Olive Garden Copycat Zuppa Toscana

Zuppa Toscana
(from http://www.recipezaar.com recipe #38298)

SERVES 4 -6 (change servings and units)

Ingredients
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bit
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions
1-Cook sausage in a 300°F oven for approximately 30 minutes.
2-Drain sausages on paper towels and cut into slices.
3-Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4-Add sausage and bacon.
5-Salt and pepper to taste.
6-Simmer for another 10 minutes.
7-Turn to low heat.
8-Add kale and cream.
9-Heat through and serve.

Super Easy Salsa

2 cans of Rotel
handful of cilantro

toss in blender and blend. ; ) Told ya it was easy!

Beef Tips and Rice

Beef Tips and Rice

Serves 6

3 lbs sirloin tip steaks, cut into i-inch cubes
1/3 cu. all-purpose flour
5 tbsp olive oil,
1 large yellow onion, chopped
2 garlic cloves, minced
4 c. water
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1 tsp seasoning salt
1/2 tsp black pepper
1/3 c. water
3 tbsp all-purpose flour
hot cooked rice

Heat 2 tbsp olive oil to medium heat
add onions and garlic
cook for about 5 minutes or until veggies are tender
remove veggies from pan
In a bowl, toss together beef tips and 1/3 c. flour.
Add remaining 3 tbsp of oil to pan
Place beef tips in pan and brown on all sides for about 10 minutes, stir regularly.
Add veggies back
Add 4 cups of water, soy sauce, Worcestershire sauce, seasoned salt and pepper.
Bring to a boil then reduce heat and cover.
Let simmer for about 1 hour.
In a small bowl combine 1/3 c. cold water and 3 tbsp flour, mix well.
Add flour mixture to beef tips, and cook for 2 to 3 more minutes or until thickened.
Serve over hot cooked rice.

Taco Lasagna

Taco Lasagna
Serves 12

2 lbs ground beef
2 packets taco seasoning
4 cloves pressed garlic
1/2 teaspoon cayenne pepper
1 1/2 c. water
1 tbsp cornmeal
18 corn tortillas
1 (24 oz) jar salsa
1 c. chopped green onions
1 tbsp chili powder
1 pint sour cream
3 c. shredded Monterrey jack cheese
3 c. shredded cheddar cheese

Preheat oven to 375
Mix chili powder and sour cream
cook and drain the ground beef
add taco mix, garlic, cayenne, and water
simmer for 10 minutes
Sprinkle cornmeal in bottom of 13 X 9 inch pan
Place 6 tortillas in bottom of pan , overlapping and extending up edges slightly.
Layer on cup salsa, 1/2 meat, 1/2 green onion, 1/2 sour cream and 1 c. cheese.
Repeat Layer starting again with 6 tortillas.
Place 6 more tortillas and remaining salsa on top.
Bake for 40 minutes.
Remove and sprinkle with remaining cheese.
Let stand 10 minutes before serving.

Spinach and Artichoke Casserole

If you love spinach and artichoke dip you will love this casserole!

20 ounces spinach
13 3/4 ounces artichoke hearts
1/2 cup heavy cream ( I use half and half)
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup Parmesan cheese
8 ounces cream cheese
1 cup milk

1. Preheat oven to 350
2. Thaw and squeeze dry frozen spinach.
3. drain canned artichokes and chop
4. grate Parmesan cheese. ( I used pregrated)
5. In a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 c. Parmesan.
6. In another bowl, with mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl.
7. Reduce speed to low and gradually add mil, mixing just until well blended.
8. Spoon spinach mixture into shallow 1 1/2 quart casserole or 8 X 8 glass dish.
9. Pour cream cheese mixture evenly over spinach mixture.
10. Sprinkle with remaining 1/3 cup Parmesan.
11. Bake 25 - 30 minutes or until edges bubble and top is golden.

Note: I got this recipe from www.recipezaar.com/recipe/print?id=217764

Slaw

This is our new favorite slaw.

1 package of pre-shredded slaw (I've been using broccoli slaw but cabbage is good too.)
1 package of Ramen noodles
1/2 cup of chopped pecans
1/2 cup of chopped fruit, raisin or craisins
poppy seed dressing

Break up and toast Ramen noodles in 2 tbsp of butter, until golden brown. Toast pecans in a tbsp of butter. Toss everything in a bowl with just enough dressing to lightly coat. Eat!

