Amish Baked Oatmeal

I found this recipe in a Taste of Home magazine. This tasted like an oatmeal cookie.

Ingredients:

• 1 1/2 cups quick-cooking oatmeal
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup melted butter or 1/4 cup margarine
• 1 egg
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 x 2 baking pan.
3. Combine all ingredients together.
4. Spread on prepared baking pan.
5. Bake for 25-30 minutes or until the edges are golden brown.
6. Immediately spoon into a bowl.
7. Top with warm milk, fresh fruit or brown sugar if desired.

Ground Beef Gyros

This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.

Ingredients:

• 1 (8 ounce) container plain yogurt
• 1/3 cup chopped seeded cucumber
• 2 tablespoons finely chopped onions
• 1 garlic clove, minced
• 1 teaspoon sugar

Filling

• 1 lb lean ground beef (I use ground turkey)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (optional)
• 3/4 teaspoon pepper
• 4 pita breads
• 3 cups shredded Lettuce
• 1 large tomato, chopped
• 1 small onion, chopped

Directions:

1. In a bowl, combine first 5 ingredients.
2. Cover and refrigerate.
3. In separate bowl, combine ground beef and seasonings.
4. Mix well.
5. Shape into 4 patties.
6. Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
7. Cut patties into thin slices.
8. Stuff into pitas.
9. Add lettuce, tomato, and onion.
10. Serve with yogurt sauce.

Cottage Cheese Roast

Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

Ingredients:

• 1 (16 ounce) carton cottage cheese
• 4 eggs, beaten
• 1/4 cup vegetable oil
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup finely chopped walnuts
• 1 1/2-2 1/2 cups corn flakes (I use Special K Whole Grain)
• 1/4 cup chopped onion

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a loaf pan.
3. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
4. Spoon into prepared pan.
5. Bake for 60 to 70 minutes.
6. Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.

Award Winning Chili

This recipe was award winning for me too. I took it to the ice bowl, which is an annual fund raiser put on by our disc golf club.

Ingredients:

• 1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika (smoked if you can find it)
• 1 (14 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup water

Toppings

• sour cream
• cheddar cheese
• green onion

Directions:

1. Cook ground meat with onions and peppers in dutch oven.
2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3. Add beans, cover and simmer 1-2 hours.
4. Serve with toppings.

Greek Moussaka

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties

Ingredients:

• 2 medium eggplants
• olive oil (as needed)
• 1 lb lean ground beef (or can use ground lamb)
• 2 medium onions, peeled and chopped
• 2 tablespoons fresh minced garlic (or to taste, I use lots!)
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano (or to taste)
• 1 teaspoon salt, divided (or to taste, I use seasoned salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)

CHEESE SAUCE

• 3 tablespoons butter
• 1/2 teaspoon salt (I use seasoned salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 2 tablespoons flour
• 1 cup half-and-half cream
• 1 egg
• 1/2 cup grated parmesan cheese (can use more)

Directions:

1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.
15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Easy Stove-Top Macaroni & Cheese

An easy way to do macaroni and cheese when there is little time until dinner. No baking required.

Ingredients:

• 8 ounces elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 dash black pepper
• 2 cups milk
• 2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Directions:

1. Cook macaroni according to package directions.
2. In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
3. Cook and stir until bubbly.
4. Stir in cheese until melted.
5. Drain macaroni; add to cheese sauce; stir to coat.

Aloo Gobi

Great aloo gobi recipe from the film Bend It Like Beckham

Ingredients:

• 1/4 cup vegetable oil
• 1 large onion, peeled and cut into small pieces
• 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
• 1 small green chili, chopped into small pieces (or one teaspoon chili powder)
• 1 large cauliflower, leaves removed and cut evenly into eighths
• 3 large potatoes, peeled and cut into even pieces
• 2 (8 ounce) cans diced tomatoes
• fresh ginger, peeled and grated
• fresh garlic, chopped
• 1 teaspoon cumin seed
• 2 teaspoons turmeric
• 1 teaspoon salt
• 2 teaspoons garam masala

Directions:

1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.

Pineapple-Black Bean Enchiladas

YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe.

