Veggie Cheese Chowder

Ingredients:

4 C cubed potatoes

2 C sliced carrots

2 C chopped celery

1/2 c minced onion

2 tsp salt

4 C water (or sub chicken broth and omit the chicken base)

3 Tbsp chicken base

1 10oz pkg frozen broccoli

3 1/2 C milk

1/2 C margarine

1/2 C flour

1 Tbsp dry mustard

1 lb velveeta cheese

Directions:

PLACE first 4 ingredients in a large stew pot, add salt and water.

COOK until veggies are tender (20ish minutes)

ADD broccoli, chicken base, and milk

SIMMER 5 more minutes

IN separate pan melt margarine and then add flour and dry mustard to create a roux.

ADD roux to soup and stir until thickened.

CUT cheese into cubes; add to soup and stir till melted.

From Laura Nelson

Sweet and Sour Meatballs

Ingredients:

Rice

Heinz Chili Sauce

Grape Jelly

Frozen Meatballs

Directions:

COMBINE meatballs, whole bottle of Chili sauce, and about 2 C of jelly in crockpot.

COOK 4ish hours

COOK rice

SERVE meatballs and juice over rice

From Laura Nelson

Hawaiian Haystacks

Ingredients:

Rice

Cream of Chicken Soup

Grated Cheese

Pineapple Tidbits

Mandarin Oranges

Crunchy Chowmein noodles

Cashews

Directions:

COOK rice according to directions

HEAT soup in sauce pan and thin with milk/water to about gravy consistency.

DISH rice onto plate, top with soup, and pile on any desired toppings.

I know some people also like celery

Grilled Tilapia w/Mango Salsa

Ingredients:
1/3 C olive oil

1 Tbsp lemon juice

1 Tbsp soy sauce

1 Tbsp fresh minced parsley

2 cloves garlic, minced

1 tsp dried basil

1 tsp black pepper

1/2 tsp salt

3 - 4 tilapia fillets

1 large mango, peeled, pitted, and diced

1/2 red bell pepper, diced

2 Tbsp minced red onion

1 Tbsp chopped fresh cilantro

2 Tbsp lime juice

1 Tbsp lemon juice

Directions:

WHISK together first set of ingredients, pour into plastic bag and add tilapia fillets; MARINATE 30 - 45 minutes in fridge.

COMBINE second set of ingredients in second bowl, tossing well after adding lemon and lime juices so everything is covered, and refrigerate until ready to use.

PREHEAT grill (I use our Foreman grill) and cook Tilapia filets about 5 minutes or until white and fish flakes easily.

SERVE topped with mango salsa. (Could put over a rice pilaf or coconut rice)

Italian Rice Balls

This one takes some time

Ingredients:
1 C uncooked white rice
2 C water
2 tsp olive oil
3 cloves garlic, finely chopped
1/2 lb ground beef
salt and pepper to taste
1/2 C tomato pasta sauce
1/2 C parmesan cheese
1/2 C mozzarella cheese
2 eggs beaten
1 C Italian style bread crumbs
Rest of can/jar of tomato sauce

Directions:
COOK rice according to preparation directions
HEAT olive oil over medium heat then saute garlic for 2 - 3 minutes in oil
STIR in ground beef and cook till no longer pink, drain off excess grease
PLACE cooked rice, cooked ground beef, salt and pepper, 1/2 C pasta sauce in large bowl and mix.
ADD cheeses and mix well until melted
GENTLY form 2 - 3 in balls with rice mixture and place on baking sheets lined with parchment paper (I actually spoon these out with a ladle, just try to make a rounded blob, and *then finish shaping them after they are cooled)
REFRIGERATE for 15 - 20 minutes (or put in freezer 7 - 10 min)
*FINISH shaping into balls
ROLL each ball in beaten egg and then bread crumbs, return to parchment lined baking sheet
BAKE at 350* for 22 - 25 min.
SERVE with pasta sauce spooned over top like a gravy.

Pineapple Chicken Tenders

Ingredients:
Pineapple chunks
1 C pineapple juice (1 can of pineapple chunks may yeild enough juice)
1/2 C packed, light brown sugar
1/3 C soy sauce
1 - 2 lbs chicken tenders, cut into 1" pieces
skewers

Directions:
COMBINE pineapple juice, brown sugar, and soy sauce in sauce pan, heat, remove from heat just as it begins to boil.
ALLOW to cool about 10 minutes.
PLACE cut chicken tenders in a bowl and pour 1/2 - 2/3 cooled marinade over top, place in fridge for at least 30 minutes.
LOAD up skewers with pineapple chunks and chicken pieces.
GRILL.
SERVE over rice, use remaining marinade as sauce over skewers and rice.

Ham N Egg Skillet

Great for breakfast or dinner!

