Main dish recipes

Cheater Chicken pot pie….Shawnna Oblander

1 lb boneless skinnless chicken breast cubed 2 c. peeled potato

1c. diced carrot     1 c. peas

4 T. butter or margarine    4 T. flour

2 c. milk      5 t. chicken boulion granules

pepper to taste 

Boil or cook chicken then dice or shred it up. Place potato and carrot in sauce pan, cover with water and simmer until veggies are tender apx 8-10 min. drain and set aside. Make biscuits (see recipe below) and place in oven. In large skillet melt butter. Stir in flour until smooth. gradually whisk in milk. add the boulion and add pepper to taste. bring to a boil, cook and stir for 2 min or until thickened. add the chicken peas and potato carrot mixture and heat thru. Pour mixture over biscuits for the cheater pot pie.

Pot pie Biscuit

1/2 c. shortening    1 T. sugar

2c. flour      3 t. baking powder

1t. salt      3/4 c. milk

450 degrees. cut shortening into flour sugar baking powder and salt with pastry blender or fork, until it becomes like crumbs, stir in milk. turn dough onto lightly floured surfacekneat 10 times. Roll about 1/2 inch thinkc and cut into circles. Place on ungreased cookie sheet. bake for 10-12 min.

Creamy mushroom chicken….Shawnna Oblander

2-3lbs of chicken (parts or breast)  4 oz can of mushrooms

2 cans cream of chicken soup    1 envelope dry onion soup mix

2 T. chicken boulion granuales

Place chicken in crock pot. combine remaining ingredients and pour over chicken. cover and cook on low 5 -6 hours. serve over rice or mashed potatoes.

Hot Chicken Wings…Ranae Porter

(Tastes just like Applebee's wings)

Prep Time: 20 min., Yield 6—8 appetizer portions

Ingredients

• 20 whole chicken wings, washed well and patted dry
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon cayenne pepper
• 1 recipe Sunny's Sauce, recipe follows
• Blue Cheese Dipping Sauce, recipe follows or Ranch, for serving

Directions

Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.

Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.

Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.

Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.

Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.

Sunny's Sauce:

1 cup hot sauce (recommended: Frank's Red Hot original cayenne pepper sauce)

1 cup (2 sticks) melted butter, at room temperature

1 teaspoon freshly squeezed lemon juice

2 teaspoons dried basil leaves

Combine all ingredients in a large bowl and set aside until ready to use.

Yield: about 2 cups

The Best Baked Beans….Ranae Porter

In a large frying pan, fry 1/2 lb. bacon (cut into small pieces) and 1 medium chopped onion until bacon is crisp. Drain excess fat, but retain about 3 tbs. fat for flavor. Add one bottle of catchup (28 oz.), 1/2 cup brown sugar, 1 tsp. mustard and 1 tsp. Worcestershire sauce. Let cook until catchup gets thick and very dark. (This is the secret) The darker, the better. Open 3 large 28 oz. cans of baked pork and beans. Pour off but save juice from beans. Put beans in crock pot. Add catchup mixture. If beans seem dry, add liquid from the bean juice that you save, but don't make soupy. Cook on low setting until beans are hot. These beans taste just as good the next day. They're good for dipping with potato chips too.

Chicken Noodle Casserole…Michelle Wellard
 

2 1/2 - 3 cups elbow macaroni or 3/4 pkg (12 oz size) egg noodles
1 c. finely diced celery
1/4 c. chopped onion (optional)
1 T. margarine
3 c. cut up leftover turkey or cooked chicken breasts or 2 cans chunk size chicken (12.5 oz)
1 can cream of mushroom soup
1 can cream of chicken soup
1 3/4 c. milk
1 T. soy sauce (optional)
salt, pepper, other seasonings to taste

Topping:
5 pieces bread, broken into bite-size pieces
2 T. melted margarine
1 c. grated cheddar cheese

Cook macaroni or egg noodles according to package directions.  Drain and set aside.  Saute onion and celery in butter until tender, not brown.  In large bowl combine all ingredients (except toppings).  Mix well.  Put in 9 x 13 casserole dish.  For topping, combine bread crumbs and butter.  Stir well.  Spread on casserole.  Sprinkle with cheese.  Season as desired.  Bake at 350 degrees for 30 minutes. 

