Lazy Cabbage Roll Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 medium onion, chopped
• 3 Tbs rice
• 1 can tomato soup
• 3 cups chopped cabbage
• Salt and pepper

DIRECTIONS:

1. Brown ground beef with onion, salt and pepper. Stir frequently and drain grease. Add rice, soup and 1 soup can of water. Simmer for 10 minutes
2. Place cabbage in 2 quart greased casserole dish. Cover with meat mixture.
3. Bake at 325° for 1.5 hours.

* I add sour kraut on the bottom and on the top layer to make it a bit more sour. I also top it off with some sliced smoked sausage. You can add some on the bottom as well, for a smokey flavor. I also suggest adding some salt and pepper or even some chicken broth to kick it up a notch.

Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Tbs unsalted butter
• 3 Tbs all-purpose flour
• 2 cups chicken broth
• 1 shallot (or onion), minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbs fresh lemon juice
• 1/2 cup sour cream
• 2 cups grated parmesan cheese
• 3 cups frozen broccoli florets, thawed
• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 cup cracker crumbs (I like Ritz, but use your favorite)

DIRECTIONS:

1. Preheat oven to 325°. In a saucepan, melt butter over low heat and add the flour. Cook for about 3 minutes. Add the broth and shallot (or onion), and increase the heat to bring the mixture to a boil. 
2. Reduce to a simmer, stirring occasionally until the mixture thickens (about 10 minutes). Add the salt, pepper and lemon juice. Remove from heat, and stir in the sour cream and 1/4 cup of the parmesan.
3. Arrange the broccoli in a 2-quart gratin dish, and pour half the sauce over it. Arrange the chicken on top of the broccoli and pour on the remaining sauce. 
4. Top with cracker crumbs and remaining cheese. Bake for 20 minutes. Then put the dish under the broiler until the cracker crumbs are golden brown (about 1 minute).

Pasta e Fagioli

INGREDIENTS:

• 2 Tbs olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 4 medium carrots
• 3 stalks celery
• 1/2 Tbs dried parsley
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1 can (15 oz) kidney beans
• 1 can (15 oz) white beans
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup frozen green beans
• 2 tsp chicken base
• 3 cups water
• 6 oz dry pasta
• Salt and pepper to taste
• 5 oz shredded Italian cheese

DIRECTIONS:

1. Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbs of olive oil and cook over medium heat until the onions become transparent (3-5 minutes).
2. Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding the pot. Stir everything together and bring it up to a simmer.
3. Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up a bit to dissolve the bouillon. Add the dry pasta and bring the pot up to a simmer. Add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally as it simmers to prevent the pasta from sticking to the bottom.
4. Give the dish a quick taste and adjust the seasoning to your liking. Ladle the Pasta e Fagioli into a bowl and top with shredded Italian cheese (parmesan, romano or asiago).

Stuffed Green Peppers

INGREDIENTS:

• 6 green peppers
• salt and pepper to taste
• 1 lb ground beef
• 1/3 cup chopped onion
• 1 (14.5 oz) can whole peeled tomatoes, chopped
• 1 tsp Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1 (10.75 oz) cans condensed tomato soup

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350°. Stuff each pepper with the beef and rice mixture an place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly.

Easy Cheesy Chicken

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 1 can cream of chicken soup
• 1 cup frozen (or fresh) broccoli
• Cheese of your choice (I use sharp cheddar for the extra kick)
• A little olive oil

DIRECTIONS:

1. In a skillet with a little olive oil, cook the chicken.
2. In a separate sauce pan, combine the can of cream of chicken with 1/2 can water. Bring to a boil, reduce heat and add broccoli.
3. To serve, place one chicken breast on a plate. Top with some cheese, then a little of the sauce, then more cheese.
4. Serve with rice to make a little more filling.

Tuna Pasta Salad with Peas

INGREDIENTS:

• 12 oz bow tie pasta
• 5 oz can chunk light tuna in water
• 1 medium lemon, juiced
• 1/2 cup diced onion (yellow, purple or green)
• 1/2 tsp salt
• Fresh ground black pepper, to taste
• 3/4 cup light mayonnaise
• 2 cups frozen sweet peas

DIRECTIONS:

1. Take 2 cups of peas out of the freezer and let thaw on the counter. Cook the bow tie pasta according to the package directions (boil 5-7 minutes). Drain in a colander and let cool.
2. As the pasta is draining and cooling, combine the rest of the ingredients (peas, tuna, mayonnaise, lemon juice, onions, salt and pepper). Adjust the lemon juice, salt and pepper to taste.
3. If your pasta is still hot when you are finished combining the rest of the ingredients, run cold water over it until it has cooled down. Make sure to drain the pasta well before combining it with the rest of the ingredients. Stir the pasta into the pea/mayonnaise mixture until it is well coated. Refrigerate until you are ready to serve.

*You can put the frozen peas directly into the salad without thawing them first as long as you do not plan on serving the salad right away.

*If you want your tuna to stay in chunks, add it last (after the pasta).

Beef Fajitas

INGREDIENTS:

• 1 lb beef (flank steak or thin strips)
• 5 Tbs vegetable oil, divided
• 2 Tbs lime juice (or 1 lime)
• 2 cloves garlic
• 1 bunch fresh cilantro
• 1/2 Tbs chili powder
• Salt and pepper to taste
• 2 medium green bell peppers
• 1 medium red bell pepper
• 1 yellow onion
• 6 (6 inch) tortillas
• 8 oz sour cream
• 1 medium avocado (optional)

DIRECTIONS:

1. The night before: Combine 3 tbs of vegetable oil with the lime juice, chili powder, garlic (minced), a handful of cilantro (chopped) and about 1/8 tsp of salt. Mix it up - add the beef and stir to coat the meat. Cover and keep in fridge until you are ready to cook the next day.
2. Clean and thinly slice the bell peppers and onion. Heat a large, heavy bottomed skillet with 2 tbs of vegetable oil over very high heat (as high as it will go without the oil smoking). Toss in the sliced vegetables, season with salt and pepper and cook them until the edges get brown and carmelized. Remove them from the pan and set aside.
3. Toss the meat, marinade and all, into the same hot skillet. Stir and cook until the meat is fully cooked.
4. Prepare a fajita assembly line with the tortillas, meat, vegetables, sour cream, fresh cilantro and sliced avocados.

Crunchy Chicken

INGREDIENTS:

• Boneless, skinless chicken breast, cut into 3-4 inch pieces
• Seasoned bread crumbs
• Butter
• Any seasoning to add to the seasoned breadcrumbs

DIRECTIONS:

1. Melt butter. Dip chicken pieces in butter. Then dip into seasoned breadcrumbs. Dip back into the melted butter, and back into the breadcrumbs.
2. Place chicken onto a baking sheet. 
3. Bake at 350° for 35-45 minutes, until golden brown.