Ingredients:

• 2 teaspoons vegetable oil
• 1 large yellow onion, chopped (about 1 cup)
• 1 medium red bell pepper, chopped (about 1 cup)
• 1 (20 ounce) can pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 1 (15 ounce) can progresso black beans, drained, rinsed
• 1 (4 1/2 ounce) can old el paso chopped green chilies
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low-fat cheddar cheese (12 oz)
• 1 (10 ounce) can Old El Paso mild enchilada sauce
• 8 whole wheat flour tortillas (8 or 9 inch)
• 1/2 cup reduced-fat sour cream
• 8 teaspoons chopped fresh cilantro

Directions:

1. Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
5. High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

Mini Tacos

These can be a easy appetizer or a light dinner.

Ingredients:

• 24 wonton wrappers
• 1 lb hamburger
• 1 (1 1/4 ounce) package taco seasoning
• 1/2 cup salsa or 1/2 cup picante sauce
• 3 tablespoons salsa
• 1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
• sour cream (optional)
• olive (optional)
• guacamole (optional)

Directions:

1. Cook hamburger until browned.
2. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
3. Simmer for 3-5 minutes.
4. Press wonton wrappers into mini muffin cups.
5. Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
6. Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
7. Serve with extra salsa, sour cream, olives and guacamole if desired.
8. ENJOY!

Crock Pot Chili Pork Chops

It is absolutely wonderful and the meat just falls off the bones.

Ingredients:

• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 2 -3 garlic cloves
• 2 tablespoons Worcestershire sauce
• 1/2 cup water
• 3/4 cup ketchup
• 1 teaspoon chili powder
• 5 -6 pork chops (bone in preferred)
• salt and pepper

Directions:

1. Cook onions in oil until lightly brown.
2. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
3. Cover and simmer the sauce for 10 minutes.
4. Arrange pork chops in crock pot, pour sauce over the chops.
5. Cover and cook on LOW HEAT for 6-7 hours.
6. I find that the longer you cook them, the more tender they are.
7. I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).

Chicken With Fettuccine Alfredo

Juicy chicken with a great creamy alfredo sauce. Very easy to make!

Ingredients:

• 8 ounces fettuccine pasta
• 5 tablespoons butter, divided
• 4 boneless skinless chicken breast halves
• salt and pepper
• 1/4 cup flour
• 1 tablespoon minced onion
• 2 tablespoons minced garlic
• 1 1/2 cups light cream
• 1/4 cup parmesan cheese
• 1 teaspoon parsley
• 1/2 teaspoon red pepper flakes

Directions:

1. Cook fettuccine according to package. Drain.
2. While fettuccine is cooking, prepare chicken.
3. Heat 12-inch skillet; add 2 TBSP butter.
4. Flatten chicken slightly.
5. Salt and pepper chicken.
6. Roll in flour, add to skillet.
7. Cook and brown until juices run clear, about 10 minutes.
8. Remove from skillet.
9. Add to skillet 2 TBS butter, onions, and garlic.
10. Cook 1 minute.
11. Add cream, cook for 3 minutes until reduced a bit.
12. Add cheese, parsley, and red pepper flakes. Stir well.
13. Add last 1 TBSP butter and stir well.
14. Bring back chicken and coat with sauce.
15. Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
16. Add to plate with chicken.

Herbed Pork Tenderloin

This special pork is tender and juicy and seasoned just right.

Ingredients:

• 1 1/2 cups minced onions
• 2 tablespoons oil
• 1 tablespoon lemon juice
• 1/2 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon paprika
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (1 lb) pork tenderloin

Directions:

1. Mix the first 11 ingredients.
2. Rub over the pork.
3. Put on a rack in a shallow roasting pan.
4. Bake, uncovered, at 400* for 45 minutes.
5. Remove from oven, cover with foil and let set for 10 minutes.
6. Slice into servings.

Three-Cup Chicken

This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant.

Ingredients:

• 1/3 cup sesame oil
• 20 garlic cloves, minced (yes, twenty!)
• 10 slices thin fresh ginger
• 2 serrano peppers, thinly sliced with seeds
• 2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 3 tablespoons sugar
• 2 cups Thai basil
• 1 cup of 1-inch sections scallion

Directions:

1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to low.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.