Ingredients:
3 small to med potaotes, peeled and cubed
1 - 2 Tbsp butter
1/4 C chopped onion
1/4 C chopped green pepper
1 C cubed, fully-cooked ham
5 - 6 eggs beaten
1 C shredded cheddar or mozarella cheese

Directions:
SAUTE cubed potaotes and onion in a skillet with butter till potatoes begin to brown and soften.
ADD green peppers and cubed ham, cook for 3 - 4 minutes
ADD eggs and cook until all eggs are done.
REMOVE from heat and sprinkle cheese on top and allow a few minutes to melt.

Coconut Chicken Fingers or Shrimp

Ingredients:
8-12 chicken tenders, thawed
2 eggs, slightly beaten
1/2 C flour
1 C sweetened coconut flakes, chopped to about same size as bread crumbs
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp curry powder
1/4 tsp onion powder

Directions:
PREHEAT oven to 450*
WORK with one chicken tender at a time
COMBINE coconut, bread crumbs and spices in a shallow dish
DREDGE thawed chicken tenders through flour, should stil be wet with own chicken juices
AFTER dip each in egg until coated
COAT tender in coconut/bread crumb/spice mixture. Press mixture on firmly so it is well coated.
COOK on foil/parchment covered cookie sheet @450* for 18 - 20 minutes
SERVE with sweet and sour sauce.

*Taken from OurBestBites.com

**If using shrimp, Preheat oven to 400*. Use med to large shrimp, thawed, peeled, and deveined.
Cook @ 400* for 15 to 20 mins.

Alfredo Sauce

Ingredients:
2 c lowfat milk
3 oz lowfat cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves
1 c grated parmesan cheese

Directions:
PROCESS first 4 ingredients in a blender until smooth and set aside.
MELT butter on med-high heat, and then add garlic
SAUTE about 30 sec. Should be bubbly
ADD milk minture to pan and stir constantly, 3 - 4 mins, until comes to a simmer
KEEP stirring and let cook a few more minutes, should thicken
REMOVE from heat, add cheese, stir and cover, let stand for atleast 10 minutes

USES:
Over pasta
dip breadsticks
sauce for pizza
mix w/pesto or marinara

*From Laura Nelson

Tamale Pile Up

Ingredients:
1/2 lb hamburger, browned and drained
1 (14oz) can Mexican stewed tomatoes
1 tbsp chili powder
1 Tbsp chopped green chilis
9x9 pan of corn bread
grated cheese
sour cream
gaucamole

Directions:
COMBINE 1st 4 ingredients in a skillet over the stove and bring to boil.
REDUCE heat and simmer 20 minutes.
SLICE cornbread and serve.
POUR tamale sauce on top of bread and top with cheese, sour cream, gauc, etc.

*From Laura Nelson's recipes

Easy Chili (even Jonny will eat!)

Ingredients:
1 lb ground beef
1 onion, chopped
salt and pepper
1 heaping Tbsp flour
1 - 15 oz can kidney beans
1 - 15 oz pinto beans
1 - 15 oz black beans
1 - 16 oz can tomatoes
1 - 8 oz can tomato sauce
2 Tbsp chili powder
2 tsp cumin

Directions:
BROWN ground beef and onion. Drain grease. Salt and pepper to taste.
SPRINKLE flour over ground beef mixture
ADD remaining ingredients and simmer 2 - 3 hours

*Tip - serve with fritos, grated cheese, and sour cream

Slow Cooker Chicken and Dumplings

Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 onion, finely diced / 1/2 C dehydrated onion
1-2 cans chicken broth
1 package refrigerated biscuit dough, each biscuit cut into 4-6 pieces
herbs and spices to taste

Directions:
PLACE chicken, onion, and cream of chicken soup in slow cooker, and fill with enough broth to cover.
COVER and cook 5 - 6 hours on high
ABOUT 60 - 90 minutes before serving place biscuit pieces in slow cooker and push down to make sure they are covered.

Taco Pockets

Ingredients:
Taco Fixings - taco meat*, beans, cheese, ^sour cream, onions, olives, ^guac, tomatoes
Crescent rolls

*For Taco meat it is best to drain the meat after you have cooked it sufficiently that the meat has absorbed the taco seasonings

Directions:
UNROLL crescent rolls but leave the two triangles that have their diagonal sides touching, together. Pinch the seam closed so you have one rectangle.
SPOON taco meat, beans, tomatoes, etc into center of dough rectangle.
ADD cheese if desired. ^I left the sour cream and guac as ssomething to spread on the top or have on the side so the dough would cook all the way and not be doughy.
FOLD sides over the top and pinch closed all the way around so it makes a pocket.
COOK according to directions on crescent roll can. Watch the last few minutes as cook times may vary since the roll isnt actually rolled up.

