Soft Shell Tacos (12)

• 12 pack flour tortillas (by bread)
  1 lb hamburger
  1 can refried beans (Latino area)
  1 tomato
  shredded lettuce
  1 onion (white or yellow)
  Sour Cream (optional)
  Slice Olives (optional)
  Salsa (mild, medium, hot) (optional) (Latino area)
  shredded cheese (Mexican or taco Mix)
  1 pkt taco seasoning

Brown and drain burger and add Taco seasoning as per the direction. 
Mix with one can of refried beans.  Dice tomato. Dice Onion.

Spoon meat onto shell, add cheese.  Microwave for 20 – 25 seconds.
Add desired ingredients. Fold one end , then the sides.  Hold with toothpick if desired.

Alterniative, swap shells for corn chips for Taco Salad

Chicken Alfredo  (5-6)

• 1-2 boneless, skinless chicken breasts cubed
  1 jar of alfredo sauce
  1 box of Linguini noodle
  1 can of peas (optional)

Stir fry chicken cubes in a fry pan with a splash of veg. oil.  Cook linguini in a large kettle.  Strain peas. Drain linguini and return it to the kettle and mix with all other ingredients.  Stir until well coated.

Spaghetti & Meatballs (4-5)

• 1 box Spaghetti
  1 Jar of Spaghetti Sauce
  1 bag of Frozen Italian Meatballs
  1 small can mushrooms

Boll Spaghetti as directed.  Mix sauce, mushrooms,  and half bag of meatballs into a saucepan and cook on medium heat until boiling (splattering) reduce heat to medium low.  After you strain spaghetti, return to pan and stir in 2 Tbl spoons of veg oil.  Stir.  Spaghetti will not stick together now.

Serves with garlic bread and Parisian cheese.

* Serve over Hoagies or hot dog buns for Meatball Subs!

BEEF AND RICE STROGANOFF SKILLET

• 
  1 lb. ground beef
  1 (10 3/4-oz.) can cream of mushroom soup
  1 c. long grain rice
  2 1/4 c. water
  1/3 c. catsup
  1 tsp. salt
  1 c. sour cream
  1 tsp. garlic salt
  1 can mushroom stems and pieces (optional)
  1 c. sliced onion (optional)

Brown beef in skillet and drain. Stir in rice, water, salt, garlic salt, onion, soup, catsup and mushrooms, if desired. Bring to boil. Reduce heat, cover and cook over low heat about 25 minutes or until rice is tender and mixture is desired consistency. Stir occasionally.
Fold in sour cream right before serving. Makes 4 to 6 servings.

COLORFUL HAMBURGER RICE

• 3 c. water
  1 T. butter or margarine
  1 lb. ground beef, cooked and drained
  1 tsp. salt
  1 med. onion, chopped
  1/2 tsp. celery salt
  2 celery ribs, thin sliced
  1/2 tsp. garlic powder
  2 med. carrots, sliced
  1/4 tsp. pepper
  1 c. frozen corn
  1 1/2 c. uncooked long grain rice
  1 c. frozen peas shredded Parmesan cheese
  1 c. frozen cut green beans

In a large saucepan, combine the water, beef, vegetables, butter and seasonings. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Fluff with a fork. Sprinkle with Parmesan cheese.
 

TACO SOUP

2 lbs. lean ground beef
1 1/2 c. water
1 sm. onion, chopped
1 (1-oz.) pkg. ranch dressing mix
1 tsp. salt
3 (14-oz.) cans stewed tomatoes with green chilies
1 tsp. pepper
1 (1.4-oz.) pkg. taco seasoning
1 (16-oz.) can pinto beans, rinsed and drained
1 (16-oz.) can red kidney beans, rinsed and drained
1 (16-oz.) can lima beans, rinsed and drained shredded cheddar cheese, optional; tortilla chips, optional

In a large Dutch oven or kettle, brown beef and onion. Drain any fat. Add all remaining ingredients except for last two. Bring to a boil. Reduce heat and simmer

Spicy Chicken Fried Rice with Peanuts

• 3 tablespoons low-sodium soy sauce
  1 tablespoon dark brown sugar
  2 teaspoons toasted sesame oil
  3⁄4 teaspoon red chili flakes
  2 tablespoons canola oil
  1 small onion, diced
  3 scallions, finely sliced
  2 medium red bell peppers, diced
  3 cloves garlic, minced
  1 tablespoon finely grated fresh ginger
  One 5-ounce can water chestnuts, diced
  2 cups diced cooked chicken
  4 cups very cold cooked brown rice
  1⁄3 cup coarsely chopped unsalted peanut

In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and chili flakes until the sugar is dissolved. Heat the canola oil in a very large skillet or wok over high heat. Add the onion, scallions, and bell peppers and cook until they begin to soften, about 2 minutes. add the garlic and ginger and cook for 1 minute. Add the water chestnuts, chicken, and rice and cook until heated through, about 5 minutes. Stir in the soy sauce mixture and toss to coat evenly. Garnish with the peanuts and serve.