Fish Tacos (Lisa Walker)

Ingredients:

Corn Tortillas

White Sauce

Breaded Fish, cut in half  (Panko Tilapia from Costco I have found to be the best)

Monterey Jack or Mozzarella cheese Shredded

Guacamole

Fresh Salsa

White Sauce

one part real mayo and one part plain yogurt

Guacamole

Ripe avocado

seasonings to your taste

Smash avocado, add seasonings

Fresh Salsa

Cucumbers

tomatoes

onion

Cilantro

seasoning to taste

equal parts on the tomatoes and cucumber, finely diced, add about a fourth part

onion finely diced, and cilantro to taste, add salt and seasoning salt to taste

Fry tortillas in hot oil, lay on paper towels to soak up extra oil, salt one side of tortilla, bake fish

according to directions, (if you don't use Panko Tilapia fish, the fish can be very greasy, pat as much grease off

of the fish before assembling), on the unsalted side of the tortilla, spread a tablespoon of white sauce, put one

half of fish next, sprinkle some cheese, spread a layer of guacamole, then add some fresh salsa.  Enjoy!

Chili and Rice_- Lisa Walker

Ingredients:

Cooked white rice

Hamburger

onion, chopped, as much as you like

Seasoning

1/4 cup flour

1/4 to 1 cup water

2 cans of favorite chili (Nalley is our favorite)

shredded cheddar cheese

Salad (lettuce, tomato, onions, celery, carrots, peppers, cucumber chopped)

brown hamburger and onion until no longer pink, add flour, stir until flour

is absorbed, add water to make a thick gravy, simmer for a couple of minutes,

add chili and let simmer for about ten minutes.  

In a bowl put one cup rice, butter as you like, add 1/2 to 1 cup chili gravy, sprinkle

with cheese add salad on top.  Enjoy!!

Potato Cheese Soup -  Wendy Valenzuela

6 to 8 large baking potatoes

2 cups milk

4 cups chicken broth

2/3 cup flour

2/3 cup butter

8-12 strips bacon, cooked

1 cup sour cream (optional)

8 oz. chedder cheese, shredded

salt and pepper to taste

Bake potatoes until soft, then peel.  Mash or cube the potatoes depending on the desired consistency for the soup.  In a large soup pot, combine butter and flour to make a roux.  Cook for 1 minute, then slowly whisk in liquids.  Add salt and pepper, potatoes, cooked bacon, and cheese.  At last minute, stir in sour cream.  Season to taste with salt and pepper before serving.  Soup will be thick.  Add milk to reheat.

Baked Penne with Chicken, Broccoli, Spinach – Shawna Oblander

3/4 cup bread crumbs

2 T. butter, melted

1 bunch broccoli, cut and trimmed and steamed

2-3 cups chopped fresh spinach

1 lb. whole wheat penne

1 -2 T. olive oil

1 onion, chopped

2 T. minced garlic

1/2 tsp Thyme

1 tsp basil

1/4 cup flour

2 cups chicken broth

1 cup cream or fat free half and half

1 tsp salt

1/2 tsp pepper

2 chicken breast, trimmed and cut into bite size pieces

4 oz. smoked or plain mozzarella cheese,shredded

8 oz chopped sun dried tomatoes

In a small bowl combine the bread crumbs and butter and set aside. Preheat oven to 400 Degrees. In a large pot, bring water to a boil and cook pasta to al dente. Drain the pasta. In the same pot, pour in the olive oil and warm over medium high heat. Add the chicken, onions and garlic and cook till chicken no longer pink. Add in the sun dried tomatoes, thyme, basil, salt and pepper. Stir in the flour and cook until golden, about 1 minute. Whisk in the broth and cream and bring to a simmer and cook until thickened about 6-7 minutes. Add in the spinach and cook until wilted mix the sauce with the pasta, steamed broccoli, and mozzarella cheese. Pour into a greased 9x13 pan. Sprinkle with the bread crumbs. Bake until bubbly and crumbs are lightly browned About 20 minutes.

