Monday, December 8, 2008


3 cups marinara sauce
2 cups cottage cheese
1 cup shredded skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup nonfat egg substitute
1 teaspoon dried oregano
1 teaspoon dreid basil
1 teaspoon salt
1/2 teaspoon pepper
12 manicotti shells

spread one cup of marinara sauce on bottom of pan. Set aside. In large bowl combine all ingreadients. Spoon the cheese mixture in the shells. Please shells in pan. Pour remaining sauce on.

Cook at 350 for 45-60 minutes, until sauce in bubbly.

Thursday, December 4, 2008

Rhodes Calzones

Recipe already on blog.

Label: Rhodes Calzones Defrost Completely Bake at 350 for 20 minutes 12/9/08

Tuesday, December 2, 2008

Chicken and Rice

2 1/2 c. uncooked rice
1 pkg. dry onion soup mix
1 1/2 can cr. mushroom soup
5 chicken bouillon cubes
5 cups boiling water
6 chicken breasts

Pour rice into bottom of 9 x 13 pan. Sprinkle with onion soup and dab on mushroom soup. Dissolve bouillon in boiling water then pour over top. Cover tightly with tin foil and bake at 350 for 35 minutes. Meanwhile sear chicken breasts over med-high heat on both sides. Add to rice after first 35 minutes. Continue to cook for additional 25 minutes uncovered. 12/9/08

24 Labels: Defrost completely. Place rice mixture in bottom of pan. Drop spoonfuls of cr. of mushroom soup on top of rice. Mix 3 bouillon cubes with 2 1/2 c. boiling water; pour over rice. Cover tightly with tinfoil and bake at 350 for 35 min. Meanwhile sear 3 chicken breasts over med-high heat on both sides. Add to rice after first 35 minutes. Continue to cook for additional 25 minutes uncovered. 1/6/11

Monday, December 1, 2008

Ginger Soy Flank Steak

2 cups Masas Gourmet Ginger Soy Marinade
2-3 pound Flank Steak

Place Marinade in bag with chicken let sit for 8 hours and grill until done. Or you can bake it at 375 degrees for 30-35 minutes.

Label: Ginger Soy Chicken Thaw Completley Grill until done, or bake at 375 for 30-35 minutes. 12/9/08

Breaded Ranch Chicken

Was done before so recipe is already in the blog.

Label: Breaded Ranch Chicken Thaw and bake at 375 for 1 hour 12/9/08

Sausage & Rice Casserole

1 lb. Jimmy Dean sausage
2 c. cooked rice
1 cans Cream of Mushroom soup
1 can water
1 lb. grated cheddar cheese

Brown sausage (like hamburger). In a bowl mix soup with water. Layer 1/2 rice, all of the sausage, 1/2 cheese and half soup in a 9 x 13 pan. Put in remaining rice and soup. Cover with cheese. Cover. Bake @ 350 until cheese melts. About 30-40 min.

Label: Sausage & Rice Casserole Defrost completely. Bake at 350 until cheese melts. About 30-40 min. 12/9/08

Chicken Enchiladas

3 chicken breasts, cooked and cut up
salt and pepper to taste
2 cans of cream of chicken soup
1 can (4 oz.) green chiles
1/2 onion, chopped
1 lb. chedder cheese, grated
1 c. water
1 pt. sour cream
12 flour tortillas

Mix together chicken, salt, soup, chiles, onion, cheese, water and sour cream. Place mixture in tortillas and roll, placing them closely in a 9 x 13-inch pan. Spread the remaining mixture on top of the enchiladas. Cover and bake @ 350 for 1 hour.

Labels: Chicken Enchiladas Defrost completely. Cover and Bake @ 350 for 1 hour. 12/9/08

Indonesian Chicken

8-9 chicken drums or thighs with bone
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger
1/4 cup minced garlic

Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. (Make sure sauce does not cover chicken only reaching half way)

Label: Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. 12/9/08

Lion House Sweet and Sour Meatballs


1/2 c. brown sugar
1/2 c. apple cidar vinegar (just not white vinegar)
2 t. prepared mustard
1/2 c. barbecue sauce
2 t. worcestershire sauce

Combine ingredients & blend thoroughly.

