ingredients

• 6 ounces dry fettuccine pasta


• 1 (8 ounce) package cream cheese


• 6 tablespoons butter


• 1/2 cup milk


• 1/2 teaspoon garlic powder


• salt and pepper to taste


• 2 skinless, boneless chicken breast halves – cooked and cubed


• 2 cups chopped fresh broccoli


• 2 small zucchini, julienned


• 1/2 cup chopped red bell pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.


2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.


3. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

Chicken Alfredo

Company Couscous

Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken.

Ingredients

• 1 cup couscous


• 1 cup boiling water


• 3 tablespoons olive oil


• 1 clove garlic, minced


• 1/4 cup diced red bell pepper


• 4 green onions, sliced


• 1 cup cherry tomatoes


• 1 cup fresh basil leaves


• 1 pinch salt


• 1 pinch ground black pepper


• 1 dash balsamic vinegar


• 1/4 cup grated Parmesan cheese

Directions

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


2. Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.


3. While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.


4. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Company Couscous

Corn Dog Casserole

This casserole tastes just like a corn dog, only better, thanks to the addition of cheese, celery, green onions, and spices. This is a very tasty, kid-friendly dish. Since we became vegetarians, we use veggie hot dogs instead of meat in the recipe. The recipe makes 12 servings, but you can cut the recipe down to the size you need.

Ingredients

• 2 tablespoons butter


• 2 cups thinly sliced celery


• 1 1/2 cups sliced green onion


• 1 1/2 pounds vegetarian hot dogs


• 2 eggs, beaten


• 1 1/2 cups milk


• 2 teaspoons rubbed sage


• 1/4 teaspoon ground black pepper


• 2 (8.5 ounce) packages dry corn bread mix


• 2 cups shredded Cheddar cheese, divided

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.


2. In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.


3. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.


4. In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.


5. Bake uncovered in preheated oven for 30 minutes, until golden brown.

Corn Dog Casserole

Buffalo Chicken Fingers

This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste.

Ingredients

• 4 skinless, boneless chicken breast halves – cut into finger-sized pieces


• 1/4 cup all-purpose flour


• 1 teaspoon garlic powder


• 1 teaspoon cayenne pepper


• 1/2 teaspoon salt


• 3/4 cup bread crumbs


• 2 egg whites, beaten


• 1 tablespoon water

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.


2. In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.


3. Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.


4. Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

Buffalo Chicken Fingers

Best of Everything Veggie Burgers

I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!

Ingredients

• 1/2 cup uncooked brown rice


• 1 cup water


•  


• 2 (16 ounce) cans black beans, rinsed and drained


• 1 green bell pepper, halved and seeded


• 1 onion, quartered


• 1/2 cup sliced mushrooms


• 6 cloves garlic, peeled


• 3/4 cup shredded mozzarella cheese


• 2 eggs


• 1 tablespoon chili powder


• 1 tablespoon ground cumin


• 1 tablespoon garlic salt


• 1 teaspoon hot sauce


• 1/2 cup dry bread crumbs, or as needed

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.


2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.


3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.


4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.


5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Best of Everything Veggie Burgers

Garlic Chicken with Orzo Noodles

This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I’ve also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.

Ingredients

• 1 cup uncooked orzo pasta


• 2 tablespoons olive oil


• 2 cloves garlic


• 1/4 teaspoon crushed red pepper


• 2 skinless, boneless chicken breast halves – cut into bite-size pieces


• salt to taste


• 1 tablespoon chopped fresh parsley


• 2 cups fresh spinach leaves


• grated Parmesan cheese for topping

Directions

1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.


2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Garlic Chicken with Orzo Noodles

Pasta Bake

This is my family’s favorite dish. Hopefully you already have most of these basic ingredients at home, so you can make it tonight!

Ingredients

• 8 ounces mostaccioli pasta


• 1 pound lean ground beef


• 1 onion, chopped


• 1 (4 ounce) can mushrooms, drained


• 1 (28 ounce) jar spaghetti sauce


• 2 cups shredded mozzarella cheese

Directions

1. Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.


2. Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.


3. In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9×13 inch casserole dish.


4. Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.

Pasta Bake

Authentic Enchiladas Verdes

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Ingredients

• 2 bone-in chicken breast halves


• 2 cups chicken broth


• 1/4 white onion


• 1 clove garlic


• 2 teaspoons salt


• 1 pound fresh tomatillos, husks removed


• 5 serrano peppers


• 1/4 white onion


• 1 clove garlic


• 1 pinch salt


• 12 corn tortillas


• 1/4 cup vegetable oil


• 1 cup crumbled queso fresco


• 1/2 white onion, chopped


• 1 bunch fresh cilantro, chopped

Directions

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.


2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.


3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.


4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Authentic Enchiladas Verdes

Cuban Black Beans II

A Cuban lady down the street made these every Wednesday…wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.

Ingredients

• 1 pound black beans, washed


• 1/4 cup olive oil


• 1 large onion, chopped


• 1 medium green bell pepper, chopped


• 6 cloves garlic, peeled and minced


• 5 cups water


• 1 (6 ounce) can tomato paste


• 1 (4 ounce) jar diced pimentos, drained


• 1 tablespoon vinegar


• 2 teaspoons salt


• 1 teaspoon white sugar


• 1 teaspoon black pepper

Directions

1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.


2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.


3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Cuban Black Beans II

Slow Cooker Pizza

Ground beef, cheese, pepperoni, noodles and of course pizza sauce – all in the slow cooker! You can add any of your favorite pizza toppings before cooking.

Ingredients

• 1 1/2 pounds ground beef


• 1 (8 ounce) package rigatoni pasta


• 1 (16 ounce) package shredded mozzarella cheese


• 1 (10.75 ounce) can condensed cream of tomato soup


• 2 (14 ounce) jars pizza sauce


• 1 (8 ounce) package sliced pepperoni sausage

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.


2. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.


3. Cook on Low setting for 4 hours.

Slow Cooker Pizza

Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach

Classic lasagna with layers of ricotta cheese, meat sauce, Parmigiano cheese and lasagna noodles makes a hearty family favorite.

Ingredients

• 1 (16 ounce) box Barilla® Wavy Lasagne


• 1 egg


• 1 (15 ounce) container ricotta cheese


• 1 cup grated Parmigiano cheese


• Salt and black pepper to taste


• 1 (24 ounce) jar Barilla® Meat Sauce


• 1 (12 ounce) package frozen chopped spinach, thawed


• 1 (8 ounce) ball fresh mozzarella, sliced thin

Directions

1. Preheat oven to 375 degrees F. Precook the pasta according to the package directions.


2. Meanwhile, combine the egg with ricotta, half the Parmigiano, and season with salt and pepper.


3. In a 13×9 baking dish pour 1 cup of sauce and cover with 4 lasagna noodles, top with 1 cup sauce, 1/3 of the spinach and 1/3 of the ricotta. Repeat for two more layers, for the top layer add the remaining sauce, fresh mozzarella and sprinkle with Parmigiano cheese.


4. Cover the lasagna and bake for 30 minutes or until bubbling and golden in color.

Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach

Mom"s Chicken Cacciatore

Many food names reflect various occupations or trades. ’Cacciatore’ literally means ’hunter’ in Italian, and this ’hunter style’ dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.

Ingredients

• 2 cups all-purpose flour for coating


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1 (4 pound) chicken, cut into pieces


• 2 tablespoons vegetable oil


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 green bell pepper, chopped


• 1 (14.5 ounce) can diced tomatoes


• 1/2 teaspoon dried oregano


• 1/2 cup white wine


• 2 cups fresh mushrooms, quartered


• salt and pepper to taste

Directions

1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.


2. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.


3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Mom"s Chicken Cacciatore

Allie"s Mushroom Pizza

A simple mushroom spinach pizza, much better then takeout pizza!

Ingredients

• 1 (12 inch) pre-baked pizza crust


• 3 tablespoons olive oil


• 1 teaspoon sesame oil


• 1 cup fresh spinach, rinsed and dried


• 8 ounces shredded mozzarella cheese


• 1 cup sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.