BLT Pasta – Shawna Oblander

*Serves 4-6

2 tablespoons butter
3 slices hearty or artisan bread, cut into 1/2-inch cubes, about 4 cups total (or skip butter and bread and buy premade croutons)
12 slices bacon, chopped
1 onion, finely chopped
2 garlic cloves, finely minced
Salt and pepper
1 pound radiatore pasta (or other small pasta shape)
1 pint cherry tomatoes, halved
1 (6 ounce) bag baby spinach
1 cup grated parmesan cheese

Bring 4 quarts of water to a boil in a large pot. While the water comes to a boil, melt the butter in a large nonstick skillet over medium heat. Add the bread cubes and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to a bowl and wipe out the skillet.

Cook the chopped bacon in the empty skillet over medium-high heat until crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate and leave a small amount of the bacon fat in the skillet (about 2 teaspoons). Cook the onion in the bacon fat until softened, about 5 minutes. Add the garlic and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.

While the onion softens in the skillet, add 1 tablespoon salt to the boiling water then stir in the pasta. Cook until just tender (al dente). Reserve 1 1/2 cups of the pasta water by ladling it into a bowl before draining the pasta. Drain the pasta and return it to the pot. Stir in the tomatoes, spinach, Parmesan, bacon and onion mixture, and 1 cup reserved pasta water. Stir quickly and completely so the cheese doesn't melt in large clumps. Add additional water as needed. Season with salt and pepper to taste. Ladle pasta onto plates or bowls and top with croutons. Serve immediately.

Vegetable and cheese soup (Cheddar Broccoli) ….Shawna Oblander

3 T Margarine/butter

1 C. chopped Celery

1 C. shredded/grated carrot

1/2 C. chopped onion

3 C. water

3 chicken flavor boulion cubes

6 drops of hot pepper sauce (franks hot sauce)

1 C mashed potato flakes

2 C milk

3 C shredded cheese,

In large sauce pan melt butter, stir in celery, carrot, and onion. Cook over med heat for 5 min, until tender, stirring occasionally. Add water, boulion cubes and hot pepper sauce. Stir until boulion cubes are dissolved. Bring to boil: cover and simmer 10 min. Stir in Mashed potato flakes. Add milk and cheese, stirring constantly until cheese is melted. DO NOT BOIL.

*** You can make this Ched. Broccoli soup by adding chopped broccoli when you add the water.

Lemon Garlic Pasta ----Shawna Oblander

serves 4

1 red bell pepper

1 zucchini

(optional) 1 chicken breast marinated in Italian dressing

4-5 garlic cloves

olive oil

1/2 cup grated Parmesan

1 lemon

8 oz cooked pasta (we like whole wheat thin spaghetti, but use whatever you like)

Slice the red pepper and zucchini in half, longways, and take the seeds out of the pepper. Grill the vegetables until tender and a little blackened. Grill chicken (if using) until cooked through. Chop vegetables (and chicken) and set aside.

Mince the garlic cloves. Saute the garlic cloves in a couple of Tbsp of olive oil until beginning to lightly brown. Add in the vegetables (and chicken, if desired) and saute another minute. Throw in pasta and parmesan and toss to coat.

Place in serving bowl and squeeze half of the lemon on top. Cut the other half of the lemon into wedges.

Serve hot with parmesan and a lemon wedge for garnish.

Asian Noodle Salad ---Shawna Oblander

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled–(I used whole wheat spaghetti)

1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin

1 small bag bean sprouts (I left these out)

3 sliced scallions

1 peeled, sliced cucumber ( you could use more)

chopped cilantro-to taste (I only used a little)

1 can whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

2 hot peppers or jalapenos, chopped

Mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs and serve in a big bowl or platter.