Label:Lion House Sweet and Sour Meatballs Thaw Completely Place Meatballs and sauce in crockpot and cook until warm. 12/9/08

Pork Chop and Potato Bake

6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of chicken soup
1/2 C milk
1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions

Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.

Label: Pork Chop and Potato Bake Brown pork chops in skillet, return to top of potatos and bake covered at 350 for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 min. 12/9/08

Sunday, October 19, 2008

Huevos Rancheros

15 - 5" corn tortillas
3 cups - cooked, crumbled sausage
1 - 7 ou can diced mild grren chiles
3 cups - shredded cheese blend
2 cups egg substitute

Arrange 5 corn tortillas in the bottom of baking dish. Layer one-third of the sausage, one-third of the chiles,& one-third of the cheese over the tortillas. Repeat to make a second & third layer, ending with the cheese. Place eggs in ziplock bag.

The huevos rancheros must be thawed in the refigerator for 1 to 2 days before baking. Pour the egg mixture over the cheese mixture before baking. Bake, covered @ 375 for 1 1/2 hours, until the center is set and the cheese is melted and bubbly. Let sit for 10 minutes before serving.

Angel Chicken

4 Chicken Breasts
1/2 tub (small size)onion and chive cream cheese
1/2 cup pineapple juice
1 package Italian dressing
1 can Golden Mushroom soup

Place all ingredients in crock pot. Cook for 4-6 hours. Shred chicken during last hour of cooking. Serve over noodles.

Saturday, October 18, 2008

Stuffed Pasta Shells

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 pound ground sweet Italian sausage

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Thursday, October 16, 2008

Organic Chicken Rub

Costco chicken rub
6 chicken breasts

Rub the chicken and grill or broil until cooked.

Beef Noodle Bowl

• 8 oz. linguine or spaghetti (uncooked)
• 3 cups broccoli florets
• 1 cup carrots (peeled and sliced)
• 2 tsp. vegetable oil
• 1 lb beef sirloin steak (cut in strips)
• ¼ cup zesty Italian dressing
• ¼-½ cup teriyaki sauce
• 1 tsp. ground ginger

Cook pasta, adding broccoli and carrots for the last few minutes of the cooking time. Drain pastamixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides. Stir inItalian dressing, teriyaki sauce, and ginger. Cookuntil sauce thickens and meat is done, stirringoccasionally. Toss pasta and meat mixtures inlarge serving bowl. Makes 4 servings, about 2cups each.

Tuesday, October 14, 2008

Chicken Cresent Rolls

3 cups cooked diced chicken
4 oz cream cheese
1 Tbs green onion
2 Tbs melted butter
2 Tbs Milk
1/2 tsp salt
dash of pepper
2 packages cresent rolls

Bake at 375 degrees for 15-20 minutes

3 Packet Pot Roast

3 Pound Pot Roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water

Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.

Baked Ziti

1 lb dried ziti
1 lb ground beef
1 T dried onion
1 jar Traditional Prego
1 jar Sausage Prego
6 oz. spliced provolone cheese
1 1/2 cups sour cream
8 oz mozzarella cheese
2 T grated parmesan cheese

Cook Ziti al dente. Brown meat with dried onion. Add sauce and simmer for 15 minutes. Layer half of Ziti in sprayed baking dish. Layer provolone cheese on pasta. Spread sour cream over provolone. Spread half of sauce. Add remaining Ziti. Add mozzarella and remaining sauce. Top with parmesan cheese. Bake for 30 minutes at 350.

Monday, October 13, 2008

Slow Cooker Chicken Stroganoff

(I will bring enough for you to have two meals, or you can combine it for a big family, so you will need 6 chicken breasts for this meal)

3 Chicken Breasts
1 pkg Onion Soup Mix
2 Cans Cream of Mushroom Soup
8 oz. Sour Cream
12 oz. Egg noodles

Thaw. In a slow cooker mix all ingredients (except noodles). Cook 6 hours on a low setting. Serve over egg noodles.