Frog Eye Salad

FROG EYE SALAD

Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.
Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:


1 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
2 can fruit cocktail, drained
1 carton (8 oz.) dairy whipped topping
1/2 c. coconut
1/2 c. chopped pecans

Stir lightly. Chill at least 1 hour before serving.
Serves 8-10.

Southern Living's Cream Cheese Pound Cake

1 1/2 cups butter, softened
8 oz cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour (all purpose)
1/8 teaspoon salt
1 tablespoon vanilla.

Preheat oven to 300 and butter/flour pan

Beat cream cheese and butter until creamy, about 30 seconds

Gradually add in the sugar, beating 1 minute

Add eggs, one at a time, until yellow disappears

Combine flour and salt, then add gradually to batter mixture at slow speed until well blended.

Stir in Vanilla.

I bake this in an angel food pan because it does rise a lot, but the recipe says bunt or angle food pan. Bake for 1 1/2 to 1 hour 40 minutes - allow to cool for 15 minutes then run a knife along the outside edge to loosen. I still allow it to sit for awhile to cool. I basically cut the cake off of the angle food pan - and put the two pieces back together on the cake stand - you may have a trick to get it out without doing that! lol It may look like the center is not completely set, but it will firm up as it cools. I dust with powdered sugar. (and the cake will settle down more compact so when it isn't the same size as when you took it out of the oven don't panic and think you didn't anything wrong)

For a cappuccino version: take some instant coffee or espresso powder, 3 tablespoons, and add 3 tablespoons of hot water to dissolve, then add to the mixture during the time when you are adding each egg....you won't be disappointed...


Note: I had this at a meeting the other night and it was so good. Thanks for the recipe Cindy!

Fried breaded pork tenderloin

Fried Breaded Pork Tenderloin Recipe #49465

50 min | 30 min prep

SERVES 4 -6

3/4-1 lb pork tenderloin
2 eggs
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed (I use LOTS more)
1 dash pepper
3/4 cup dried breadcrumbs
3 tablespoons vegetable oil
Cut pork tenderloin into 1/2 inch slices.
Pound to about 1/4 inches.
thickness.
Should be about 12 slices.
In a pie plate,or medium bowl,beat egg with 4 tsps.
of water,salt,rosemary,and pepper.
Place bread crumbs on wax paper.
With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
Repeat until each piece is coated twice.
Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
Keep warm until all pieces are done.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Note: I only had italian bread crumbs so I cut them with saltine cracker crumbs. It was really good!!!

Spicy Grilled Chipotle Chicken

Spicy Grilled Chipotle Marinated Chicken Thighs

Ingredients:
Note: Normally I do not promote specific products in my recipe, but I just can't resist the flavor that Chipotle Tabasco hot sauce adds.

1/2 bottle Chipotle Tabasco
1/4 cup worcestershire sauce
Juice and zest from 1 lime
1 tsp brown sugar
6 chicken thighs
1/4 cup water
kosher salt and freshly cracked black pepper

Preparation:
Add first 4 ingredients to a sealable plastic bag. Stir to combine. Place chicken thighs in to bag with marinade. Seal the bag, removing as much air as possible.

Shake the bag up to ensure evenly coated chicken. Allow chicken to marinate, refrigerated, for 2-24 hours until ready to grill.

Prepare grill for medium-high heat.

Remove chicken from the marinade and pour the marinade into a small saucepan. Season both sides of the chicken with kosher salt and freshly cracked black pepper.

Add 1/4 cup water to the saucepan containing the marinade and place over high heat. Bring to a boil then immediately remove from the heat and reserve for basting.

Place chicken thighs skin-side down onto the grill over medium-high heat. Grill chicken for 8 minutes, then flip and grill for another 7 minutes or until cooked through. Use the reserved boiled marinade to baste the chicken frequently during the grilling process.

Once cooked through, remove from heat and allow chicken to rest for about minutes before serving. Enjoy!

FoodPornDaily Original Recipe, © 2009. http://foodporndaily.com/recipes/view/spicy-grilled-chipotle-marinated-chicken-thighs

Note: Our grill is down so I'm doing this under the broiler.

Serving with baked beans salad and oven fries.