Pronto Pups aka Corn Dogs

These are also known as Corn Dogs, but our school and church term for them are Pronto Pups.

Ingredients:

• 1 cup cornmeal
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 egg
• 1/3 cup sugar
• milk
• 24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
• 24 wooden skewers
• oil

Directions:

1. Combine cornmeal, flour, baking powder, salt, egg and sugar.
2. Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
3. Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
4. Heat 2" deep oil to 370 degrees F.
5. Dip skewered hot dogs into batter mix and coat evenly.
6. Fry until golden brown about 2 1/2 minutes.
7. Let cool and drain on a paper towel.
8. With left over batter drop like dumplings into the oil until golden brown and drain.
9. Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

Mexican Manicotti

Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.

Ingredients:

• 1 lb lean ground beef
• 1 (16 ounce) can refried beans
• 3 teaspoons chili powder
• 3 teaspoons oregano
• 1 (8 ounce) package manicotti
• 2 1/2 cups water
• 16 ounces picante sauce
• 16 ounces sour cream
• 1 cup shredded monterey jack cheese
• 1/4 cup sliced green onion
• 1/4 cup sliced ripe olives

Directions:

1. In bowl, mix uncooked beef, beans, chili powder, and oregano.
2. Spoon into uncooked manicotti shells.
3. Place in greased 13x9 baking pan.
4. Mix water and sauce, pour over manicotti.
5. Cover and refrigerate 8 hours.
6. Remove from refrigerator 30 minutes before baking.
7. Cover and bake at 350* for 1 hour.
8. Uncover. Sprinkle with cheese, onions, and olives.
9. Bake for 8 minutes more.
10. Then add sour cream.

Fabulous Beef Stew

My family thinks this is fabulous, and that is all that matters. Made in the slow cooker.

Ingredients:

• 1 1/2 lbs stew meat
• 1 (1 1/4 ounce) packet Lipton Onion Soup Mix
• 1 1/2 teaspoons beef bouillon granules
• 3 -4 potatoes, cubed
• 4 -5 carrots, sliced
• 2 stalks celery, sliced
• 1 (28 ounce) can whole tomatoes, with juice
• 2 garlic cloves, minced
• salt and pepper
• 2 tablespoons cornstarch, mixed with water below
• 1/4 cup cold water

Directions:

1. Put all ingredients except cornstarch in a slow cooker on low heat for 6-8-10 hours.
2. Add 2 tablespoons of cornstarch mixed with water.
3. Turn heat to high and stir until thickened.

Baked Pesto Chicken

Fast easy meal to put together with prepackaged pesto!

Ingredients:

• 4 boneless skinless chicken breast halves
• 1/2 cup refrigerated basil pesto
• 2 -3 plum tomatoes, sliced (optional)
• 1/2 cup mozzarella cheese, shredded

Directions:

1. Preheat oven to 400 degrees F.
2. Line baking sheet with heavy-duty foil.
3. Place chicken and pesto in medium bowl; toss to coat.
4. Place chicken on prepared baking sheet.
5. Bake for 20-25 minutes or until chicken is no longer pink in center.
6. Remove from oven; top with tomatoes and cheese.
7. Bake for an additional 3-5 minutes or until cheese is melted.

Crispy Tilapia

Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry!

Ingredients:

• 3 lbs tilapia fillets, about 10
• 1/3 cup flour, for dusting fish
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup flour
• 1/2 cup yellow cornmeal
• salt
• pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons Old Bay Seasoning
• canola oil, to cover bottom of large pan

Directions:

1. Salt and pepper fish.
2. Dust fillets with 1/3 cup of flour.
3. Mix egg with buttermilk in one bowl.
4. Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
5. Dip all floured fish into egg then flour mixture.
6. Heat oil medium-high in large pan.
7. Fry, turning after 2 minutes on each side.
8. Salt as soon as you take out of pan.
9. Should be done in three batches.