2. In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.


3. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Allie"s Mushroom Pizza

Fettuccini with Mushroom, Ham and Rose Sauce

Thick, creamy, and oooh so heavenly. Not your everyday pasta dish!

Ingredients

• 1 pound dry fettuccine pasta


• 1/4 cup butter


• 1/2 cup finely diced onion


• 3 cloves garlic, minced


• 1 pound fresh sliced mushrooms


• 2 teaspoons dried oregano


• 2 teaspoons dried basil


• 2 teaspoons dried parsley


• 6 slices ham, chopped


• 1 1/2 cups heavy whipping cream


• 1 cup spaghetti sauce


• 1 teaspoon crushed red pepper (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


2. In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.


3. Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.


4. Place fettuccini on plates and ladle even portions of sauce over top.

Fettuccini with Mushroom, Ham and Rose Sauce

Colorful Vegetable Fajitas

These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot.

Ingredients

• 8 (8 inch) flour tortillas


• 2 tablespoons vegetable oil


• 1 red onion, thinly sliced


• 1 green bell pepper, seeded and sliced into strips


• 1 red bell pepper, seeded and sliced into strips


• 1 teaspoon minced garlic


• 1 yellow squash, halved and sliced into strips


• 1/2 cup salsa


• 1 teaspoon ground cumin


• 1/2 teaspoon salt


• 1 cup shredded Monterey Jack cheese


• 1/4 cup chopped fresh cilantro

Directions

1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.


2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.


3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Colorful Vegetable Fajitas

Oh-So-Good Chicken

An easy chicken casserole with lots of flavor.

Ingredients

• 4 teaspoons olive oil


• 6 tablespoons sour cream


• 4 ounces shredded Cheddar cheese


• 2 cups fresh sliced mushrooms


• 1 (16 ounce) jar salsa


• 2 cups cooked white rice


• 8 ounces boneless chicken breast halves, cooked and diced

Directions

1. In a skillet, heat oil over medium heat. Saute mushrooms.


2. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.


3. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

Oh-So-Good Chicken

Debbie"s Vegetable Lasagna

Delicious vegetable lasagna with a white creamy sauce. A family favorite!

Ingredients

• 9 lasagna noodles


• 1/4 cup margarine


• 1/4 cup all-purpose flour


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1 cup milk


• 1/2 cup vegetable broth, or as needed


• 2 tablespoons white wine


• 1/2 cup grated Parmesan cheese


• 1 cup light ricotta cheese


• 1 egg


• 1 egg white


• 1 tablespoon olive oil


• 2 cups coarsely shredded carrots


• 2 cups coarsely chopped zucchini


• 1 (10 ounce) package frozen chopped spinach, thawed and drained


• 1 cup shredded mozzarella cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.


2. Preheat oven to 375 degrees F (190 degrees C).


3. Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.


4. Whisk ricotta cheese, egg, and egg white together in a bowl.


5. Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.


6. Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9×13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.


7. Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Debbie"s Vegetable Lasagna

Vegetarian Cottage Cheese Patties

Delicious addition to any menu. Don’t be scared of the name. I hate cottage cheese but love these.

Ingredients

• 3 eggs


• 1 1/2 cups cottage cheese


• 1 1/2 cups quick rolled oats


• 3 tablespoons wheat germ (optional)


• 1 (1 ounce) envelope dry onion soup mix


• 1 teaspoon dried thyme


• 2 tablespoons vegetable oil (for frying)


• 1 (10 ounce) can condensed cream of mushroom soup

Directions

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


2. Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.


3. Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9×13-inch baking dish.


4. Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.


5. Bake in a preheated oven until the soup is bubbly, about 20 minutes.

Vegetarian Cottage Cheese Patties

Garlic Cheese Chicken Rollups

This is a quick, easy and tasty meal – my husband’s favorite! If you can make ahead and let marinate, it is even better. Roll on up to the stove and make a tasty treat for dinner tonight!