*For a twist, add Parmesan cheese to the breadcrumb mixture

Chicken Salad

INGREDIENTS:

• 4 chicken breasts
• 1/2 cup mayo
• 1 cup (or more) of Marzetti slaw dressing
• 3/4 cup of grapes, cut in fourths
• 1/2 cup celery
• 1/4 cup of pecans
• 2 Tbs onion, minced
• 1 tsp celery seed

DIRECTIONS:

1. Cook chicken in crockpot for 6-8 hours. Pull apart when finished cooking.
2. Mix all the ingredients and add the pulled apart chicken.

Cajun Chicken Pasta

INGREDIENTS:

• 4 oz linguine pasta
• 2 skinless, boneless chicken breast halves
• 2 tsp Cajun seasoning
• 2 Tbs butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 fresh mushrooms, sliced
• 1 green onion, chopped
• 1 cup heavy cream
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp ground black pepper
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5-7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2-3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Pinwheels

INGREDIENTS:

• Ground beef
• Onions
• Can of mushrooms
• 1 can of Pillsbury croissants
• Can of mushroom soup

DIRECTIONS:

1. Cook hamburger, chopped onions and can of mushrooms together. 
2. Once cooked, lay the croissant dough out flat (into one large rectangle - do not separate the triangles). Pour the meat mixture onto the dough and roll it up.
3. Once rolled up, cut slices (like you would cut cinnamon rolls) and put on a pan. Bake in the oven according to the directions on the croissant package.
4. Warm up the can of mushroom soup. Once the rolls are done, take them out and pour the mushroom soup on top.

(Another) Chicken Tortilla Soup

INGREDIENTS:

• 2 Tbs extra virgin olive oil
• 1 small onion, diced
• 2 Tbs minced garlic
• 2 jalepenos, finely diced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (14.5 oz) can black beans, rinsed and drained
• 3 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt
• Freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• 1 (8 inch) flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted and sliced
• 1 cup shredded Monterrey cheese

DIRECTIONS:

1. In a large saucepan, heat the extra virgin olive oil. Add the onions and cook for 2 minutes.
2. Once the onions have softened, add the garlic and jalepenos - cook for another minute.
3. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken breasts.
4. Cook the chicken for 20-25 minutes. Once chicken is cooked, remove from pot.
5. When cool enough to handle, shred it and set aside.
6. Add lime juice and fresh cilantro to the pot. 
7. In a serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge. Add grilled tortilla strips, avocado slices and cheese.

Spiced Orange Chicken

INGREDIENTS:

• 1 cup orange juice
• 1 cup white wine
• 1/3 cup honey
• 4 garlic cloves, pressed
• 1 Tbs coriander
• 2 tsp cumin
• 2 tsp turmeric
• 1 lb chicken breast
• 1 bag frozen broccoli florets
• Whole wheat orzo

DIRECTIONS:

1. Combine first 6 ingredients in the crockpot and mix together.
2. Add chicken breasts and coat with mixture. Add broccoli.
3. Cook on high for 3 hours. Serve with whole wheat orzo.

Chicken Curry

INGREDIENTS:

• 1 tsp grated ginger
• 1 onion, finely chopped
• 5 cloves garlic, pressed
• 1 Tbs ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 can diced tomatoes
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamon
• 1/4 tsp ground cloves
• 1 lb chicken breasts

DIRECTIONS:

1. Mix together the first 11 ingredients (ginger thru tomatoes) in the bottom of a slow cooker
2. Add chicken and coat with mixture. Cook on low for 4 hours.
3. Shred chicken and mix in the remaining ingredients.

Chicken Tortilla Soup

INGREDIENTS:

• 4 chicken breast halves
• 2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes (I buy Rotel tomatoes and green chilies in the can together)
• 1 cup salsa
• 1 (14 oz) can chopped green chilies
• 1 (14 oz) can tomato sauce
• Grated cheese
• Tortilla chips

DIRECTIONS:

1. Combine all ingredients, except chips and cheese, and place into the crockpot
2. Cook on low for 8 hours (I make it at lunchtime and cook for 5 hours and it is great)
3. Put chips in bowl and ladle soup on top. 
4. Top with cheese.

Chicken Ring

INGREDIENTS:

• 2 cans crescent rolls
• 2 cans chunk chicken, drained and shredded
• 1 cup cheddar cheese
• 1/3 - 1/2 cup mayonnaise
• 1 small can sliced black olives
• 1 small jar pimentos
• 1 small onion, chopped
• 1/2 cup broccoli, chopped

DIRECTIONS:

1. Preheat oven to 350°
2. Mix all ingredients, except the crescent rolls.
3. Unroll the croissants and arrange them on a circle, with the bases overlapping and the points towards the outside on a round pizza stone. (Use a regular pizza pan if you don't have the stone)
4. Scoop the mixture onto the largest part of the crescent roll. Pull the points of the crescent roll over the filling into the center of the circle. (Not all the filling will be covered)
5. Bake 20-30 minutes until inside is warm and crescents are golden brown.

Chicken Puffs

INGREDIENTS:

• 2 skinless, boneless chicken breast halves, cubed
• 3 Tbs chopped onion
• 3 cloves garlic, peeled and minced
• 3/4 (8 oz) package cream cheese
• 6 Tbs butter
• 3 (10 oz) cans refrigerated crescent roll dough

DIRECTIONS:

1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325°
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tbs of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake for 12 minutes, or until golden brown.

Creamy Potato Lasagna

INGREDIENTS:

• 1 (12 oz) jar Alfredo sauce
• 1 cup milk
• 3 lbs potatoes, peeled and sliced lengthwise about 1/8 inch thick
• 5 Tbs grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 cups diced ham
• 1 (10 oz) package chopped frozen broccoli, thawed
• 2 cups shredded Swiss cheese

DIRECTIONS:

1. Preheat oven to 400°
2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tbs of Parmesan cheese and salt and pepper to taste.
3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
4. Cover and bake at 400° for 45 minutes, then uncover and bake at 350° for additional 25 minutes or until potatoes are tender. Let stand 10-15 minutes before serving.