New Mexico Style Chili Chicken Casserole

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

Ingredients:

• 1 (14 ounce) can chicken broth
• 2 (4 ounce) cans chopped green chilies, drained
• 1 cup chopped onion
• 1 cup light sour cream
• 1/2 teaspoon salt
• 3/4 teaspoon cumin
• 1/2 teaspoon fresh ground black pepper
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 garlic clove, minced
• 20 (6 inch) corn tortillas
• 4 cups shredded cooked chicken breasts (about 1 pound)
• 2 cups finely shredded low-fat cheddar cheese

Directions:

1. Heat oven to 350°F.
2. Coat a 9x13 dish with cooking spray.
3. In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
4. Bring to a boil, stirring constantly.
5. Remove from heat.
6. Spread 1 cup mixture in the dish.
7. Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
8. Repeat layers, ending with cheese.
9. Spread remaining soup mixture over cheese.
10. Bake 30 minutes or until bubbly.
11. Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

Low Carb/South Beach Eggplant Lasagna

I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila!


Ingredients:

• 2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
• cooking spray (olive oil spray is best)
• salt and pepper

Meat Sauce

• 1 1/2 lbs ground sirloin or 1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 cloves chopped garlic
• 1 red pepper, chopped
• 1 (16 ounce) package sliced mushrooms
• 2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
• 1 teaspoon fennel seed (optional)
• salt and pepper
• 1 teaspoon red pepper flakes (if you dare!) (optional)
• 1 (10 ounce) package frozen chopped spinach
• 1 cup red wine (optional) or 1 cup vodka (optional)
• 1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
• 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)

Cheese Mixture

• 2 cups low-fat ricotta cheese
• 2 eggs
• 3 green onions, chopped
• 3 cups shredded lowfat mozzarella cheese
• 1/2 cup parmesan cheese

Directions:

1. Preheat oven to 425 degrees.
2. Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
3. Cook slices 5 minutes on each side.
4. Lower oven temp to 375.
5. Brown meat, onion and garlic in olive oil for 5 minutes.
6. Add red pepper and mushrooms, and cook 5 minutes.
7. Add spinach, tomatoes, spices and wine and simmer for 5-10 minutes.
8. Blend ricotta, egg and onion mixture.
9. Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
10. Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
11. Repeat.
12. Add last layer of sauce, then mozzarella and parmesan on top.
13. Cover with foil and bake at 375 degrees for 1 hour.
14. Remove foil and bake or broil another 5-10 minutes until cheese is browned.
15. Let it rest 10 minutes before slicing, if you can wait that long!

Taco Soup

This is a delicious and quick soup (even if you are not on Weight Watchers). One cup of soup has 2 points, and recipe makes 12 cups.

Ingredients:

• 1 lb ground turkey or 1 lb lean ground beef
• 1 large onion, chopped
• 1 (1 ounce) package hidden valley ranch dressing mix
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can chili beans (hot or regular)
• 1 (16 ounce) can whole kernel corn
• 1 (8 ounce) can diced Mexican-style tomatoes
• 1 (8 ounce) can diced tomatoes (any flavor)

Directions:

1. Brown meat and onions and drain.
2. Mix ranch dressing and taco seasoning into meat.
3. Without draining, add all of the other ingredients.
4. Simmer 1 hour.

Crock Pot Stuffed Chicken Rolls

I do these in the crock pot mostly, but sometimes I do them covered on the stove top, and both ways they come out moist and juicy.

Ingredients:

• 6 boneless skinless chicken breast halves
• 6 slices cooked ham
• 6 slices swiss cheese
• 1/4 cup flour
• 1/4 cup parmesan cheese
• 1 teaspoon sage
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup chicken broth

Directions:

1. Flatten chicken.
2. Put ham and cheese on each slice.
3. Roll up and secure with toothpick.
4. Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
5. Coat chicken, chill for 1 hour.
6. Heat oil and brown chicken rolls.
7. Put in crock pot.
8. Mix soup and broth, pour over chicken.
9. Cover and cook on low for 4 hours.

Lasagna Supremo (The Best Lasagna Ever!)

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!!