Makes 4 servings

Serving Size 2 cups

Per Serving Calories 580; total Fat 20 g (sat Fat 3 g, Mono Fat 9.81g, Poly Fat 6.04 g); Protein 32 g; Carb 68 g; Fiber 9 g; Cholesterol 60 mg; sodium 360 mg

Creamy Chicken Broccoli Noodles

• 2 pkgs                   Ramen Noodles

• 1 can                    cream of mushroom soup

• ½ soup can            milk

• 1 ½ cups               cubed cooked chicken (could use canned too)

• 1 ½ cups               cooked broccoli

• ½ cup                    halved cherry tomatoes

Cook noodles in saucepan according to package directions. Add seasoning. Stir in chicken and broccoli. Drain off most of liquid. Stir in soup and milk. Heat through, stirring often. Add tomatoes and enjoy. 4 servings.

Shrimp Boil (from Parents magazine)

Prep time 5 minutes, cooking time 25 minutes

• 3 cups vegetable broth or water

• 1/3 cup red wine vinegar

• 2 Tbsp Worcestershire sauce

• 2 tsp dry mustard

• 2 tsp garlic powder

• 2 tsp dried thyme

• 1 bay leaf

• 12 small red potatoes, scrubbed and halved (about 2 lb)

• 1 lb. medium shrimp, peeled and deveined

In large saucepot bring broth, vinegar, Worcestershire and spices to boil. Reduce heat, cover and simmer 5 minutes.
Increase heat to medium high. Add potatoes and cook 15 minutes or until tender. Remove to serving platter.
Reduce heat to medium low. Add shrimp. Cover and cook 3 minutes or until pink. Drain. Arrange shrimp on platter with potatoes.

294 cal, 24 g pro, 2 g fat, 44 g carb, 499 mg sod, 140 mg chol.

Breakfast burritos

• Jimmy Dean breakfast sausage

• Flour tortillas

• Scrambled eggs

• Veggies/fruit (any that you like).  I use peppers, tomatoes, avocadoes

• Shredded cheese

Cut up veggies, cook eggs and put in the flour shell.  Will also have a fruit with this meal

Macaroni & Cheese w/ Hot Dogs

Breakfast Burritos

Dice ham slices and brown in pan, add eggs and cheese and cook on medium.

Served wrapped in tortillas
 

Hamburger, Green Bean, Tomato Soup Hotdish

• 1 lb. ground beef
  1 can tomato soup
  1 can green beans (drained)
  1/2 can water
  6 potatoes boiled, then mashed

Brown beef in skillet. While browning add salt, pepper and minced onion to
taste. After browned, drain and add tomato soup and water and green beans.
Stir and simmer till potatoes are ready.

After potatoes are mashed put tomato soup/green bean/beef mixture over the top
and serve.

Simple Dessert:

Peel and Dice an apple. Add Sugar Free Whipped Topping and Cinnamon to taste
and stir...fairly healthy dessert/bedtime snack and great tasting!

Quick Chili Rice Skillet Casserole

• 1 lb of ground beef              

• 1 c. diced green peppers              

• ½ c. chopped onion

• 1T. chili powder                   

• ½ c. water                                        

• 15 oz. can tomato sauce

• 12 oz. frozen corn               

• 1 c. shredded cheese/or slices   

• 1 c. minute rice

Brown beef and onion in skillet. Add spices, corn, green pepper, tomato sauce and water.  Cover and bring to a full boil, stirring occasionally.  Stir in rice, reduce heat and simmer 10 minutes.  Sprinkle with cheese, or cover with cheese slices and let melt.  Serve.

I serve this with jello made with fruit, or a salad.

Sloppy Joes

• 1 pound ground beef

• 1 medium onion, chopped

• 1 ½ tbsp. flour

• 1 cup Coca-Cola

• 2/3 cup catsup

• 2 tbsp. vinegar

• 1 tbsp. Worcestershire sauce

• 2 level tsp. dry mustard

In a skillet, brown the meat and onions.  Drain the excess fat.  Add the remaining ingredients and stir to mix.  Cover and simmer for 30 minutes.  Serve hot on hamburger buns.