Bow Ties with Sausage, Tomatoes and Cream

INGREDIENTS:

• 1 (12 oz) package bow tie pasta
• 2 Tbs olive oil
• 1 lb sweet Italian sausage, casings removed and crumbled
• 1/2 tsp red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 oz) can Italian style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 tsp salt
• 2 Tbs minced fresh parsley

DIRECTIONS:

1. Bring a large pot of slightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Baked Barbecue Chicken

INGREDIENTS:

• 1 (8 oz) can tomato sauce
• 2 tsp vinegar
• 2 tsp chopped fresh parsley
• 1 tsp Worcestershire sauce
• 1 tsp ground mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp garlic powder
• 4 boneless chicken breasts
• 1 tsp extra virgin olive oil

DIRECTIONS:

1. To make the BBQ sauce, combine the first 8 ingredients.
2. Heat oven to 350°
3. Season chicken on both sides with salt and pepper. heat oil in large nonstick skillet over medium-high heat. Add chicken and cook until browned.
4. Place chicken, in single layer, in an ovenproof baking dish and spoon BBQ sauce evenly on top.
5. Bake for 18-20 minutes, until chicken is cooked through and sauce is bubbling.

Turkey Parmesan

INGREDIENTS:

• Whole wheat pasta or No pasta
• 2 cups low-sugar pasta sauce
• 1/2 cup pine nuts, coarsely chopped
• 1 oz freshly grated Parmesan cheese (1/4 cup)
• 1/2 tsp Italian seasoning
• 1 lb turkey cutlets, about 1/3 inch thick
• 2 tsp extra virgin olive oil
• 2 oz shredded part skim mozzarella cheese
• Salt and pepper

DIRECTIONS:

1. Heat oven to a broil. Bring sauce to low simmer in small saucepan over medium-low heat. Remove from heat and cover to keep warm.
2. Stir together pine nuts, Parmesan cheese and Italian seasoning in a wide/shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
3. Heat oil in large nonstick skillet over medium-low heat. Add turkey and cook until golden brown and juices run clear. If nuts brown too quickly, reduce heat.
4. Place turkey in a baking pan. Top evenly with mozzarella cheese and broil until cheese melts, about 30 seconds.
5. Spoon 1/2 cup warm sauce on each place and top with piece of turkey.

Shepherd's Pie

INGREDIENTS:

• 5 potatoes, peeled and quartered
• 1 lb ground beef
• 1 (4 oz) can sliced mushrooms
• 1 (15 oz) can mixed vegetables
• 1 (10.75 oz) can cream of mushroom soup
• 1 (10.75 oz) can cream of celery soup
• Salt and pepper to taste
• 3 Tbs butter

DIRECTIONS:

1. Preheat oven to 350°. Coat a 9x13 baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan.
4. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt/pepper. Heat through. Pour into prepared baking dish. Cover with mashed potatoes and dot with butter.
5. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

Chicken Stir Fry

INGREDIENTS:

• 2 tsp oil
• 3 chicken breasts, cut into 1 inch pieces
• 1 tsp garlic
• 1 (8 oz) can tomato sauce
• 1/2 cup soy sauce
• 1 tsp sugar
• 1 bag frozen stir fry veggies
• White rice

DIRECTIONS:

1. Heat 2 tsp oil on medium high. Add chicken breasts and 1 tsp of garlic. Cook until chicken is done.
2. Add tomato sauce, soy sauce, sugar and frozen veggies. Cover and turn heat to low. Cook until veggies are tender.
3. Serve over white rice.

Chicken Stuffed Shells

INGREDIENTS:

• 2 cups cooked chicken, cut into small pieces
• 1 box Stove Top chicken stuffing
• 1/2 cup mayonnaise
• 1 box large shells, boiled
• 2 cans cream of mushroom soup (can also use cream of onion or cream of celery)
• 1 1/4 cups chicken broth
• Parmesan cheese

DIRECTIONS:

1. Cook stuffing. Mix chicken, stuffing and mayonnaise together.
2. Stuff the shells and put into 9x13 pan. Set aside.
3. Combine soup and chicken broth. Stir. Pour soup mixture over the shells and sprinkle with cheese.
4. Place in oven at 350° for 1 hour.

Jambalaya

INGREDIENTS:

• 1 lb chicken, or 3 pieces
• 2 packages diced ham
• 1 package shrimp (salad or regular size if you want to de-tail them)
• 1 package sausage (like the links of Kielbasa)
• 1 onion, cut into small pieces
• 1 or 2 green peppers, cut into small pieces
• 3 or 4 celery stalks, cut into bite size pieces
• 4 cans chicken broth
• 4 cups rice
• 3 bay leaves
• Hot sauce, add to taste
• Chili powder, add to taste

DIRECTIONS:

1. Add 2 Tbs of oil to a (very) large stew pot.
2. Cut up the chicken into bite size pieces and add to the stew pot. Cook about 10 minutes or until chicken is done.
3. Cut up the sausage into bite size pieces. Add sausage and ham to pot.
4. Add celery, onion and green pepper. Cook until they are translucent.
5. Add chicken broth, bay leaves, rice, chili powder and hot sauce. Bring to a boil and then simmer for 20 minutes, until rice is cooked. Stir a lot to keep rice from sticking to the bottom of the pan.

*I pre-cut my chicken, green pepper, onion, celery and sausage into bite-size pieces so I can just throw them in when needed

Beef & Biscuit Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 can tomato soup, undiluted
• 1/4 cup milk
• 1 can whole kernel corn, drained 
• 1 can kidney beans, drained and rinsed
• 2 Tbs minced onion
• 2 tsp chili powder
• 1 cup cubed velveeta
• 1 tube refrigerated biscuits
• 2 Tbs melted butter

DIRECTIONS:

1. Brown hamburger in a skillet. Drain and return to pan.
2. Add corn, beans, onion, chili powder, tomato soup and milk. Heat until boiling.
3. Remove from heat. Stir in cheese until melted.
4. Pour into a lightly greased 9x13 baking dish. Bake at 375° for 10 minutes until hot and bubbly
5. While #4 is in the oven, brush biscuits with butter and roll in cornmeal. When #4 is done, remove from oven and place biscuits on top. Bake another 10-15 minutes until biscuits are light brown and cooked throughout.

Crockpot Sesame-Seed Chicken

INGREDIENTS:

• 3 lbs skinless chicken thighs
• 1/2 cup soy sauce
• 2 Tbs sherry wine
• 1/3 cup packed brown sugar
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• 2 Tbs ketchup
• 2 Tbs toasted sesame seeds

DIRECTIONS:

1. Place chicken thighs in slow cooker.
2. Whisk together remaining ingredients on a bowl, then pour over chicken, making sure to get sauce on every piece.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Spaghetti Casserole

INGREDIENTS:

• 1 (16 oz) package angel hair pasta
• 1 1/2 lbs ground beef
• 1 (26 oz) jar spaghetti sauce
• 2 (8 oz) cans tomato sauce
• 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
• 1 (8 oz) cup sour cream
• 2 (8 oz) cups shredded Colby-Monterey jack cheese

DIRECTIONS:

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink. Drain.
3. Stir in spaghetti sauce and tomato sauce. Remove from heat.
4. Drain pasta. Combine soup and sour cream.
5. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. 
6. Makes 2 casseroles. Cover and freeze one casserole for up to 3 months.
7. Cover and bake the other at 350° for 55-65 minutes or until cheese is melted. 
8. To use frozen casserole: thaw in refrigerator overnight. Remove 30 minutes before baking. Bake as directed.