Monday, September 29, 2008

Chicken Enchilada Soup

3 TBSP. minced dried onion
1/4 tsp. garlic powder
1 14 oz. can beef broth
1 14 oz can chicken broth
1 can cr. chicken soup
2 cooked, diced chicken breasts
1 tsp. cumen
1/2 tsp. chili powder
1/4 tsp. pepper
1 can red enchilada sauce
1 can (approx. 1 1/4 c.)chopped olives
1 can (approx. 1 1/3 c.) corn
4 oz. green chili peppers (opt.)
2 c. grated cheese

Combine all ingredients in large pot. Simmer for 30 min. Stir in cheese. Top with tortilla chips (opt.)

Tuesday, September 2, 2008

BBQ Crockpot Meatballs

2 Pounds Meatballs
20 oz BBQ Sauce

Thaw Completely

Combined Meatballs and sauce in crockpot and cook on low for 2-4 hours or until cooked.

Sunday, August 31, 2008


1 pkg. dry yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. oil
2 1/2 c. flour
Dissolve yeast in warm water. Stir in remainder of ingredients and beat well. Let rest 5 minutes. Put onto greased cookie sheet and spread to edges with greased hands. Add your favorite sauce and toppings. Bake at 425 degrees for 25 minutes.

Wednesday, August 27, 2008

Taco Soup

1 LB hamburger
1/2 cup onion
1 can corn, undrained
1 can garbanzo beans, undrained
1 can black beans, drained and rinsed
1(16oz) can diced tomatoes
1 (8oz) can tomato sauce
1/2 cup catsup
1/2 cup salsa
2 TBSP taco seasoning
1 tsp chili powder
1/3 tsp garlic powder

Brown hamburger. Combine all ingredients together. Cook on stove top for 30 min or in crockpot for 4 hours. serve with shredded chesse, tortilla chips or fritos, sour cream and salsa.

Crockpot Lasagne

Thaw all ingredients completely. Spray crockpot very liberally with nonstick spray. Put layer of uncooked lasagna noodles at the bottom of the crockpot. Spoon and spread a a layer of meat mixture on top. Spoon and spread a layer of cottage cheese over the top of that. Sprinkle a layer of mozzarella cheese on top of that. Continue layering. Cook on low setting for 4 hours.

Tuesday, August 26, 2008

Honey Pork Chops

6 boneless pork chops
1/2 c. honey
1/4 c. cider vinegar
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
Dash of pepper

Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.

Serving instructions:Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking. Pork chops may also be grilled.

Lemon Greek Chicken

Lemon Greek Chicken
2 tsp. Lemon zest
1/8 tsp. Black pepper
¾ tsp. Salt
2 medium baking potatoes
¼ c. lemon juice
1 medium red bell pepper, cut into 1-inch pieces
2 TBS. Olive oil
1 medium red onion, cut into wedges
½ tsp. Garlic powder
8 oz. Fresh whole mushrooms
2-3 tsp. Dried oregano leaves
4 split chicken breast halves (2 ½ - 3 pounds)
Preheat oven to 400. In medium bowl, combine lemon zest, juice, oil, garlic, oregano, salt and pepper. Cut each potato lengthwise into 8 wedges; place in 9x13 pan. Add bell pepper, onion, mushrooms, and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture with a pastry brush. Bake one hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes. Yield: 6 servings.

Monday, August 25, 2008

Sunday Chicken

6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. Cover and bake at 325 for 3 hours. Serve over rice.

Chinese Pork Chop

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops

In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. S Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
Preheat the grill for high heat.
Grill Pork Chops 6-8 minutes on each side or until done.

Breaded Ranch Chicken

6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)

Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.Label: Thaw and bake at 375 for 1 hour

Wednesday, August 20, 2008

Crock Pot Pork Sandwiches

1 1/2 lbs. boneless pork roast
1 1/4 cup BBQ sauce
1 cup Dr. Pepper
1 tsp. cumen
1 tbsp. minced onion

Put all ingredients into crock pot. Cook on high for 5-6 hours (add 2-3 hours if still frozen). Shred. Cook for 45-60 more minutes. Place on buns and enjoy. Serves 8.