English Muffin Breakfast Pizzas----Shawna Oblander
Recipe by Our Best Bites

6 whole wheat English muffins at room temperature
4 eggs, at room temperature
2 tablespoons milk
1/4 tsp. kosher salt
About 10 dashes Tabasco sauce
12 thin deli slices of ham or 10-12 slices of cooked bacon, crumbled
3/4-1 c. shredded cheddar or pepper jack cheese
Optional: Chopped vegetables like green onions, tomatoes, sliced olives, mushrooms, green peppers, etc.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray or brush with oil or melted butter. Set aside.
In a pie plate, whisk together the eggs, milk, salt, and Tabasco sauce. Gently pull apart each English muffin and soak each side (like you would for French toast) in the egg mixture–you want the egg mixture to soak into the bread, but you don’t want the English muffin to be completely falling apart. Place the muffin, cut side up, on the baking sheet.

If using ham, slice the ham into thin strips and then place on top of the English muffins. If using bacon, just sprinkle the crumbled bacon on top. Add any additional desired toppings and then sprinkle with shredded cheese. Bake for 15 minutes and serve immediately.

FREEZER INSTRUCTIONS: After baking, loosen them from the baking sheet with a spatula and then allow them to cool completely. Transfer the baking sheet to the freezer. When the pizzas are solid, transfer them to a large Ziploc freezer bag. To reheat, place on a plate and microwave for 1 1/2 minutes at a time until the pizza is heated through (actual time will depend on how powerful your microwave is).

Baked Caramel French Toast….Shawnna Oblander

1/2 cup butter

1 cup brown sugar

3 Tbs. corn syrup

Texas toast bread

5 eggs

1 1/2 cups half and half

1/4 tsp. salt

1 tsp. vanilla

Melt 1/2 cup butter, brown sugar and corn syrup. Spread into a 13 x 18 cookie sheet.

Place bread slices in syrup in pan. Mix eggs, cream, salt and vanilla and pour over bread.

Bake uncovered at 350 degrees for 30 minutes

Cowboy Dinner….Shawnna Oblander

from melskitchencafe.com

*Serves 6-8

Beef Mixture:

2 pounds lean ground beef

1 medium yellow onion, diced

1 teaspoon salt

1/2 teaspoon black pepper

1 cup frozen corn kernels

1 1/2 cups salsa (jarred or homemade)

1 can (15 ounce) black, pinto or white beans, rinsed and drained

1 cup shredded cheddar cheese

Cornbread Topping:

½ cup cornmeal

1 ½ cup flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1/3 cup oil

2 eggs, beaten

1 ¼ cup milk

Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

CHICKEN SALAD SANDWICH FILL  ---Ranae Porter

1 chicken breast, cooked and chopped
1/4 c. grapes
1/4 c. walnuts

1/4 c. celery, chopped

1 tsp. lemon juice
1/8 c. sour cream
1/8 c. mayonnaise

Onion powder, garlic powder, pepper, salt to taste.

Combine all ingredients except chicken & walnuts. Add chicken and nuts just before serving. Serve in pocket bread or croissants. 4 sandwiches.

Garnishes: Cheese, lettuce, tomato

 Broccoli Cheese Soup

Shawnna Oblander

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

*Serves 4

1 can chicken broth (about 1 3/4 cups of broth)

1 small onion, diced

1 lg carrot grated on a cheese grater

1-2 stalks of celery chopped finely

1/3 c. flour

1/4 c. butter

Pepper to taste (I used about 1/2 teaspoon)

2 cups milk

1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp

1/2 cup shredded swiss cheese

2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth, chopped onion, carrot and celery for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. 