Hoagie Dip

INGREDIENTS:

• 1/2 lb deli ham, thinly sliced
• 1/2 lb genoa or hard salami, thinly sliced
• 1/2 lb provolone cheese, sliced
• 2 cups mayonnaise
• 1 tsp oregano
• 1 Tbs red wine vinegar
• 1 onion, chopped
• 1/2 head iceburg lettuce, shredded
• 2 tomatoes, diced
• 12 hoagie rolls, torn into pieces for dipping

DIRECTIONS:

1. Cut ham, salami & cheese into pieces. Place in a large bowl.
2. In a medium bowl, mix together mayonnaise, oregano and red wine vinegar. Add the mayonnaise mixture to the ham mixture, 1/2 cup at a time, until meats and cheeses are well combined.
3. Add chopped onion.
4. Just before serving, mix in lettuce and chopped tomatoes. Serve with hoagie pieces for dipping.

Casserole Olé

INGREDIENTS:

• 1 lb hamburger
• 1 (17.25 oz) jar enchilada sauce
• 1 (8 oz) jar taco sauce
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 soup can of milk
• 1 bag Doritos (plain)
• Shredded cheddar or Mexican blend cheese

DIRECTIONS:

1. Brown hamburger. Drain and set aside.
2. Combine enchilada and taco sauces and heat. Add soups and milk - mix well. Continue heating.
3. Line pan with crushed Doritos. Top with one half of the soup/sauce mixture. Top with meat and cheese, then with the remaining soup/sauce mixture. Sprinkle more Doritos on top.
4. Bake at 350° for 30-45 minutes, adding additional cheese during the last 10 minutes of baking.

Beef Sirloin Steak with Baby Spinach

INGREDIENTS:

• 2 Tbs olive oil
• 1 (1 lb) boneless beef sirloin steak, 3/4-inch thick, cut into 4 pieces
• 1 large onion, sliced
• 1 small red pepper, chopped
• 3 cloves garlic, minced
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1/2 cup water
• 2 Tbs balsamic vinegar
• 1 Tbs chopped fresh rosemary leaves
• 1 (7 oz) bag fresh baby spinach
• Hot mashed potatoes

DIRECTIONS:

1. Heat 1 tbs oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
2. Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
3. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.

Chicken Fiesta Chowder

INGREDIENTS:

• 3 Tbs all-purpose flour
• 1 (1.4 oz) package fajita seasoning, divided
• 4 skinned and boned chicken breast halves, cubed
• 3 Tbs vegetable oil
• 1 medium onion, chopped
• 1 tsp minced garlic
• 1 (15 1/4 oz) can whole kernel corn with red and green peppers, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14 1/2 oz) can Mexican-style stewed tomatoes
• 1 (4.5 oz) can chopped green chilies
• 3 cups water
• 1 cup uncooked instant brown rice
• 1 (2 1/4 oz) can sliced ripe olives (optional)
• 1 (10 3/4 oz) can condensed nacho cheese soup
• 3 Tbs chopped fresh cilantro
• 1 Tbs lime juice
• Garnish: chopped fresh cilantro
• Breadsticks (optional)

DIRECTIONS:

1. Combine flour and 2 tbs fajita seasoning in a heavy-duty zip-top plastic bag. Add chicken - seal and shake to coat.
2. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high. Add onion and garlic. Saute for 5 minutes.
3. Stir in remaining fajita seasoning, corn, next 5 ingredients, and if desired, olives. Bring mixture to a boil. Reduce heat to medium-low - cover and simmer for 5 minutes.
4. Remove lid and stir in nacho cheese soup, chopped cilantro and lime juice.
5. Garnish, if desired and serve with breadsticks (optional)

Italian Wedding Soup

INGREDIENTS:

• 1 lb extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 Tbs grated Parmesan cheese
• 1 tsp dried basil
• 3 Tbs minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed & thinly sliced)
• 1 cup seashell pasta
• 3/4 cup diced carrots

DIRECTIONS:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot, heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs.
3. Return to boil. Reduce heat to medium. Cook at a slow boil, stirring frequently, for 10 minutes or until pasta is "al dente", and the meatballs are no longer pink inside.
4. Serve hot with Parmesan cheese sprinkled on top.

Taco Soup

INGREDIENTS:

• 2 lbs ground meat (beef or turkey)
• 1 small onion
• 2 cans black beans
• 1 can diced tomatoes
• 1 small bag frozen corn (or 1 can)
• 1 envelope taco seasoning
• 1 envelope Hidden Valley ranch dressing
• 1 cup water
• Sour cream
• Cheddar cheese
• Bag of nacho chips

DIRECTIONS:

1. Cook meat and onion until done. Drain fat.
2. Add beans, corn, tomatoes, water and seasoning. Simmer 20-30 minutes.
3. Crush chips and sprinkle on top.
4. Serve with sour cream and cheese.

Souped Up Meatballs

INGREDIENTS:

• 1 Tbs butter
• 1 onion, minced
• 1 can chicken and rice soup
• 1 lb ground beef (rolled into small balls, approximately 1 inch in diameter)
• 1 can tomato soup
• 3/4 cup water
• Pinch of garlic powder

DIRECTIONS:

1. Melt butter in large skillet. Add onion and cook until tender.
2. Stir in both soups (undiluted) and add 3/4 cup water. Heat until just boiling and then simmer, stirring occasionally.
3. Drop in meatballs and cook slowly in sauce for 1 hour.
4. Serve over mashed potatoes or bread.

Carrot Soup

INGREDIENTS:

• 1/2 lb lean ground beef
• 2 cans tomato sauce
• 2 cups sliced carrots
• 1/2 cup chopped onions
• 2 cups water
• Pinch of garlic powder
• Pinch of basil

DIRECTIONS:

1. Cook ground beef in large soup pot. Drain grease.
2. Add tomato sauce, sliced carrots, chopped onions and spices. Stir in water.
3. Cover and bring to a boil. Reduce heat and simmer 30-35 minutes or until carrots are tender, stirring occasionally.