Fried Pork Tenderloin Sandwich

A favorite found exclusively in America's Heartland. This one from America's Hometown, Hannibal, Missouri.
by
23 min 15 min prep
SERVES 4
1 pork tenderloin (cut into 3/4 inch slices)
saltine crackersmade into meal (use a blender or processor)
1 cup water
1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
oil (for frying)
4 hamburger buns
Cut the pork tenderloin into 3/4 inch slices.
Pound the slices until each is about 1/4 inch thick.
Place the cracker meal in a dish (aluminum pie pans work great).
In a second dish, pour in the water and stir in the bouillon.
Dip each slice in the bouillon water and then in the cracker meal.
Coat well.
Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
Drain.
Serve on a hamburger bun with your choice of condiments.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com/



Note:

I didn't use the water and bouillon, maybe that's why it was a bit plain. I used two eggs, a splash of milk and some hot sauce for the wash. It was a bit plain, but good. Next time I'll use some salt or Tony's.



Served on buns with lettuce and tomotoes with some potato salad and beans.

Taco Soup

Taco Vegetable Soup
1 lb. browned ground beef
Taco seasoning
1 can green beans 1 can corn
1 can rotel tomatoes 1 can black beans
2c. broth
Combine all ingredients in pot and simmer.

NOTE: I used leftover taco meat from the night before.

Pecan Pie

PECAN PIE

This American classic has been popular since it first appeared in The Fannie Farmer Cookbook.
Serves 8Ingredients
• 1/2 recipe basic crust
• 2 tbsp. all-purpose flour
• 1 cup light brown sugar
• 3 large eggs • 1 cup corn syrup
• 2 tbsp. unsalted butter, melted and cooled
• 2 tsp. vanilla extract• pinch of salt
• 2 cups pecan halves and piecesDirectionsPreheat the oven to 425°F (220°C). Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Crimp the edge decoratively. Chill in the refrigerator while making the filling.Combine the flour and sugar in a large bowl. Whisk in the eggs, corn syrup, butter, vanilla, and salt. Mix in 1 cup of the pecans.Remove the crust from the refrigerator and pour in the filling. Arrange or sprinkle the remaining pecans on top. Bake for 10 minutes. Lower the temperature to 325°F (160°C) and bake for another 45 minutes or until set.Transfer to a wire rack and cool for an hour.

Molly's Oatmeal cookies

They are so addictive....I like to hide them from the family, eat them for breakfast, sneak just one (dozen!?) more....you get the picture! Molly in GA

Cream together:
1 C. granulated sugar
1 C. brown sugar
1 C. vegetable oil
2 eggs
1 TBSP vanilla

Add the following ingredients to the creamed mixture:
2 C. all purpose flour
1 tsp salt
1 tsp baking soda
2 cups oats (old fashioned works best)
1/2 cylinder of raisins (can substitute choc. chips if desired, but I always use raisins)
Spoon onto lightly greased or parchment covered cookie sheet. Bake in a preheated 375F oven. Depending on the size of your scoop, the average size cookie needs to bake for about 7 to 9 minutes. Remove from oven when edges are slightly brown and the middle of the cookie does not look quite done. When to remove it from the oven will be the deciding factor on having a good or bad cookie. Enjoy!

Note: if you don't have brown sugar you can make it with 1 c. of granulate sugar and 2 tbsp of molassas.

Note: The following cobinations are delicous!
crasin & pecan
white chocolate & pecan
raisin
chocolate chip (boys like this with no nuts)

Cuban Beans and Rice

Cuban Beans and RiceServes 8
1 can of Black beans
1 large onion -- chopped
1 bell pepper -- chopped
6 cloves garlic -- crushed
1 (14 oz.) can diced tomatoes -- undrained
2 tablespoons olive oil
5 teaspoons cumin
2 teaspoons jalapeno chili pepper -- finely chopped (optional)

Mix all ingredients together in a crock pot. Cover and cook on high for 6 to 8 hours or until beans are tender and most of the liquid is absorbed. I used canned beans so you don't have to do this in the crockpot. If you want to use the crockpot you can use a pound of beans and the necessary water instead. I prefer the fast method. ; ) I also add sliced kielbasa sausage.