Spaghetti & Meatball Pie

Shawnna Oblander
Ingredients:
6 oz. uncooked spaghetti
2 T. Butter
1/3 C. shredded Parmesan cheese
2 eggs, lightly beaten
8 oz. mascarpone cheese or cream cheese
16 meatballs, thawed and cut in half
1 ½ C. Marinara Sauce
½ c. shredded mozzarella cheese
Salt & Pepper, to taste

Directions:
Preheat the oven to 350 F. Cook the spaghetti and drain. Return to pot and add eggs, parmesan cheese, butter and salt & pepper (to taste). Mix well. Place pasta mixture in greased pie pan, pressing down slightly to form a "crust". Spread mascarpone/cream cheese over pasta and top with meatball halves. Pour marinara sauce over meatballs and sprinkle with mozzarella cheese. Cover with foil (spray foil with cooking spray to avoid sticking) and bake for 20-25 minutes at 350 degrees. Remove from the oven, let sit for 5- 10 minutes, and then cut into slices and serve.  

Hawaiian BBQ Chicken

Shawnna Oblander

4 to 6 boneless, skinless chicken breasts cut into bite size pieces

1 cup Honey flavored Barbeque Sauce

1 20 ounce can crushed pineapple, undrained

1 tsp. ground ginger

1 Tbs. cornstarch

Preheat oven to 350.

Place chicken pieces in a baking dish that has been sprayed or the bottom is covered with tin foil(I do this with all of my meals that I bake to make for an easy clean up!) In a bowl, stir together BBQ sauce, pineapple, ginger, and cornstarch. Pour over chicken. Cover with aluminum foil and bake for 45-55 minutes or until chicken is cooked through. also can be put in crock pot for a few hours too.

Serve over your choice of rice... 

Hamburger Gravy

By Shawnna Oblander

1lb hamburger

1/4 c. butter

1/2 c. flour

3 t. beef boulion granuales (or 3 cubes beef boulion)

2 1/2  C. Milk

pepper to taste

In large skillet brown hamburger and drain grease. Dump hamburger into bowl and set aside. Using same skillet as before, melt butter over med low heat, once butter is melted whisk in flour slowly and cook for 30 sec to a minute. Whisk in boulion until combined and slowly add milk, continue whisking as the mixture thickens and add pepper to taste. Let it thicken to your deisred consistency, add more milk if  its too thick . Once its at desired consistency, add hamburger and mix well. Serve over rice, pasta, potatoes, biscuits, toast or whatever else you like. 

Dumpling Noodles

By Shawnna Oblander

·     2 cups flour

·     2 large eggs

·     1 1/2 tsp kosher salt

·     1-3 tbs cold water

In a large bowl mix together the two eggs and kosher salt.

Then add the 2 cups of flour and mix.

Slowly add 1 tbs of water and mix. If the dough forms a ball you are good. If the dough is not quite formed add a tad bit more water. Continue mixing and adding water until a dough ball forms. Once a dough ball has formed, turn the dough out onto a floured surface. Knead the dough for a second and then roll it out into a flat sheet. The less you knead the lighter and fluffier the noodles. Roll it out to your desired thickness. Remember the noodles with almost double in thickness when cooked. Then using a pizza cutter or a knife cut the noodles into strips. Boil the noodles for 6-8 minutes in salted water or simmer the noodles in your favorite soup for 10-15 minutes.

 

Cream Cheese Chicken and Vegetable Soup

By Shawnna Oblander

*Note: this recipe calls for already cooked chicken. I usually cook the chicken breasts in the crockpot with a little chicken broth the morning I make this soup, but you could also go ahead and cook the chicken in the first step with the onions and other vegetables that cook together.

*Serves 4

2 tablespoons butter

1 yellow onion, finely diced

2 cloves garlic, finely minced

2 stalks celery, diced

1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)

3 cups chicken broth

2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)

1 cup milk

4 tablespoons flour

1 (8 oz. package) regular or light cream cheese

2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve. 