Tuesday, July 8, 2008

Slow Cooker Pineapple Sausage

1 Sausage link package, chopped
1 bottle barbecue sauce
1 can pineapple chunks in juice, undrained
3 tbsp. cornstarch
3 green peppers chopped
6 c rice

Place sausage in slow cooker. Add barbecue sauce; mix well. Add pineapple with juice, add cornstarch; stir until well blended. Top with the pineapple chunks and peppers; cover with lid.

Cook on LOW for 6 to 8 hours or HIGH for 5 hours. Serve over rice.

Option (not included in recipe): Sprinkle with chopped peanuts.

Pronto Pasta Bake

Pronto Pasta Bake (will need the baking tins)

12 oz. Rotini pasta 1 tsp. Dried basil leaves
2 medium zucchini, coarsely chopped ½ c. parmesan cheese
¼ tsp. Garlic powder 2 cups shredded mozzarella cheese
1 jar (48 oz) spaghetti sauce

Preheat oven to 375. Cook pasta according to package directions; drain. In medium bowl add zucchini, spaghetti sauce, basil, and garlic. In 9x13 pan, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture, and half of each of the cheeses. Repeat layers with the remaining pasta, sauce, and cheeses; cover with aluminum foil. Bake 45 minutes. Uncover, continue baking 5 minutes. Serve with toasted garlic bread, if desired. Serves 8.

Nichole's Chicken Artichoke Bake

6 chicken breasts
1 cup spinach artichoke dip
4 diced tomatoes
6 slices provalone cheese

Place chicken in the bottom of pan. Cover each breast with dip and one slice of provalone. Sprinkle on tomatoes. Freeze. Defrost completely. Bake at 350 for 45 minutes or until chicken is 160 degrees.

Pesto-Alfredo Cheese Tortellini W/ Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1-2 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Grated parmesan cheese for topping

1-6 ounce jar of artichoke heats, drained and coarsely chopped.

Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.

Mexican Lasagna

1 lb ground beef
1 T chili powder
1t cumen
1 14 oz can stewed tomatoes
1/2 c taco sauce
1/2 red onion- chopped
1 can black beans
1 c. frozen corn
6 flour tortillas
2 c. shredded cheese

brown meat and add chili powder, cumen, and red onion - brown 5 min then add stewed tomatoes, taco sauce, black beans, and corn. Heat 2-3 min season with salt and pepper

layer tortillas, beef mix, and cheese x3. Bake @ 350 for 12-15 min if thawed. About 30-40 min if frozen. Top with sour cream, guacamole, and/or salsa

Monday, July 7, 2008

Grilled Brushetta Chicken

1/2 cup KRAFT Sun-Dried Tomato Dressing
6 small boneless skinless chicken breast halves 1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Ritz Cracker Chicken

1 cup sour cream

2 cups crushed ritz crackers

1/2 cup grated parmesean cheese

1 tsp. garlic salt

4-6 chicken breasts

Directions: Mix crushed ritz crackers with parmesean and garlic salt in large bowl. Coat chicken with sour cream and roll in mixture. Bake at 350 for 45-60 minutes.

Ritz Cracker Chicken 11/12/09
Defrost. Bake at 350 for 45-60 minutes.

5-minute Enchilada Casserole


about 14 taquitos (frozen food) chicken or beef

1 large can of refried beans

1 can of enchilada sauce

1.5 cups shredded cheese

Spread refried beans into a 9x13 pan. Place frozen taquitos on top of refried beans. Spread enchilada sauce on top, sprinkle with cheese. Bake at 400 for 25-30 minutes. serve with desired toppings like sour cream, olives, guacamole.

BBQ Country Style Spare Ribs

4 lbs Spare Ribs

1 cup water
1 cup catsup
2 tsp. salt
2 TB Worcestershire
1/4 cup brown sugar
2 tsp. dry mustard
1 cup sliced onion
1/2 cup vinegar

Bake (covered) the spare ribs at 350 for 1 hour. Drain liquid and pour sauce over the ribs. Bake (covered) for 1 1/2 hours and then uncovered for 15 more minutes. The meat should be very tender.