Baked Mac and Cheese

INGREDIENTS:

• 2 cans cheddar soup
• 1 can milk
• 1 bag (2 cups) shredded cheddar cheese
• 1 bag (2 cups) shredded mozzarella cheese
• 1/2 small stick velveeta cheese
• 1 stick butter
• 1 box ziti noodles
• Bread crumbs

DIRECTIONS:

1. Boil ziti according to directions on box.
2. Mix soup, milk, 1/2 cheddar cheese and 1/2 mozzarella cheese, butter (cut into cubes), and velveeta (also cut into cubes). Add ziti and mix.
3. Spread into large casserole dish.. Cover with the rest of the cheese and bread crumbs to taste.
4. Cover with foil and bake for 30 minutes at 425°.
5. Uncover and bake for another 30 minutes.

Chicken Marinade

INGREDIENTS:

• 1 1/2 cups vegetable oil
• 3/4 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice
• 2 Tbs dry mustard
• 1 tsp salt
• 1 Tbs black pepper
• 1 1/2 tsp finely minced fresh parsley

DIRECTIONS:

1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice.
2. Stir in mustard powder, salt, pepper, and parsley.
3. Use to marinate chicken before cooking, as desired. The longer you marinate, the more flavor it will have.

Banana Bread

INGREDIENTS:

• 3-4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

DIRECTIONS:

1. Preheat oven to 350°
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last and then mix.
3. Pour mixture into a buttered 4x8 inch pan. Bake for 1 hour
4. Cool on a rack. Remove from pan and slice to serve.

Crockpot Broccoli Beef

INGREDIENTS:

• 1 lb thin beef (I used rib eye)
• 1/4 cup soy sauce
• 2 Tbs white wine
• 2 Tbs apple cider vinegar
• 1 Tbs brown sugar
• 2 tsp sesame oil
• 2 cloves garlic, smashed & chopped
• 1/2 tsp crushed red pepper flakes
• 1 bag thawed broccoli florets

DIRECTIONS:

1. Add the liquid to the crockpot
2. Chop up your garlic and add to mixture. Stir in spices.
3. Slice meat into thin strips. Toss into the liquid and spice mixture to coat thoroughly.
4. Cook on low for 6-8 hours, depending on cut of meat. Thicker pieces take longer to tenderize.
5. An hour before serving, add entire bag of broccoli. Cover and cook on high for another hour or so.
6. Stir gingerly to coat broccoli.
7. Serve over steamed rice.

The Best Lasagna Ever

INGREDIENTS:

• 1 1/2 lbs ground beef
• 1 lb hot breakfast sausage
• 2 cloves garlic, minced
•  2 (14.5 oz) cans tomato paste
• 4 Tbs dried parsley
• 2 Tbs dried basil
• 2 tsp salt
• 3 cups low-fat cottage cheese
• 2 whole beaten eggs
• 1/2 cups grated (not shredded) Parmesan cheese
• 1 lb sliced mozzarella cheese
• 1 (10 oz) package lasagna noodles
• (Add 1/2 tsp salt & 1 Tbs olive oil to pasta water)

DIRECTIONS:

1. Bring large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage and garlic. Cook over medium-high heat until browned. Drain half the fat.
3. Add tomatoes, tomato paste, 2 tbs parsley, basil and salt.
4. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 tbs parsley and 1 tsp salt. Stir together well. Set aside.
6. Cook lasagna until "al dente" (not overly cooked)

To assemble:

1. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if needed. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
2. Repeat, ending with the meat/sauce mixture. Sprinkle top generously with extra Parmesan
3. Bake at 350° for 20-30 minutes, or until top is hot and bubbly.

Chicken Stroganoff

INGREDIENTS:

• 4 skinless, boneless chicken breast halves, cubed
• 1/8 cup margarine
• 1 (.7 oz) package dry Italian-style dressing mix
• 1 (8 oz) package cream cheese
• 1 (10.75 oz) can condensed cream of chicken soup

DIRECTIONS:

1. Put chicken, margarine and dressing mix in slow cooker. Mix together and cook on low for 5-6 hours.
2. Add cream cheese and soup. Mix together and cook on high for 30 minutes or until heated through and warm.

*You can serve over egg noodles (optional)

**I also throw in some mushrooms sometimes

Apricot-Ginger Glazed Chicken Thighs

INGREDIENTS:

• 1/2 cup low sodium soy sauce
• 1/2 cup sherry
• 1/4 vegetable oil
• 2 Tbs apricot preserves
• 2 tsp freshly grated ginger
• 4 bone-in skinless chicken thighs

DIRECTIONS:

1. Combine first 5 ingredients in a bowl. Mix well to combine.
2. Place chicken in a large ziplock bag and add apricot mixture, reserving 2 tbs of the mixture for glazing. Marinate chicken in the apricot mixture for 1 hour (or longer, if desired), turning chicken once.
3. Preheat oven to 450°
4. Coat a broiling pan with cooking spray. Place chicken on broiling pan. Bake 10 minutes. Remove from oven and turn chicken over. Brush the remaining apricot mixture over chicken thighs. Bake another 10 minutes, or until chicken is done.

Beef Stroganoff

INGREDIENTS:

• 3 cups extra wide egg noodles
• 1 Tbs vegetable oil
• 2 lbs filet mignon, sliced into 1/4 inch strips
• 1 cup sliced yellow onion
• 2 cups sliced mushrooms (either button or crimini)
• 1 cup chicken stock
• 1 Tbs dijon mustard
• 1 tsp dried or fresh dill, chopped
• 1/2 cup sour cream
• 1/4 tsp black pepper

DIRECTIONS:

1. Cooke egg noodles according to directions. Keep warm.
2. While noodles cook, heat oil in a large skillet over medium-high heat. Add beef to pan (do not overcrowd pan - you may need to cook in batches) and cook 1-2 minutes each side, browning both sides. Remove from pan.
3. Add onions and mushrooms to pan. Saute until soft, about 2-3 minutes. Add chicken stock, scraping up brown bits from bottom of pan.
4. Cover pan, reduce heat to simmer and cook covered for 6-8 minutes, or until liquid is thick.
5. Add dill to liquid and stir. Add sour cream and black pepper to liquid and stir until thoroughly mixed.
6. Add beef to mixture and cook until heated, about 1 minute.
7. Serve beef mixture over egg noodles.

Chicken Paprika

INGREDIENTS:

• 1 Tbs canola oil (or olive oil)
• 1 1/2 lbs bone-in chicken thighs, skin removed
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cans diced tomatoes, drained
• 1 cups chicken stock
• 1 Tbs Hungarian paprika
• 1 cup sour cream

DIRECTIONS:

1. Heat oil in dutch oven over medium high heat. 
2. Rinse chicken, pat dry and sprinkle with salt and pepper. Add to dutch oven. Cook about 4 minutes per side, or until browned. Remove from pan.
3. Add peppers and onions to pan and saute 5 minutes, or until soft and onions translucent. Add tomatoes and stock, and bring to a boil. Reduce heat to a simmer and add paprika.
4. Add chicken, cover and simmer for 30-40 minutes, or until chicken is tender, almost falling off the bone.
5. Add sour cream to mixture - stir until combined. (If mixture is not completely thick, you can either let it simmer until thick, or take a cup of the mixture, add a cornstarch, mix well, and add back to pot)
6. Serve over rice or egg noodles.