Ingredients:

• 1 (1 lb) package lasagna noodle
• 3/4 lb ground beef
• 1/4 lb ground pork
• 1 lb Italian sausage (thinly sliced)
• 1 lb button mushroom (thinly sliced)
• 1 cup onion (chopped)
• 6 garlic cloves (minced)
• 2 teaspoons sugar
• 1 tablespoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon ground black pepper
• 2 eggs (lightly beaten)
• 2 (15 ounce) containers ricotta cheese
• 2 tablespoons dried parsley flakes
• 1 cup pitted ripe black olives (sliced)
• 1 lb mozzarella cheese (shredded)
• 1 cup parmesan cheese (grated)

FOR MARINARA SAUCE by Alan Leonetti

• 2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
• 2 (6 ounce) cans hunts tomato paste
• 1 cup stewed tomatoes (Italian style)
• 1/4 cup extra virgin olive oil
• 6 garlic cloves (cut in halves)
• 1 teaspoon chopped garlic, in juice (from jar)
• 1 shallot (diced)
• 2 tablespoons dried oregano
• 4 tablespoons dried Italian seasoning
• 1 teaspoon dried basil
• 1 tablespoon granulated sugar

Directions:

1. FOR THE LASAGNA: Prepare lasagna according to package directions.
2. Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
3. Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
4. Brown the ground beef and ground pork in a skillet, drain off and discard fat.
5. Add onion and garlic to the ground meat, stir and cook another 5 minutes.
6. Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
7. While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
8. Preheat oven to 375 degrees.
9. Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
10. In the baking dish, spoon in a layer of 1/3 of the meat sauce.
11. Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
12. Then layer 1/3 of the Ricotta mixture.
13. Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
14. Then layer 1/3 of the sliced mushrooms.
15. Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
16. Then continue to repeat the layering until all of the ingredients are layered.
17. When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
18. Remove foil and bake, uncovered, another 25 minutes.
19. Remove from oven and allow to sit and rest 10 minutes before cutting.
20. FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
21. Add the extra-virgin olive oil to the pot.
22. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
23. Dice the shallot, and dump that into the pot.
24. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
25. Do not strain, as the pulp adds to make this a thick and wonderful sauce.
26. Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
27. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
28. Remove from heat and give it one last stir.
29. Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
30. NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Sweet Salsa Dump Chicken

There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

Ingredients:

• 1 (1 1/4 ounce) package taco seasoning mix
• 8 ounces apricot jam
• 12 ounces salsa
• 1 1/2 lbs chicken pieces (4-6 pieces)

Directions:

1. For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
2. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3. For freezing: Place all ingredients into a 1 Gallon freezer bag.
4. Lay flat in freezer.
5. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6. Place the Bag on a refrigerator shelf to thaw.
7. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Beer 'n BBQ Braised Country Style Pork Ribs

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.

Ingredients:

• 3 lbs country-style boneless pork ribs
• 2 medium onions, sliced
• 1 (12 ounce) can beer
• 2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Directions:

1. Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
2. Place the ribs in an oven proof pan and scatter the onions all around them.
3. Pour in the beer and seal with a lid or tin foil.
4. Bake at 375F until the pork is tender 1 1/2- 2 hours.
5. Pour out the beer.
6. Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
7. Enjoy.

Baja Black Beans, Corn and Rice

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Ingredients:

• 6 cups cooked brown rice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 4 fresh tomatoes, diced
• 1/2 cup red onion, chopped
• 1/2 cup cilantro, chopped
• 1 jalapeno pepper, seeded and diced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 dashes hot sauce

Directions:

1. Cook brown rice.
2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
4. Stir together before eating.

Easy Enchiladas (Beef or Chicken)

These easy enchiladas are my husband's favorite recipe of mine. Because of the many different options, it is very versatile.

Ingredients:

• 1 lb ground beef or 1 lb boneless skinless chicken breast
• 1/4 cup chopped onion
• 1 teaspoon garlic powder (I prefer fresh minced)
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) can tomato sauce
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 teaspoons chili powder (more or less for your taste)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 3 cups shredded cheese (I like the jack or cheddar combos)
• 1 (10 ounce) can enchilada sauce (I prefer the green sauce)
• olive (optional)
• 12 corn tortillas
• oil

Directions:

1. If using chicken, boil chicken in water.
2. Then rinse and shred with fork.
3. Add onion and garlic.
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.
9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. Top with sour cream.
18. Enjoy!