Wednesday, June 4, 2008

Freezer Fajitas

1 lb chicken
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa

Options for serving:1 avocado, cut into cubes1 tomato, cut into cubesfresh cilantro
cheesePlace chicken in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.Freeze.To bundle: Meat/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw meat in marinade.Remove meat and pan-sear in hot pan.Cook until medium rare; remove from pan.In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.While vegetables are cooking, slice meat into thin slices against the grain.Add to cooked vegetables.Add salsa to meat and vegetables; heat through.To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
I always make Spanish rice when I make fajitas because I don’t like peppers and onions, so I fill my tortilla with the rice and meat, others have their rice as a side dish.

Tuesday, June 3, 2008

Cream Cheese & Broccoli Chicken

3-4 frozen chicken breast
1 can cream of chicken soup
1 8 oz block cream cheese
1 pkg. Italian dressing mix

*Cook on high for 4 hours or low for 6 hours
Shred with 2 forks.
The last hour of cooking, add 1 16 oz. bag of broccoli cutlets
Serve over rice.

Thursday, May 29, 2008

Pesto Alfredo Ravioli

1 jar alfredo sauce
1/4 cup pesto
2 pounds ravioli
1 pound cooked chicken breast
1 cup parmesan cheese
1/2 salt
1/2 pepper

Mix all ingredients together and pour in a baking dish. Bake at 350 degrees for 1 hour if frozen or 30 minutes if defrosted.

Indonesian Pork Tenderloin

3 tablespoons lime juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons stir-fry sauce
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 (1 pound) pork tenderloin

In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.

Tuesday, May 27, 2008

Italian Style Pork Chops

3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops

Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.

Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Beef Noodle Bowl

• 8 oz. linguine or spaghetti (uncooked)
• 3 cups broccoli florets
• 1 cup carrots (peeled and sliced)
• 2 tsp. vegetable oil
• 1 lb beef sirloin steak (cut in strips)
• ¼ cup zesty Italian dressing
• ¼-½ cup teriyaki sauce
• 1 tsp. ground ginger

Cook pasta, adding broccoli and carrots for the last few minutes of the cooking time. Drain pastamixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides. Stir inItalian dressing, teriyaki sauce, and ginger. Cookuntil sauce thickens and meat is done, stirringoccasionally. Toss pasta and meat mixtures inlarge serving bowl. Makes 4 servings, about 2cups each.

Garlic Lime Chicken

1/2 cup Lime juice
1/4 cup cider vinegar
6 garlic cloves
2 T fresh or dried oregano
1 T. coriander
2 t. pepper
1 t. paprika
1/4 cup oil

Mix all ingredients and marinade 8 hours or overnight. Brown the chicken and then cook 30 -35 minutes on 375 degrees or until juices run clear or Grill until done.

Feta Chicken Bake

6 boneless skinless chicken breast halves (2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (3.5 oz.) ATHENOS Crumbled Feta Cheese
1 tbsp dried basil
1/4 cup chopped tomato or diced can tomato
1/4 cup chopped parsley

Preheat oven to 350°F. Arrange chicken in 13x9-inch baking dish.Drizzle with 1 Tbsp. of the lemon juice. Season with salt and blackpepper. Top with cheese and basil ; drizzle with remaining 1 Tbsp. lemon juice.Bake 35 to 40 minutes or until chicken is cooked through.Sprinkle with tomato and parsley.

Thursday, April 10, 2008

Chicken Alfredo Crockpot

4 chicken breasts
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
1 1/4 c. shredded mozzerella or 3/4 c. grated parmesean
2 jars alfredo sauce (approx. 24 oz.)

**Defrost completely or add 2 hours to cook time.
Empty bag into crockpot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done cook pasta separately, drain and add to crockpot with mushrooms. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted.

Wednesday, April 9, 2008

Salmon Cakes with Chipotle Mayo and Veggies

2 (14.75 oz ) cans salmon, drained & flaked...Fresh Salmon works too(chill it first)
3 eggs beaten
1 C Dry Bread Crumbs
1/2 Red Pepper diced
1/3 C Green Onions sliced thin
1 T Parsley
1 tsp. Old Bay Seasoning
1/2 tsp. garlic salt
Sea Salt & Ground Pepper to taste

Add all ingredients to bowl and mix well. Shape into patties. (About 8).