Baked Ziti

INGREDIENTS:

• 1 package ziti noodles
• 1 lb ricotta cheese
• 1 lb mozzarella cheese
• 1 egg
• Pepper to taste
• 1 jar spaghetti sauce

DIRECTIONS:

1. In bowl, mix cheeses, egg, pepper and cooked noodles.
2. Line casserole dish with 1/2 spaghetti sauce. Pour noodle mixture into dish.
3. Pour remaining sauce on top. Sprinkle with extra mozzarella.
4. Bake at 350° for 30 minutes.

Thai Beef with Chilies and Basil over Coconut Rice

INGREDIENTS:

• 1 1/4 cup jasmine rice
• 1 (13.5 oz) can coconut milk
• Coarse salt
• 2 Tbs & 1 tsp fish sauce
• 2 Tbs & 1 tsp soy sauce
• 1 tsp sugar
• 1 Tbs vegetable oil
• 3 garlic cloves, chopped
• 3 long hot pepper or red jalepeño chilies, seeded and sliced into 2-inch matchsticks
• 1 1/4 lbs ground beef sirloin
• 1 cup loosely packed torn fresh basil leaves
• Lime wedges, for serving

DIRECTIONS:

1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water and 1/2 tsp salt.
2. Cover and bring to a boil. Reduce to a simmer - cover and cook until rice is tender and liquid is absorbed, about 25 minutes.
3. When rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl - set bowl aside.
4. Heat a cast-iron skillet or wok over high. Add oil and heat. Add garlic and half the chilies.
5. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4 minutes.
6. Add soy mixture and cook 30 seconds. Add basil and remaining chilies - stir to combine.
7. Serve beef over coconut rice with lime wedges.

Cheesey Italian Tortellini

INGREDIENTS:

• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 (16 oz) jar marinara sauce
• 1 (4.5 oz) can sliced mushrooms
• 1 (14.5 oz) can Italian-style diced tomatoes, undrained
• 1 (9 oz) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain
• Combine the ground meats, marinara sauce, mushrooms and tomatoes in a slowcooker. Cover and cook on low for 7-8 hours.
• Stir in tortellini and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on low, or until tortellini is tender.

Chicken Braised in Red Wine

INGREDIENTS:

• 4 chicken thighs with bone in, skin removed
• Salt
• Pepper
• 1 Tbs olive oil
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 medium zuchinni, halved and cut into 1/2 inch slices
• 1/2 cup red wine
• 3/4 cup chicken broth
• 1 Tbs Herbes de Provence

DIRECTIONS:

1. Season chicken with salt and pepper. In a dutch oven, heat oil over medium high. Add chicken and brown on both sides, approximately 4-5 minutes each side. Remove from pan.
2. Add cherry tomatoes and cook 4 minutes until juices are released. Add garlic and zuchinni, cook for 30 seconds. Add red win and reduce until liquid is thick.
3. Add chicken back to the pan. Add chicken broth and herbes de provence and bring to a boil. Reduce heat to simmer, cover and cook 15 minutes.
4. Turn chicken and cook additional 15 minutes. Season with salt and pepper to taste.

*I served with roasted potatoes

Anniversary Chicken I

INGREDIENTS:

• 2 Tbs vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup ranch-style salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 1/2 can (3 oz) bacon bits
• 1 Tbs fresh parsley, chopped, for garnish

DIRECTIONS:

1. Preheat oven to 350°
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts and saute for 4-5 minutes on each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25-35 minutes, or until chicken is no longer pink and juice runs clear.
5. Garnish with parsley and serve.

Creamy Bacon, Tomato and Avocado Pasta Salad

INGREDIENTS:

• 6 slices bacon, chopped into 1-inch pieces
• 1/2 lb dried rotini pasta
• 1/2 cup mayonnaise
• 1 lemon, juiced
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp white pepper
• 1 tsp dried dill
• 1 cup halved cherry tomatoes
• 1 avocado, pitted and sliced

DIRECTIONS:

1. Cook bacon until crisp and transfer to a paper towel lined plate.
2. Cook pasta according to package directions. Run cold water over pasta until cooled.
3. While bacon and pasta are cooking, whisk together the mayonnaise, lemon, salt, garlic powder, pepper and dill.
4. Stir cooled pasta, cherry tomatoes, sliced avocado and bacon into the dressing. Toss to combine. Refrigerate for 30 minutes and then serve.

Bacon Ranch Slowcooker Chicken

INGREDIENTS:

• 2 turkey bacon strips, cooked and shredded
• 1 tsp minced garlic
• 1 package ranch dressing mix
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup fat-free sour cream
• 16 oz chicken breasts
• 8 oz rigatoni pasta

DIRECTIONS:

1. Combine the bacon, garlic, ranch mix, chicken soup and sour cream.
2. Place chicken in crockpot and pour sauce over top.
3. Cook on high for 3.5 hours
4. Serve over hot noodles.

Chicken Tortellini Bake

INGREDIENTS:

• 16 oz package cheese tortellini
• 1 Tbs oil
• 2 cups chicken cut into bite size pieces (about 2 chicken breasts)
• 3 green onions, finely chopped, white and green parts
• 2 Tbs flour
• 8oz (1 cup) chicken broth
• 8 oz sliced fresh mushrooms
• 3/4 cup sour cream
• 8 oz (2 cups) shredded Monterey jack cheese (or any combination of cheeses)

DIRECTIONS:

1. Bring a large pot of water to boil and cook tortellini for 2-3 minutes (cook longer if you use frozen tortellini). Drain and set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes. Add the mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown.
3. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
4. Spray a 9x13 pan with cooking spray. Pour tortellini in pan. Sprinkle half of the cheese over the tortellini. Put the cooked chicken/sauce mixture on top. Sprinkle the remaining cheese over the top.
5. Cover with tin foil and bake at 350° for 30 minutes. Uncover and bake for an additional 15 minutes, until bubbly and golden brown around the edges.