Easy Potato and Bacon Breakfast Casserole
by Shawnna Oblander

4 c. Southern/country-style hash browns (cubes), completely thawed (if they're not thawed, they won't cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped

5 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they're tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Argentinean-Style Steak

By Miriam Busto

ingredients

• 2 beef T-bone or porterhouse steaks, cut 1 inch thick
• 3 tablespoons olive oil
• 2 tablespoons snipped fresh Italian flat-leaf parsley
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 or 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper

directions

In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack directly over pan. Cover and grill steaks to desired doneness. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

Meanwhile, for the sauce, stir together the olive oil, parsley, oregano, garlic, salt, and red pepper. Spoon the sauce on top of the steaks for the last 2 minutes of grilling. Makes 4 servings.

To grill directly: Grill the steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 to 12 minutes for medium-rare (145 degrees F) doneness or 12 to 15 minutes for medium (160 degrees F) doneness.]

To broil: Place steaks on the unheated rack of a broiler pan. Broil with surface of steak 3 to 4 inches from heat to desired doneness, turning once. [Allow 15 to 20 minutes for medium-rare (145 degrees F) to medium (160 degrees F) doneness.] Spoon sauce on steaks for the last 2 minutes of broiling.

Beef Taco Bake
By Tessa Butt

Makes: 4 Servings
Prep: 5 minutes
Cook: 5 minutes
Bake: 30 minutes

1 pound ground beef
1 can (10 1/2 oz) Campbell's Condensed Tomato Soup (regular or healthy request)
1 cup Pace Chunky Salsa or Picante Sauce
1/2 cup milk
6 (8 inch) tortillas or 8 (6 inch) corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar Cheese (4 oz)

1. Cook the beef in a 10-inch skillet over medium-high heat until the beef os well browned, stirring frequently to break up meat. Pour off any fat.
2. Stir the soup, salsa, milk, tortillas and 1/2 cup of the cheese into the skillet. Spoon the soup mixture into an 8x11-inch (2 quart) shallow baking dish. Cover.
3. Bake at 400 degrees F. for 30 minutes or until hot. Sprinkle with the remaining cheese.

Pork Chop Skillet Dinner
By Tessa Butt 

Makes: 4 servings
Prep: 5 minutes
Cook: 40 minutes

1 tablespoon olive or vegetable oil
4 bone-in pork chops, 3/4 inch thick
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
1 can (10 1/2 oz) Campbell's Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook for 10 minutes or until browned on both sides. Remove the pork chops and set aside.
2. Reduce the heat to medium. Stir the onion and rice into the skillet. Cook and stir until the rice is browned. Stir the broth, orange juice, and 2 tablespoons of the parsley into the skillet. Heat to a boil.
3. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender. Top with the orange slices and sprinkle with the remaining parsley.

Chicken and Noodles
By Tessa Butt 

Makes: 4 Servings
Prep: 10 Minutes
Cook: 20 Minutes

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (regular or 98% fat free
1/2 cup milk
1/8 teaspoon ground black pepper
3 cups medium egg noodles, cooked and drained
1/3 cup grated Parmesan cheese

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir the soup, milk, black pepper, noodles and cheese. Cook and stir until the mixture is hot and bubbling.

Pepper-Lime Chicken
By Tessa Butt 

Prep: 10 minutes
Marinate: 30 minutes
Broil: 12 minutes
Makes: 6 servings

6 skinless, boneless chicken breast halves
1 teaspoon finely shredded lime peel
1/3 cup lime juice
3 tablespoons cooking oil
1 teaspoon dried thyme or basil, crushed
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 cloves garlic, minced
Bottled salsa, Lime wedges (optional)

1. PLace chicken beast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken, seal bag. Marinate in refrigerator for 30 minutes.
2. Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
3. Turn chicken and brush lightly with reserved marinade. Discard and remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink. Serve with salsa and lime wedges.