If Frozen, Thaw Completely:

In Large skillet, heat 3 T vegetable oil over medium heat. Add cakes and cook on each side for about 4-5 minutes. Each side should be crispy and golden brown. Serve at once with dipping sauce of choice and steamed veggies.

Tuesday, April 8, 2008

Chilli Lime Flank Steak

Spray steak with lime juice and then sprinkle with cumin,chilli powder, salt and pepper.

Thaw Completely

Grill until done.

Creamy Italian Chicken

4-6 Chicken Breast
16 oz. regular cream cheese
2 cans of cream of chicken soup
1 pkg. of dry italian dressing
1 Tbsp dried chives

Sprinkle dressing over chicken, mix soup and cream cheesestogether and pour over chicken. Cook @ 350 for 60 mins or in crock pot for 5-6 hours. Serve over rice if desired.

Monday, April 7, 2008

Ginger Beef Stir Fry

Thaw completely. Stir fry meat and sauce 3-5 min. Add vegetables and sitr fry for additional 5-7 minutes. Serve over minute rice.

Burger Bundles

1 lb. ground beef
1/4 cup evaporated milk
StuffingBag of Pepperidge farm Stuffing (blue package)
2 tablespoons butter
3/4 cup hot water

Mix meat and milk. Form 6 patties. Spoon stuffing into patties---form patties around stuffing. Place in baking pan.

1 can cream of muxhroom soup
2 tablespoons of ketchup
2 teaspoons of worshire sauce
1/4 cup evaporated milk

Pour sauce over meat and stuffing patties. Bake at 350 degrees for 45-55 minutes.

Sunday, April 6, 2008

Sweet Apricot Chicken

6 boneless skinless chicken breasts
1 jar pineapple/apricot jam
1 jar Russian dressing
1 package onion soup mix

Defrost completely. Place all ingredients in the crockpot. Cook on low for 6 hours or cook on high for 4 hours.

Tuesday, April 1, 2008

French Dip Sandwiches

Sliced Beef
4 Beef Bullion Cubes
1 French Onion Soup Packet
5 cups of Water
Swiss Cheese

This meal can be made without defrosting. Place the Beef,Bullion,French Onion Soup, and Water in a pot and cook until warm. DO NOT BOIL. Remove meat and place on rolls and top with cheese. Then dip sandwich in the sauce.

Mexican Pork

2 pounds pork loin
3/4 cup ranch dressing
2 cups pace picante salsa (Medium heat)
1 small can diced green chillies

Dump all of the ingredients into the crock pot and heat on high for about 5-6 hours. Shred with a fork. Place back in crock pot to soak up sauce. Serve with tortillas or over a salad.

Marinated Chicken

6-8 chicken breasts
1/2 cup oil
1 cup 7 up or Sprite
1/2 cup soy sauce
1/4 Tbsp Horseradish
1/4 Tbsp Garlic Powder

Place all ingredients in bag and mix the bag up. Freeze it and when ready defrost meal completely. The Chicken will marinate as it defrosts. Place on Grill and cook until done.

Friday, March 14, 2008

No Bake Cookies
4c. sugar
1/2c. cocoa
1c. evaporated milk
1/2t. salt
1c. butter
6 c. oatmeal
1c. peanut butter
2t vanilla

Mix sugar, cocoa, evaporated milk, salt, and butter in sauce pan. Bring to a boil stirring constantly. Boil rapidly for 1 min, remove from heat.Add in bowl oatmeal, peanut butter and vanilla. Pour chocolate mixture over top, stir together. Let sit for 5 min. Drop on waxed paper and allow to cool.
Sweet Maple Chicken

6 Boneless Chicken Breast
5T Maple Syrup
1T Superfine Sugar
Grated Rind and Juice of 1/2 Large Orange
2T Ketchup
2tsp Worcestershire Sauce