Ingredients

• 4 skinless, boneless chicken breasts


• 1 cup dried bread crumbs, seasoned


• 1/2 cup grated Parmesan cheese


• 1/4 cup butter, melted


• 1 (7 ounce) package garlic cheese spread

Directions

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


2. Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.


3. Place rollups in a lightly greased 9×13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

Garlic Cheese Chicken Rollups

Ground Beef Curly Noodle

An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.

Ingredients

• 1 pound ground beef


• 1 (3 ounce) package Oriental flavored ramen noodles


• 1 (14.5 ounce) can diced tomatoes


• 1 (10 ounce) can whole kernel corn

Directions

1. Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.


2. Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

Ground Beef Curly Noodle

Cousin Cosmo"s Greek Chicken

This is a favorite chicken recipe, my son requests it every year for his birthday.

Ingredients

• 2 tablespoons all-purpose flour, divided


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 pound feta cheese, crumbled


• 1 tablespoon fresh lemon juice


• 1 teaspoon dried oregano


• 6 boneless, skinless chicken breast halves


• 2 tablespoons olive oil


• 1 1/2 cups water


• 1 cube chicken bouillon, crumbled


• 2 cups loosely packed torn fresh spinach leaves


• 1 ripe tomato, chopped

Directions

1. On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.


2. With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.


3. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

Cousin Cosmo"s Greek Chicken

Sweet Pepper Pasta Toss with Kale

This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

Ingredients

• 1 (8 ounce) package uncooked farfalle (bow tie) pasta


• 1 tablespoon olive oil


• 1 medium red bell pepper, chopped


• 1 medium yellow bell pepper, chopped


• 1 cup roughly chopped kale


• 4 cloves garlic, chopped


• 1 pinch dried basil


• 1 pinch ground cayenne pepper


• salt and ground black pepper to taste


• 8 ounces feta cheese, crumbled

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.


3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Sweet Pepper Pasta Toss with Kale

Creamy White Chicken and Artichoke Lasagne

This white lasagne is stuffed with chicken, artichokes and creamy mozzarella.

Ingredients

• 2 cups shredded cooked chicken breasts


• 1 (14 ounce) can artichoke hearts, drained, chopped


• 2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA, divided


• 1/2 cup KRAFT 100% Parmesan Grated Cheese


• 1/2 cup chopped, drained oil-packed sun-dried tomatoes


• 2 (270 g) tubs PHILADELPHIA Italian Three Cheese Cooking Creme


• 1/2 teaspoon garlic powder


• 1/4 cup tightly packed fresh basil, chopped, divided


• 1 cup milk


• 12 lasagne noodles, cooked

Directions

1. Heat oven to 350 degrees F (175 degrees C).


2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes in large bowl. Mix Cooking Creme, garlic powder and 2 tablespoons basil in medium bowl until blended. Gradually whisk in milk. Stir half into chicken mixture.


3. Pour half the remaining Cooking Creme mixture into 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice; top with remaining noodles, Cooking Creme mixture and mozzarella. Cover.


4. Bake 25 minutes or until heated through, uncovering for the last 5 minutes. Sprinkle with basil; let stand 5 minutes before serving.

Creamy White Chicken and Artichoke Lasagne

Pasta with Scallops, Zucchini, and Tomatoes

My family’s favorite summer meal!

Ingredients

• 1 pound dry fettuccine pasta


• 1/4 cup olive oil


• 3 cloves garlic, minced


• 2 zucchinis, diced


• 1/2 teaspoon salt


• 1/2 teaspoon crushed red pepper flakes


• 1 cup chopped fresh basil


• 4 roma (plum) tomatoes, chopped


• 1 pound bay scallops


• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water cook pasta until al dente. Drain.


2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.


3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Pasta with Scallops, Zucchini, and Tomatoes

Skillet Lasagna from Land O"Lakes®

Take the fuss out of lasagna with this quick and easy stove-top recipe starting with flavorful Sauté Express® Sauté Starter.