Per Serving: 327 Calories; 6g Fat (16.3% calories from fat); 17g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

SERVING SUGGESTIONS: Serve with rice and plenty of salad.That’s all you really need!

Potato and Leek Soup

~Potato and Leek Soup~
3 potatoes and 3 leeks, 1 onion, 1litre veg stock, 1/2 pint of milk Fry the onion and leek till soft, add potatoes and stock for 20 mins and then milk and season to taste, use a blender to puree.

Olive and Pecan Spread

OLIVE AND PECAN SPREAD

6 ounces cream cheese (regular or low-fat), softened
1/2 cup mayonnaise or light mayonnaise
1 cup chopped green salad olives (buy the least expensive kind, since you chop them up anyway; the jar will say salad olives, and they are usually small pieces of olives and pimentos)
Dash of ground pepper (but no salt)
1/2 cup chopped pecans

Combine the softened cream cheese and the mayonnaise in a bowl. A fork works well to get it all mixed together. Then add the juice from the olive jar and a dash or two of pepper, then mix. Now, fold in the pecans and olives.This can be served as a thick dip or used as a nice spread on toast or on bread with some tomatoes and lettuce for a tasty sandwich.

Spaghetti and Meat Sauce

1 lb of lean ground beef
1/2 c. chopped onions
1/4 c. chopped green peppers
1 can of mushrooms
1 small zucchini grated (they don't even know it's in there)
1 can of Rotel Tomatoes
2 10 oz cans of Tomato sauce
1 tbsp Italian Seasoning
1/2 tsp garlic salt


Brown ground beef and drain. Throw in veggies, seasoning and simmer. Cook spaghetti as directed and toss together.

NOTE: Serve with salad and garlic bread. I use the mall pretzel dough. Cut or roll in to sticks and let rise. Cook on 400 for about 10 to 15 minutes. Slather with butter and garlic salt.

Chicken Alfredo Pizza

Mall Pretzel dough
1 c. chopped up left over chicken
1/4 c. light Alfredo sauce
1/4 c. chopped purple onions
1/4 c. sliced mushrooms
tomato slices
handful of spinach tore into pieces
1 c. Mozzarella cheese

Make mall pizza dough, let rise then roll out. Spread Alfredo sauce, sprinkle 1/4 c. of cheese, spread chicken and vegtables, then the remainder of the cheese. Bake 15 to 20 minutes in a 425 degree preheated oven.

NOTES: YUMMY!

Ziplock Omlet

Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to combine them.
2. Put out a variety of ingredients such as: Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash Browns, Salsa, Etc.
3. Each guest adds prepared ingredients of choice to their bag and shake the bag to mix them well.
4. Make sure to get the air out of the bag and zip it up.
5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. If you have more omelets, make another pot of boiling water.
6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
7. Nice to serve with fresh fruit and bisquits; everyone gets involved in the process and it becomes a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in just 13 minutes you have a nice omelet for a quick breakfast.

Poached Huevos Rancheros

recipes from Moosewood Restaurant Simple Suppers

2 cups Blender Tomato Hot Sauce
4 eggs
4 corn tortillas
1 1/3 cups grated Monterey Jack or Cheddar cheese

Pour the salsa into a lightly oiled skillet and bring it to a simmer. Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one. Reduce the heat to low, cover, and poach the eggs for about 3 minutes. Meanwhile, warm the tortillas in a dry skillet on the stovetop.

Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese. Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.


"Blender Tomato Hot Sauce" (for my version, I used 1/4 tsp. red pepper flakes and no cilantro - tasted great)

1 tablespoon vegetable oil
1 medium onion
1 small red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne or 1/2 teaspoon red pepper flakes
15 ounce can of tomatoes
1/4 cup chopped fresh cilantro (optional)

In skillet, heat the oil until it is almost smoking. Stir in the onion and bell pepper and sprinkle with salt. Cook on high heat, sitrring often, until the bell pepper is blistered and beginning to brown, about 4 minutes. Stir in the cumin, coriander, and cayenne or red pepper flakes and remove from the heat.

In a blender, puree the cooked onion and bell pepper with the tomatoes. Return the sauce to the pan, add optional cilantro, and salt to taste. Simmer uncovered for about 10 minutes, stirring occasionally. Makes 2 cups worth of sauce.