1. Combine all ingredients in non metallic bowl.2. Add Chicken to bowl and marinate in fridge.3. Grill until internal temp reaches 165 degrees.
Pulled Pork Sandwiches
1 Tbsp olive oil
1 4 lb pork shoulder roast
1 can condensed French onion soup
1 cup ketchup
1/4 cup cider vinager
3 Tbsp brown sugar
12 sandwich buns

In a gallon zip lock bag place oil, soup, ketchup, vinager, brown sugar, mix well and freeze w/roastWhen ready to cook let thaw and place roast and sauce mixture in the slow cooker for 4 to 5 hours on high or 8 to 10 hours on low until meat is tender, remove from slowcooker let cool shred with 2 forks remove any bone and return to slowcooker stir and let coat with sauce. Serve on buns as a sandwich.421 cal, 34 g pro, 36 g car, 2 g fib, 15 g fat.9 points for Weight Watchers
Honey Mustard Chicken

In saucepan, over medium-low heat,
mix 1 stick butter,
1/2 cup honey,
1/2 cup dijan mustard
and 1 teaspoon curry.

Pour over 4-6 chicken breasts. Bake at 350 degrees for 1 - 1 1/4 hours.
24 frozen rhodes rolls
1 cup pizza sauce
any of your favortie pizza toppings

Let rolls thaw & slightly rise.Knead three rolls together and spread in an oval for the bottom of the calzone.Fill the calzone with whatever toppings you like best.Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.Repeat 3 times.To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce.
Stuffed French Toast
1 Loaf of French Bread
1/2 Cup Jam
2 Sliced Bananas (Optional)
1 Cup Berries (Optional)
8 oz Cream Cheese
8 Eggs
1 1/2 Cups Milk
3/4 Cup Syrup
1 1/2 tsp Vanilla
1 1/2 tsp Cinnamon

Mix eggs, milk, syrup, vanilla and cinnamon in a mixing bowl. Set aside.Slice French Bread into 3 inch slices. Without detaching, also cut each slice down the middle mostly through each slice of bread, allowing them to be stuffed.Spread 1 Tablespoon of Cream Cheese and 1 Tablespoon of Jam and a few bananas in the middle of each slice of bread. Close Bread and dip in egg mixture for 10 seconds. Place dipped bread on sprayed baking dish. Bake uncovered at 325 for 45-60 minutes.Let cool slightly and top with Berries and Powder Sugar.
Twice-Baked Potato Casserole
6 medium unpeeled potatoes,
baked1 pound bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped

Cut baked potatoes into 1-inch cubes. Place half in a greased 13”x9”x2” baking dish. Sprinkle with half the bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered at 350º for 20 minutes or until cheese is melted. Sprinkle with onions.

Hint: Bake the potatoes in the morning while you are getting ready then store potatoes in the refrigerator. Prepare the rest of the meal right before serving.
Pork Chop and Potato Bake

6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of celery soup
1/2 C milk
1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions

Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
Shredded Beef Enchiladas (Significantly modified by Cynthia Bee)

INGREDIENTS:3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas

DIRECTIONS:1. Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour. 2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.3. To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.Tip #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
Creamy Chicken and Pasta
3 cups pasta, any shape
1 can cream of chicken soup
1 12 oz can evaporated milk
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
2/3 cup french fried onions
3 cups cooked chopped chicken

Cook pasta in salted water for half the time recommended in package directions. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer bag. Label and freeze.To serve: Thaw. Place in greased baking dish. Bake covered for 45 minutes at 350 degrees. Uncover and top with more French fried onions. Return to oven and bake an additional 5 minutes.

Spinach Salad Dressing

This is the recipe that went on the spinach salad.

3 cups Sugar
2 Tbsp Dijon Mustard
3 Tbsp Chopped Red Onion
1 1/2 Tbsp Poppy Seeds
4 tsp salt
2 cups Vinegar (we use apple cider vinegar)
2 cups Oil
You may have to make in half portions if your blender is not large.

Blend all ingredients in the blender except for the oil. The oil must be added after all ingredients and while the blender is running. If you add it without the blender running it will seperate and you will have to shake it well before each time you use it.