Parmesan Garlic Chicken

Ingredients:
1/2 c grated parmesan cheese
1 envelope Good Seasons italian dressing mix
1/2 tsp garlic powder
1/2 - 1 c crushed corn flakes (my addition)
4 -5 chicken breasts

Directions:
MIX cheese, garlic powder, crushed corn flakes, and about 3/4 of dressing packet
MOISTEN chicken with water; coat with cheese mixture and place in shallow baking dish
SPRINKLE remaining italian mix over top of chicken
BAKE at 400 for 20 - 25 minutes

From Good Season's recipes

Ginger Chicken and Cashews

Ingredients:
Sauce:
1 1/2 c chicken broth
1/2 c hoison sauce
1 Tbsp cornstarch
3/4 tsp brown sugar
3/4 tsp ground ground ginger

Coating:
1/4 c cornstarch
1 1/2 tsp ground ginger
1/4 tsp curry powder (could sub cumin if you hate curry and still tastes good)

Rest:
2lbs chicken breast cubed
1 bunch of broccoli *
3 Tbsp extra virgin olive oil
1 Tbsp sesame oil (we didnt have this and it was fine)
1 tsp sesame seeds
1/2 c cashews

*The recipes on allrecipes.com actually had 1 - 2 bell peppers instead of broccoli but I dont like bell peppers, hence the substitution.

Directions:
WHISK together all the ingredients for the sauce in a bowl
COMBINE all coating ingredients in a large plastic bag and shake to mix; ADD chicken and shake to coat
HEAT the oil(s) in a large skillet/wok on med - high heat and cook chicken till begins to brown and center is no longer pink, 4 - 6 minutes
ADD the broccoli/pepper to the pan and cook another 3 - 4 minutes
ADD sauce boil about 5 minutes until sauce thickens
ADD sesame seeds and cashews

Serve over rice

Stuffed Burger Bundles

Ingredients:
Burgers
1 lb hamburger, uncooked
1 pkg Stove Top (prepared)
1/3 c evaporated milk

Sauce
2 cans cream of mushroom
2 T ketchup
4 tsp Worchestershire sauce

MIX the hamburger and evaporated milk
MAKE balls a little smaller than a tennis ball. Flatten into circle and put stove top in the middle.
FOLD hamburger around the stuffing and seal. Place on a greased 9 x 13

COMBINE sauce ingredients and pour over balls

BAKE uncovered at 350* for 45 min to an hour. Serve with rice or egg noodles

From Laura Nelson

Loaded Twice Baked Potatoes

INGREDIENTS:
4 medium potatoes
1/2 lb lean ground beef
1 C broccoli florets chopped
1 C water
1 C shredded reduced fat cheddar cheese
1/2 C reduced fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 scallions, sliced (optional)

DIRECTIONS:
PIERCE potatoes all over with fork and either bake in oven or in microwave until soft (about 20 minutes on medium in microwave)
BROWN meat, transfer to bowl and then ADD broccoli and water to pan and cook till tender
DRAIN broccoli and add to meat
CUT off top 1/4 or so of each potato
SCRAPE cooked potato off tops and out of the middle of potaotes
MIX scrapped potatoes, 1/2 cheddar cheese, sour cream, salt, pepper and scallions in a bowl and mash.
ADD broccoli and meat
FILL potato shells with mixture and then top with remaining cheese
MICROWAVE on high 2 -4 minutes or place back in oven 5 -7 minutes

Taco Pie

Ingredients:
2 cans of cresent rolls or 1 can of pizza dough
2 lbs ground beef
2 packets taco seasoning
cheese
sour cream
tortilla chips
anything else you like on tacos...
lettuce
salsa
avocado
olives.....

Directions:
SPREAD dough on bottom of 9x13 pan and bake according to directions or until slightly browned
BROWN beef in pan and follow taco seasoning directions
SPREAD seasoned beef on top of cooked bread dough
LAYER sour cream, cheese, and some crushed tortilla chips (large pieces) on top
PLACE back in oven for 7-10 minutes till cheese is melted
TOP with whatever other toppings you may want.

Potato Soup

Ingredients:
4 C diced Potatoes
1/2 c diced onions
1 1/2 C chicken broth
1 - 2 chicken bouillon cubes
2 c milk
1 c sour cream
1 Tbsp choppped parsley
2 - 3 Tbsp butter

Directions:
Combine all ingredients in large saucepan. Cook until tender. Puree a little less than half of the potatoes in the blender, then add to thicken. Add 1 1/2 c grated cheese and 1/2 to 1 can of corn. Heat till boiling and cheese is melted.

From Holt cookbook

Chicken Cordon Bleu Casserole

Ingredients:
2 cups cooked cubed chicken (boil it or used canned chicken)
2 cups ham (I buy it already cubed from the store or cut up lunch meat)
2 cups uncooked instant rice
2 cups sour cream
2 cups grated cheese
2 cans Cream of chicken soup
Crushed Ritz crackers
Onion salt

Directions:
PREHEAT oven to 350
MIX all ingredients except for Ritz. Put in a 9x13 baking dish.
SPRINKLE Ritz and onion salt on top.
COVER and bake for 45 minutes to 1 hour until crackers are well toasted.

*From Chiara Yeates recipes