Cobbler

cake topping
1/2 c. sugar
1/4 c. oil
1 tsp. vanilla
2 eggs
1 c. self rising flour
1/4 c. milk

fruit mixture
1 large can of peaches
2 tbsp butter
1/4 c. sugar

Preheat oven to 350.

combine fruit mixture in a sauce pan and bring to a boil.

cream sugar, oil, eggs and vanilla. Add flour and milk. Pour fruit mixture into the bottom of a 9x9 cake pan. Pour cake mixture over it and bake for about 35 minutes on 350.
NOTE: You can use a can of cherry or blackberry pie filling in place of peaches. If you do this do not add sugar and butter or heat in sauce pan.

Meatloaf

1 1/2 lbs. lean ground beef
1/2 c. tomato ketchup
1/3 c. tomato juice
1/2 tsp. salt and pepper
1/8 tsp red pepper
2 eggs, beaten
3/4 c. fresh bread crumbs
1/4 c. finely chopped onions
2 tsp. prepared mustard

Topping
1/4 c. tomato ketchup
1/2 tsp. prepared mustard
2 tsp. brown sugar
In large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, breadcrumbs, onions and mustard. Mix until thoroughly blended.
Add ground beef. Mix gently but thoroughly.
Line a 9 X 5 inch loaf pan with foil. (Poke holes in it to help drain the fat off)
Press in the beef mixture.
In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf.
Bake at 400 for 35-45 minutes or until done.
Drain off fat. Rest meat loaf 5 minutes before serving.
(I use a larger pan, because my guys love the topping. Bigger pan more coverage.)

Serving suggestions: Baked potato, salad

Bobbi's Pancakes

1 c. milk 2 eggs, separated
1/3 c. sugar 1 tsp vanilla
2 tbsp butter or oil
1 1/2 c. self rising flour
Combine milk, egg yolks, sugar, and butter mix well. Add sifted flour. If you like a thick or thinner pancake adjust flour. Beat egg whites until stiff, fold into batter. Cook on griddle on in hot skillet.

Note: Resently I have started cutting the flour just a bit and I had about 2 tbsp of blue corn meal and pecans or macadamian nuts. YUMMY!

Chicken Fricassee

2 lb. of chicken
Onion chopped
Mushrooms (2 cups fresh or 2 4oz cans)
2 tbsp butter
2 tbsp flour
Salt and pepper to taste
Worchester sauce to taste
Chicken broth


You can use a whole chicken or just chicken breast. Cover with water, season with salt and boil. Remove chicken from pot when thoroughly cook, skin, de-bone and chop.

Sauté onions and mushrooms (if using fresh) in butter or olive oil. Make a roué with butter and flour, stir in chicken broth until it is a gravy consistency. Add onions, mushrooms and chicken. Season with salt, pepper and Worchester sauce (I use almost a ¼ of a cup) to taste.

Serve over egg noodle, rice or puff pastries.

Note: Serve with your favorite Greens!

Pork Tenderloin, Cheesy mashed potatoes, green beans

1 Pork tenderloin
cavendars seasoning

4 medium potatoes
3/4 c cheese
garlic salt
peper

green beans

Season tenderloin with cavendars or your favorite seasonning. Pop in a 350 oven for a hour to a hour an a half.

Peel, dice, and boil 4 medium potatoes. Mash with milk, butter, and season with garlic salt and pepper. Stir in cheese.

Steak, Salad and garlic bread

Marinade Steak in Dale's marinade and throw on the grill.

Make a nice green salad and some garlic bread.

Yumm...

CHICKEN QUESADILLAS

12 ounces cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup onions
1/4 cup mushrooms
1 cup spinach
8 (8") flour tortillas
1 cup salsa
1 cup sour cream

Saute onions and mushrooms in a Tbsp of butter. Turn off the heat and throw the spinach on top to wilt. Divide chicken mixture, cheese and sauted veggies evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.

Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.

Serve with sour cream and salsa.

Bacon wrapped Shrimp

Wrap shrimp with 1/2 slice of bacon and slide on skewer or use tooth pick to secure. Sprinkle with Tony Chachere's. Cook on the grill or under the broiler for about 10 minutes.