Chicken Chalupas

INGREDIENTS:

• Flour tortillas
• 3 cups cooked chicken, shredded
• 1 qt sour cream
• 2 cans cream of chicken soup
• 12 Tbs salsa
• 2 lbs grated cheese

DIRECTIONS:

1. Mix together sour cream, soup, salsa and 1/3 of cheese.
2. Set aside 3/4 of the mixture. Add 1/2 cup water to the 1/4 of the mixture not set aside. Add chicken and a small can of green chilies (optional) to the larger mixture.
3. Fill tortillas (about 1/2 cup) with the large mixture, roll and place in pan.
4. Spread the rest of the sauce (small mixture) over the tortillas, then put the rest of the cheese on top.
5. Bake at 350° for 40 minutes.

*For the chicken, I throw in some frozen chicken breasts in the crockpot with some El Pato sauce in the morning and cook on low for 8 hours

Untitled Casserole Dish

INGREDIENTS:

• 3 cups rotini pasta
• 1 lb ground beef
• 1 medium onion
• 1 red pepper
• 1/2 cup beef broth
• 1 can cream of mushroom soup
• 1 tsp oregano
• 1 tsp Mrs. Dash (herb and garlic)
• 1 can chopped tomatoes
• 1 tsp Worcestershire sauce

DIRECTIONS:

1. Cook pasta and set aside.
2. Fry ground beef with the onion and red pepper. Add beef broth, cream of mushroom soup, oregano, Mrs. Dash, chopped tomatoes and worcestershire sauce. Simmer for 30 minutes.
3. Stir in pasta. Put in casserole dish and sprinkle with cheese. Bake for 30 minutes at 350°. 

BBQ Chicken Pasta

INGREDIENTS:

• 1 Tbs extra-virgin olive oil
• 2 boneless, skinless chicken breasts, cut into bite-size chunks
• 1 red onion, diced
• 3 cups water
• 2 1/2 cups chicken broth
• 1/2 tsp salt
• 12 oz penne pasta
• 2/3 cup barbecue sauce
• 1/3 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese

DIRECTIONS:

1. In a large 12-inch nonstick skillet, heat olive oil over medium heat. (you could also use a large pot if you don't have a skillet of this size)
2. Once hot, add the chicken & onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove chicken and onions onto a plate and set aside.
3. In the same skillet, add water, chicken brother, penne and salt. Bring to a boil and simmer for 12-15 minutes, until the liquid is almost absorbed, the pasta is tender, and the mixture is thick & syrupy.
4. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.
5. Serve immediately and garnish with additional red or green onions and shredded cheese.

Angel Chicken

INGREDIENTS:

• 6 boneless, skinless chicken breasts
• 1/2 cup melted butter
• 1 package Good Seasons Italian salad dressing mix
• 1 can golden mushroom soup (or cream of chicken)
• 1/2 cup chicken broth
• 4 oz cream cheese
• Pinch of dried onion
• 1/4 tsp ground garlic (optional)

DIRECTIONS:

1. Cut chicken breasts into fourths so the flavor can be absorbed into all the pieces. (Boneless, center-cut pork chops are also good)
2. Place chicken in crockpot. 
3. Mix together butter, dressing mix, soup, broth, cream cheese, onion and garlic. Pour over chicken.
4. Cook on low for 4-6 hours.
5. Serve over angel hair pasta.

Untitled Kielbasa Meal

INGREDIENTS:

• Kielbasa sausage
• 1 can fresh cut green beans
• Garlic
• Salt
• Pepper
• Slivered almonds (optional)
• Rice

DIRECTIONS:

1. Slice and fry up a kielbasa
2. Add a green beans and mix until hot. Season with a little garlic, salt and pepper. (Optional: you can toss in slivered almonds if you want)
3. Serve over rice

Ruth's Casserole

INGREDIENTS:

• 1 lb ground beef
• 4-5 potatoes
• 1-2 cans green beans
• 2 cans tomato soup

DIRECTIONS:

1. Brown beef.
2. Cook potatoes and cut into bite-sized pieces.
3. Combine ingredients and heat through.

Cowboy Quesadillas

INGREDIENTS:

• 1/2 cup white rice
• 1/3 cup black beans
• 1 cup diced cooked chicken
• 1/3 cup fresh frozen corn kernels (no need to thaw)
• 2/3 cup diced tomato
• 3 Tbs sliced green onion
• 1 1/2 cups shredded cheese (any type or combo you like)
• 1/4 cup BBQ sauce
• 6 small tortillas (fajita size, about 6")

DIRECTIONS:

Dipping Sauce: euqal part BBQ sauce and ranch dressing (optional)

1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add BBQ sauce and stir to combine.
2. Place about 1/3 cup of mixture on half of each tortilla and fold over to close.
3. Heat a skillet to medium heat. Once hot, spray lightly with cooking spray or drizzle with canola or olive oil.
4. Place quesadillas in pan and cook 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and serve with BBQ-Ranch dipping sauce.

Stuffing and Cheese Chicken

INGREDIENTS:

• Chicken breasts (frozen or fresh)
• 1 slice of American cheese on each piece of chicken
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 box of your favorite stuffing

DIRECTIONS:

1. Put all in crockpot on low 4-6 hours. No mixing or anything required.

Chicken Tettrazini

INGREDIENTS:

• 1 bag egg noodles, cooked
• 6 chicken breasts, cooked and shredded
• Shredded cheese
• 1 can cream of mushroom soup
• 1 can Chicken A la King
• 8 oz sour cream

DIRECTIONS:

1. Preheat oven at ___°
2. Mix all ingredients. Add shredded cheese to top and bake for 30 minutes or until bubbly.

*You can also add breadcrumbs to the top for added texture

Red Potato Soup

INGREDIENTS:

• 1 1/2 lbs red potatoes, cut into 1-inch cubes
• 1/2 cup diced onion
• 2 celery ribs, diced
• 3 strips turkey bacon, diced
• 4 cups skim milk
• 2 cups water
• 1 1/2 Tbs chicken bouillon granules
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 Tbs butter, cubed
• 5 Tbs flour
• 1/2 cup Half & Half
• Shredded cheddar
• Chopped green onions

DIRECTIONS:

1. Bring potatoes to a boil. Reduce heat - simmer for 10-12 minutes or until tender. Drain and set aside.
2. Saute onions, celery and bacon with a little oil in a large saucepan until tender. Drain grease, if needed. Add milk, water, bouillon, salt and pepper. Heat through - don't boil.
3. In a saucepan, melt butter. Stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. 
4. Stir into soup. Add potatoes and parsley. Heat through. Sprinkle with cheese and green onions.

Chicken Divan

INGREDIENTS:

• Broccoli
• 3-4 chicken breasts
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup mayonnaise
• 1 tsp curry powder
• Paprika

DIRECTIONS:

1. Boil and shred chicken.
2. Mix cooked chicken with soups, mayonnaise and curry powder.
3. Layer in baking dish: broccoli, chicken mix and cheese. Sprinkle with Paprika and bake at 350° for 30 minutes.
4. Serve over rice.