Ingredients

• 6 ounces uncooked dried mafalda (mini lasagna noodles) or bowtie pasta


• 2 squares Land O’Lakes® Italian Herb Saute Express®


• 1 pound lean ground beef


• 3 cups fresh baby spinach leaves


• 1 (14.5 ounce) can diced tomatoes


• 1 cup shredded mozzarella cheese

Directions

1. Cook pasta according to package directions. Drain; set aside.


2. Melt Saute Express® squares in 12-inch nonstick skillet over medium heat just until bubbles begin to form.


3. Place ground beef into skillet. Cook 4 to 6 minutes or until browned. (Do not drain beef.)


4. Add spinach and diced tomatoes. Cook 2 to 3 minutes or until spinach is wilted and heated through. Add cooked pasta. Stir until well mixed.


5. Sprinkle with cheese. Continue cooking, without stirring, 2 to 3 minutes or until cheese is melted.

Skillet Lasagna from Land O"Lakes®

Cheater"s Enchiladas

Five ingredients, ten minutes prep time and twenty minutes to cook – now that’s what I call cheating, since it tastes good and takes little time.

Ingredients

• 1 (16 ounce) container sour cream


• 12 ounces shredded Monterey Jack cheese


• 1 (20 ounce) can green enchilada sauce


• 18 (6 inch) corn tortillas


• 1 (2 ounce) can chopped black olives

Directions

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


2. In a small bowl, combine the sour cream and 3/4 of the cheese.


3. Into a 9×13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas.


4. Bake for 20 minutes. Cut into squares and serve.

Cheater"s Enchiladas

Slow Cooker Sweet and Tangy Chicken

Very, very good! Serve the chicken and sauce over rice.

Ingredients

• 2 (18 ounce) bottles barbeque sauce


• 1 (15 ounce) can pineapple chunks


• 1 green bell pepper, chopped


• 1 onion, chopped


• 2 cloves garlic, minced


• 8 boneless, skinless chicken breast halves

Directions

1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.


2. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.


3. Cover, and cook on Low for 8 to 9 hours.

Slow Cooker Sweet and Tangy Chicken

Easy, Cheesy Tortellini Bake

This is such an easy recipe, but it looks and smells great, and tastes even better! Your guests will think you spent hours on it. You can add cooked Italian sausage, too! Great with a salad and garlic bread.

Ingredients

• 2 (9 ounce) packages cheese tortellini


• 1 (24 ounce) jar marinara sauce


• 1 (16 ounce) jar Alfredo sauce


• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry


• 1 tablespoon dried Italian seasoning


• 1 (8 ounce) package shredded Mozzarella cheese


• 1/4 cup freshly grated Parmesan cheese


• 1 teaspoon dried Italian seasoning

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8×8 inch baking dish.


2. Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.


3. Broil for a minute or two until cheese has melted and turned golden brown.

Easy, Cheesy Tortellini Bake

Easy Cheesy Skillet Lasagna

Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top–and there’s no compromise on flavor.

Ingredients

• 1 tablespoon olive oil


• 1 medium onion, diced


• 1 pound hot Italian sausage


• 1 medium red bell pepper, diced


• 2 cups sliced mushrooms


• 1 (24 ounce) jar Ragu® Old World Style® Traditional Sauce


• 1 (9 ounce) package no-boil lasagna sheets, broken into large pieces


• 1 cup water


• 1/2 teaspoon crushed dried rosemary


• 8 ounces ricotta cheese


• 8 ounces part-skim mozzarella cheese, shredded and divided


• 2 tablespoons minced fresh Italian parsley

Directions

1. Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.


2. Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.


3. Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.

Easy Cheesy Skillet Lasagna

Broccoli Beef II

A wonderful dish to make at home and it tastes like take-out. Beef strips are quickly marinated and then sauteed with broccoli and mushrooms in a rich sauce.

Ingredients

• 2 tablespoons low-sodium soy sauce


• 2 tablespoons fat-free Italian dressing


• 1 teaspoon cornstarch


• 1 tablespoon minced garlic


• 1 teaspoon ground ginger


• 3/4 pound round steak, cut into strips


• 6 cups water


• 5 cubes beef bouillon


• 4 ounces linguine pasta, uncooked


• 1/2 cup fat free beef broth


• 1 cup fresh mushrooms, sliced


• 1/2 cup sliced green onion


• 1 pound broccoli, separated into florets

Directions

1. In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.


2. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.


3. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

Broccoli Beef II

Beef Stroganoff II

Beef Stroganoff is typically a rich dish, yet it’s quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.

Ingredients

• 1 pound sirloin steak, cut into bite size strips


• 1 onion, chopped


• 1 1/2 tablespoons all-purpose flour


• 3/4 teaspoon salt


• 1/4 teaspoon paprika


• 1/8 teaspoon ground black pepper


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1 1/4 cups fat free sour cream


• 1 (8 ounce) package egg noodles

Directions

1. Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.


2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.


3. Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

Beef Stroganoff II

Amazing Simple Thai Tofu

You’d never guess it’s Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.

Ingredients

• 1 (14 ounce) package firm tofu, cut into 3/4 inch cubes


• 1/3 cup chopped green onion


• 1 1/2 teaspoons olive oil


• 1/2 teaspoon sesame oil


• 1 teaspoon soy sauce


• 2 teaspoons grated fresh ginger root


• 1/4 cup chunky peanut butter


• 3 tablespoons flaked coconut


• sesame seeds

Directions

1. Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.


2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

Amazing Simple Thai Tofu

Greek-Inspired Skillet Lasagna

I made up this recipe for my husband. He loved it!

Ingredients

• 1 pound ground lamb


• 1 onion, chopped


• 2 cloves garlic, minced


• 1/2 cup tomato paste


• 1 tablespoon ground cinnamon


• 1/2 teaspoon cayenne pepper


• salt and ground black pepper to taste


• 4 cups water


• 6 lasagna noodles, broken into 2-inch pieces


• 2 tablespoons balsamic vinegar


• 1 1/2 cups plain Greek yogurt


• 1 tablespoon chopped fresh mint


• 1/4 cup crumbled feta cheese


• 5 fresh mint leaves, chopped, or to taste

Directions

1. Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic to lamb; cook and stir until onion is translucent, 3 to 6 minutes.


2. Stir tomato paste, cinnamon, cayenne pepper, salt, and black pepper into lamb mixture; cook until spices are fragrant, 2 to 3 minutes. Add water, lasagna noodles, and balsamic vinegar to lamb mixture; bring to a boil. Cover skillet, lower heat, and simmer for 5 minutes. Remove cover and simmer until noodles are tender yet firm to the bite and sauce is thickened, 5 to 7 more minutes.


3. Stir Greek yogurt, 1 tablespoon mint, and salt together in a bowl. Spoon yogurt mixture, about 2 tablespoons per addition, across top of lasagna mixture. Sprinkle feta cheese over top and garnish with chopped mint leaves.

Greek-Inspired Skillet Lasagna

Quick Chicken Divan

My family loves this recipe. My kids love it because the broccoli is ’hidden’ under all the chicken and cheese! This is an excellent way to use up leftovers.

Ingredients

• 2 (10 ounce) packages frozen chopped broccoli


• 2 cooked boneless chicken breast halves, chopped


• 1 (10.75 ounce) can condensed cream of chicken soup


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1/2 cup mayonnaise


• 1 teaspoon lemon juice


• 1 1/2 cups shredded Cheddar cheese

Directions

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


2. Place broccoli in the bottom of a 9×13 inch baking dish. Top with the chicken.


3. In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.


4. Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

Quick Chicken Divan

Chicken Fiesta Salad

This is an attractive and zesty all in one dish. It’s full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Ingredients

• 2 skinless, boneless chicken breast halves skinless, boneless chicken breast halves


• 1 (1.27 ounce) packet dry fajita seasoning, divided


• 1 tablespoon vegetable oil


• 1 (15 ounce) can black beans, rinsed and drained


• 1 (11 ounce) can Mexican-style corn


• 1/2 cup salsa


• 1 (10 ounce) package mixed salad greens


• 1 onion, chopped


• 1 tomato, cut into wedges

Directions

1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.


2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.


3. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Chicken Fiesta Salad