Pepper Poppers

Ingredients
25 fresh jalapeno peppers
14-16 ounces cream cheese
2 cups shredded cheddar cheese
2 (16 ounce) packages bacon
Directions
1 Cut stems off of peppers and cut them all in half longways.
2 Remove seeds from peppers, put in 400 oven for 10 minutes.
3 Mix softened cream cheese with cheddar cheese, fill cooled jaleapenos with cheese mixture,
4 Wrap 1/2 slice of bacon around each pepper half.
5 Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
6 Remove and serve when cooled.
Enjoy!

Pork Chops, Potato Salad and Lima beans

Marinade your chops in your favorite marinade and through them on the grill. :)

Peel, dice, and boil 4 potatoes until tender.
Boil 2 to 3 eggs with your potatoes.

1/2 c. Mayo
2 squirts of mustard
2 tbsp of dill relish
minced onions to taste
dash of Tony's

Chop boiled eggs, mix dressing and toss it all together. We like our potato salad warm.

Chicken Enchiladas

Chicken Enchiladas
2 lb fresh spinach or mushrooms
2 tbsp butter
Medium onion chopped
4 cups of cooked chicken shredded
1 can of cream of chicken soup
1 can of green or red enchilada sauce
¼ c. milk
1 pint of sour cream
1 tsp cumin
2 cups cheese
Flour tortillas

Sauté onion w/ butter in frying pan. Add shredded chicken.

Heat soup, enchilada sauce, milk, sour cream and cumin in saucepan

Put chicken mix, soup mix, couple leaves of spinach and cheese in tortilla. Roll and place in pan seam side down. Pour remaining soup mix over. Sprinkle remaining cheese. Bake at 350 for 30 min.

Chicken Stew

Chicken Stew
Serves 6

6 skinless chicken thighs -- cut into 3/4" cubes ( I use boneless skinless breasts)
1 tablespoon oil
2 14 1/2-ounce cans chicken broth
1 cup water
1/2 cup sliced green onions
1 teaspoon thyme
1/8 teaspoon sage
salt and pepper to taste
2 cups cubed potatoes -- unpeeled new
1/2 pound fresh green beans -- cut up
1/3 cup all-purpose flour
2/3 cup half and half

Heat oil in Dutch oven. Brown chicken over medium-high heat.
Transfer to a crock-pot and stir in chicken broth, water, onions and seasonings. Add potatoes and cook on high for 4 hours. Add green beans and cook an additional 1-hour or so (depending on your crock pot). OR cook on low 8 hours with just the chicken, onions and seasonings and add the potatoes and green beans already cooked right before serving (this is how I do it-that way the veggies aren't overcooked).

The last hour, combine flour and half and half; mix until smooth.
Gradually stir into stew. Cook and stir until thickened.

Per Serving: 223 Calories; 11g Fat (46.1% calories from fat);11g Protein; 19g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 562mg Sodium.

SERVING SUGGESTIONS: Serve in bowls with crusty whole-wheat rolls and a spinach salad.

Notes: I actually boil a whole chicken or chicken breast, cooking the chicken and making my own broth. I don't usually use the crock pot but do it on the stove just like I would a beef stew.
ENJOY!

Homemade Pizza

Mall Pretzels


Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45
degrees C)
3 cups all-purpose flour 1 cup bread flour
2 cups warm water (110 degrees F/45
degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Directions:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
ALL RIGHTS RESERVED © 2009 Allrecipes.com

Notes:
Mix dough and let rise for an hour.
Divide dough and roll out for pizza, add favorite toppings. Cook on 425 for about 15 minutes

Garlic Lime Chicken

Garlic Lime Chicken
Serves 6

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (can be omitted)
1/8 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon dried parsley
6 boneless skinless chicken breasts
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

In a small bowl, mix together all seasonings, except the last
measurement of garlic powder and lime juice.

Dredge chicken breasts in seasoning mix on both sides.

Heat butter and oil in a large skillet over medium heat and sauté
chicken until golden brown, about six minutes on each side. Sprinkle
with remaining garlic powder and limejuice and cook 5 minutes
stirring frequently to coat evenly with the sauce. Serve.


Per Serving: 320 Calories; 9g Fat (26.4% calories from fat); 55g
Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol;
460mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit;
1 Fat.


SERVING SUGGESTIONS: I served it with baked potato salad and green beans.

Notes: I actually used a whole chicken cut up, skinned and deboned. That will change the caloric count but it was really good.