Untitled Asian Chicken

INGREDIENTS:

• 1 bag frozen popcorn chicken
• 1 bottle Asian sauce (orange, sweet and sour or general tso's)
• White rice
• 1 green bell pepper, cut up
• 1/2 onion, chopped

DIRECTIONS:

1. Cook chicken according to directions
2. Cook rice.
3. Saute bell pepper and onion. Add chicken to pan. Coat chicken and pepper mix with sauce.
4. Serve over rice.

Kalua Pork

INGREDIENTS:

• Pork roast
• Kosher salt
• 1 tsp liquid smoke (optional)
• Rice

DIRECTIONS:

1. Poke lots of holes in the pork roast. Pour a bunch of kosher salt on the roast and rub it in.
2. (optional) Add 1 tsp of liquid smoke.
3. Cook in crockpot on low for 6-8 hours.
4. Shred & serve over rice

Cheesy Chicken and Rice Casserole

INGREDIENTS:

• Chicken breasts
• Carrots
• Onion
• Garlic
• Celery
• Olive oil
• 1 box wild rice
• Chicken broth
• Cheese
• Flour

DIRECTIONS:

1. Preheat ___°
2. Cook a few chicken breasts and shred the meat.
3. Saute carrots, onion, garlic and celery in olive oil. Add chicken to saute mix.
4. Cook wild rice. Add cooked rice to saute mix.
5. For the cheese sauce: Mix chicken broth, cheese and flour - mix until medium consistency. Add cheese sauce to other mixture.
6. Put in baking dish. Cover with cheese. Bake for 30 minutes.

Baked Potato Soup V

INGREDIENTS:

• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 Tbs salt
• 1 tsp ground black pepper
• 1/2 cup bacon bits, divided
• 4 green onions, chopped
• 10 oz shredded cheddar cheese
• 1 (8 oz) container sour cream

DIRECTIONS:

1. Prick potatoes with a fork and cook in the microwave - 3 or 4 at a time - and scoop out the flesh (while the others are cooking)
2. In a large saucepan, over medium heat, melt butter.
3. Stir in flour and cook about a minute. Whisk in milk - a little at a time - stirring constantly until thickened.
4. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tbs green onions and most of the cheese. Cook until thoroughly heated. Stir in sour scream and heat through.
5. Serve, topped with the remaining bacon, onions & cheese.

Kielbasa with Pasta

INGREDIENTS:

• 1 lb smoked kielbasa sausage, cut into 1/4 inch slices
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/2 tsp minced garlic
• 2 Tbs vegetable oil
• 2 (14.5 oz) cans stewed tomatoes
• 1 (9 oz) package refrigerated angel hair pasta
• 1/2 cup grated Parmesan cheese
• 2 Tbs butter, melted

DIRECTIONS:

1. In a large skillet, saute the kielbasa, green pepper, onion & garlic in oil until sausage is lightly brown.
2. Stir in tomatoes. Bring to a boil. Reduce heat & simmer, uncovered, for 10 minutes.
3. Meanwhile, cook pasta according to package directions. Drain.
4. Stir in Parmesan cheese & butter. Serve with kielbasa mixture.

Balsamic Chicken Pasta with Fresh Cheese

INGREDIENTS:

• 2 Tbs balsamic vinegar
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 Tbs pepper
• 6 tbs extra virgin olive oil
• 1 cup fresh basil leaves, thinly sliced
• 2 cups shredded cooked chicken
• 1 red bell pepper, julienned
• 1 cup small fresh mozzarella balls, halved or cubed mozzarella (3/4 inch)
• 1/2 cup crumbled soft goat cheese
• 8 oz linguine

DIRECTIONS:

1. Cook linguine according to package directions; drain.
2. Saute bell pepper in a small skillet over medium heat until limp, about 10-12 minutes.
3. Meanwhile, whisk vinegar, garlic, salt & pepper in a small bowl. Slowly whisk in oil. Stir in 1/2 cup basil
4. Place pasta, chicken, cooked peppers, mozzarella, goat cheese and remaining basil in a large bowl. Pour dressing over top and toss to coat.

*Nikki said she thinks it would be better with 2 peppers instead of 1, so she would add a green one

Tomato Cream Penne

INGREDIENTS:

• 1/2 jar spaghetti sauce
• 1/4 cup Half & Half
• Cooked pasta
• Parmesan cheese (optional)

DIRECTIONS:

1. Combine & eat. Delicious when topped with Parmesan cheese.

Lemon Bow Tie Chicken

INGREDIENTS:

• 5 cups uncooked bow tie pasta
• 12 oz. boneless, skinless chicken breast, cut into thin strips
• 1/2 tsp. lemon pepper seasoning
• 2 garlic cloves, minced
• 1 Tbs. oil
• 1 cup chicken broth
• 1 cup frozen corn
• 1/2 cup light cream cheese, cubed
• 2 Tbs. lemon juice
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & squeezed dry)
• 1/2 tsp. salt
• 1/3 cup shredded Parmesan cheese

DIRECTIONS:

1. Cook pasta according to directions. 
2. Meanwhile, sprinkle the lemon pepper seasoning over the chicken and saute in oil for a few minutes. Add garlic. Cook until chicken is slightly browned - then remove from the pan.
3. To the same pan, add the broth, corn, cream cheese & lemon juice. Bring to a boil. Reduce to medium and cook until cream cheese is melted. 
4. Return chicken to pan and add the pasta, spinach and salt. Cook until sauce is thickened & spinach is wilted. Top with Parmesan cheese and serve.

*If you want a stronger lemon flavor, add 1/4 tsp lemon zest

Chicken Enchilada Casserole

INGREDIENTS:

• 2 cans shredded chicken (or boil chicken breasts and shred yourself)
• 1 can diced green chilies
• 1 can cream of celery soup
• 1 16oz container sour cream
• 1 package corn tortillas (not the smallest one)
• 1 large package shredded cheese

DIRECTIONS: 

1. In a saucepan, mix together the chicken, chilies, soup & sour cream. Bring to a slow boil. This is just to get it hot & mixed up.
2. While the above is heating up, take your corn tortillas and cut them into 4's. 
3. Preheat the oven to 350° or 375°.
4. (Once mixture is hot) In casserole dish, put one layer of corn tortillas on the bottom. Spread layer of mixture over the tortillas & cover with layer of cheese. Repeat until you are out of the mixture. You should end with the top layer as cheese.
5. Put in the oven for 15-20 minutes. (You can take it out when it is bubbly - this is just to heat up and melt the cheese. You could pre-make this and when ready, put into the oven)