Chicken Enchiladas
by Tessa Butt 

Prep: 30 minutes
Bake: 40 minutes
Oven 350 F
Makes: 6 servings

1/4 cup chopped onion
2 tablespoons butter or margarine
1 4-ounce can diced green chile peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas
1 10.75-ounce can Cream of Chicken Soup
1 8-ounce carton dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack or Cheddar Cheese

1. I a medium skillet cook the onions in hot butter over medium heat until the onion is tender. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve the remaining peppers for sauce.
2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add onion mixture and chicken. Stir until combined (I add extra cheese inside ) Spoon about 3 tablespoons of the chicken mixture onto each tortilla near the edge; roll up. Place filled tortillas, seam side down in a grease 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350F oven about 35 minutes or until heated though. Remove foil. Sprinkle enchiladas with cheese. Return to oven; bake about 5 minutes more or until cheese melts. 

Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)
By Kristy Johnson
1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Directions
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Preheat broiler.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. 

Chicken Divan (Marie Light)

2 pkg. frozen broccoli

4 chicken breasts

2 cans cream of chicken soup

1 cup mayonnaise

1 t lemon juice

¼ to ½ curry powder

½ cup shredded cheese

¾ cup bread crumbs

2 T butter

DIRECTIONS
Wash and bake chicken at 350F for 1 hour. Cook broccoli according to package directions and drain. Arrange broccoli in a 9 by 12 inch buttered pan. Strip chicken from bones in large pieces and place over broccoli. Combine soup, lemon juice, mayonnaise and curry powder. Stir and pour over chicken. Sprinkle cheese over top. Top with buttered bread crumbs. Bake at 350F for 3o minutes until bubbly.

German Pancakes (Robyn Marchant)

4 eggs

1 ½ cup milk

1 ½ cup flour

1 t salt

3 to 5 T butter

DIRECTIONS

Put eggs, milk, and salt into blender and whip. Gradually add flour. Take butter and melt in dish while preheating (don’t burn the butter). Make sure sides are also covered. Pour mixture into pan. Bake 400F for degrees for 25 minutes.

Apple Syrup (Robyn Marchant)

1 cup sugar

2 T cornstarch

½ t cinnamon

½ t  nutmeg

2 cups apple cider/juice

2 t lemon juice

¼ cup margarine or butter

DIRECTIONS

In saucepan, mix sugar, cornstarch, cinnamon, and nutmeg. Stir in apple cider and lemon juice. Cook on high heat, stirring constantly until mixture thickens and boils for 1 minute. Remove from heat and stir in butter. Serve over German Pancakes with sour cream.

Slow Cooker Pulled Pork (Colette Hanson)

1 (2 pound) pork tenderloin

1 (12 fluid oz) can or bottle root beer

1 (18 oz) bottle your favorite BBQ sauce

8 hamburger buns split and lightly toasted

DIRECTIONS

Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Simply Lasagna (Colette Hanson)

1 lb. ground beef

2-2 ½ cups KRAFT shredded low-moisture part-skim mozzarella cheese

1 container (15 oz) ricotta cheese

½ cup grated parmesan cheese

¼ cup chopped fresh parsley

1 egg, beaten

1 jar (24 oz) spaghetti sauce

1 cup water

12 lasagna noodles, uncooked

DIRECTIONS

1.      Heat oven to 350F

2.      Brown meat in large skillet on medium high heat. Meanwhile mix 1-1/4 cups mozzarella, ricotta cheese, ¼ cup parmesan, parsley, and egg until well blended; set aside.

3.      Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of a 13 by 9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, and cheeses. Cover with foil sprayed with cooking spray.

4.       Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 minutes before cutting to serve.

Three-Cheese Stuffed Shells (Colette Hanson)

12 dried jumbo pasta shells

1 beaten egg

1 12oz container low fat cottage cheese, drained

½ cup shredded mozzarella cheese

¼ cup grated parmesan cheese

2 T snipped fresh parsley

½ t dried oregano, crushed

1 can (14 1/2 oz) Italian-style stewed tomatoes, cut up

1 can (8oz) tomato sauce

DIRECTIONS

1.      Cook pasta shells about 18 minutes or until tender but still firm. Cool shells in a single layer on piece of greased foil.

2.      Meanwhile, for filling, stir together egg, cottage cheese, mozzarella cheese, parmesan cheese, 2 T parsley and oregano. Spoon a scant ¼ cup filling into each cooked shell. Arrange filled shells in a 2 quart square baking dish.

3.      Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or till heated through. Sprinkle with additional snipped parsley.

Taco Soup (Colette Hanson)

1 can black beans, do not drain

1 can corn, do not drain

1 can stewed Italian tomatoes, do not drain

1 lb. hamburger browned

1 pkg. taco seasoning

DIRECTIONS
Add black beans, taco seasoning, and the corn to the browned hamburger. Blend tomatoes then add to the hamburger.

SERVE WITH CORN CHIPS

Black Bean Soup

2 t oil

Small onion, chopped

1 clove garlic

1 can tomatoes

1 can black beans

½ cup water

½ t cumin

1 t chicken bouillon

DIRECTIONS
Sautee onions in oil. Add rest of ingredients and blend. Heat through. Garnish with green onion, chopped tomatoes, sour cream.

Chicken Puff Pastry Pockets

4 cooked chicken breast halves shredded

1 t taco seasoning

1 can green chilies

3 green onions chopped

2 sheets puff pastry

DIRECTIONS

Combine chicken, seasoning, chilies, and green onion. Roll out puff pastry to a 12 by 12 square, cut into 4 smaller squares. Brush pastry with egg glaze, put a scoop of filling in the center and fold corners of pastry to the center. Glaze top of pockets with egg and bake 400F for 25 minutes. Serve with lettuce, tomato, sour cream and salsa.

Baked Chicken Taquitos (Colette Hanson)

4 ounces cream cheese, softened

¼ green salsa

1 T fresh lime juice

½ t cumin

1 t chili powder

½ t onion powder

¼ t garlic powder

3 T chopped cilantro

1 green onion, sliced finely

2 cups shredded cooked chicken

1 cup grated Monterey jack cheese

Small yellow or white corn tortillas

Kosher salt

Cooking spray

DIRECTIONS

Heat oven to 425F. Line a baking sheet with foil and light coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time place 3-4 between two damp paper towels and microwave for 30-4 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about ½ inch from the edges. Then roll it up as tight as you can (you can use toothpicks if the wont stay).

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden-brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole, or any other combination you can dream up.

Indian Taco Dough (Mary Savage)

2 cups flour

½ t salt

2 ½ t baking powder

2 T shortening

½ cup warm water

DIRECTIONS

Mix together to form dough. Let set 30 minutes. Pinch of a piece and roll out flat. Fry in lot grease till golden. Drain—layer on taco toppings and enjoy.

Chili (Mary Savage)

1 lb. ground beef

Onion to taste

1 can dried tomatoes

1 can tomato soup

Chili seasoning to taste.

1 can of kidney beans

DIRECTIONS

Brown meat and onion. Add rest of ingredients—place in crack pot on low and let it simmer.

Pork Chops for the Slow Cooker….Kristin Butsch

Prep Time: 5 Minutes Cook Time: 6 Hours Ready In: 6 Hours 5 Minutes Servings: 6

"Tender, spicy and delicous pork chops made easy with a slow cooker."

Ingredients:

6 boneless pork chops 1/4 cup brown sugar 1 teaspoon ground ginger 1/2 cup soy sauce

1/4 cup ketchup 2 cloves garlic, crushed salt and pepper to taste

Directions:

1.	Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2.	Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F.

Jenny's Grilled Chicken Breasts….Kristin Butsch

Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 4

Ingredients:

4 skinless, boneless chicken breast halves 1/2 cup lemon juice 1/2 teaspoon onion powder

ground black pepper to taste seasoning salt to taste 2 teaspoons dried parsley

Directions:

1.	Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2.	Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
3.	Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.