Cream Beef On Toast

• White Sauce:

• 2 tbsp. margarine or butter

• 2 tbsp. all-purpose flour

• ¼ tsp. salt

• 1/8 tsp. pepper

• 1 cup milk

• Beef:  Budding beef – cut into strips (found in the lunchmeat section)

Heat margarine in saucepan over low heat until melted.  Stir in flour, salt and pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

When white sauce is thickened, add strips of beef.  Serve over toast. 

I usually triple the white sauce recipe & use 2 packages of beef.  We have peas with this as they are good in the sauce too.  You can also substitute tuna for the beef.

Chicken White Bean Chili

• Chicken breasts – cut in small squares

• Fresh mushrooms

• Fresh onion

• 4 cans white beans – navy – kidney – Great Northern

• 1 can cannellini beans (lg. white bean)

• 1 can or jar of chicken gravy

• 1 jar of salsa (hot or medium)

• 2 bags Mexican shredded cheese

Cook chicken with salt & pepper (go light on the salt as most of the ingredients have salt added).

Add fresh mushrooms.  Add beans, gravy & salsa.

When all cooked together, slowly add Mexican shredded cheese, stirring constantly or cheese will clump together.  Simmer.  Serve.
 

Teriyaki Chicken with Cucumbers 4 Servings. From Better Homes & Gardens

• 4 boneless, skinless chicken breast halves

• 1 Tbsp teriyaki sauce

• 2 tsp toasted sesame oil

• ½ tsp grated fresh gingerroot

• 1 clove garlic, minced

• ½ tsp sugar

• __________________

• 3 medium cucumbers, thinly bias-sliced (about 4 cups)

• 2 Tbsp cider vinegar

• 1 ½ tsp sugar

• ¾ tsp salt

• ½ tsp crushed red pepper

• 2 tsp cooking oil

• Red Serrano peppers (optional)

Marinate chicken in next 5 ingredients on the list for 30 or more minutes.

In a medium bowl, combine the vinegar, sugar, salt and crushed red pepper. Add cucumber slices. Cover and chill until serving time. 

Cook chicken in hot oil in non stick skillet over medium heat for 10-12 minutes. Remove chicken and cut into bite-size strips.

Arrange cucumbers on plate, top with chicken, garnish with red sarrano peppers if desired.

180 cal., 7 g. total fat (1 g. sat. fat), 59 mg chol., 573 mg sodium, 6 g. carbo, 1 g. fiber, 23 g. protein

Shrimp Quesadillas with Avocado Salad

• ¾ pound peeled, deveined shrimp, tails removed

• 3 garlic cloves, minced

• ½ tsp each coarse sea salt, ground cumin, paprika

• ¼ tsp each pepper and cayenne

• 1 Tbsp each orange juice and olive oil

• 1 ½ cups each shredded sharp cheddar and pepper jack cheeses

• 2 green onions, thinly sliced

• 2 large flour tortillas

Salad:

• 2 avocados, sliced

• 2 large heirloom tomatoes, cut into wedges

• ¼ cup thinly sliced yellow onion

• 2 Tbsp chopped cilantro

• 1 Tbsp olive oil

• 3 Tbsp lime juice

• ½ tsp each salt and pepper

Mix salad ingredients and refrigerate until serving time.

Saute green onions in olive oil, garlic, juice and spices over medium heat for about 5 minutes. Add shrimp, stir until pink. Chop shrimp into bite size pieces. Remove from heat. 

Place a tortilla in a clean skillet, top with half the cheeses, add shrimp mixture, remaining cheese and top with another tortilla. Heat over medium heat until cheese is melted, turning once.  Cut quesadilla into wedges and serve with salad.

Lemon-Pepper Chicken 2 servings

• 2 boneless, skinless chicken breast halves

• 1 Tbsp flour

• ½ tsp cracked black pepper

• 4 tsp olive oil

• 1 large zucchini, quartered lengthwise, sliced crosswise

• 4 green onions, sliced diagonally

• ¼ tsp salt

• 1/8 tsp ground black pepper

• 1/3 cup dry white wine or water

• ¼ cup fresh lemon juice

• 1 tsp cornstarch

Shake chicken with flour and cracked pepper in bag. Cook chicken in 2 tsp oil in skillet for 6 minutes, turning once. Remove.

Cook zucchini in remaining oil in skillet 3 minutes. Stir in onion, salt, pepper; cook 2 minutes or until zucchini is tender. Transfer to platter.

Mix wine, lemon juice and cornstarch in bowl. Add along with chicken to skillet, cook 1 – 2 minutes or until sauce is thickened. Add chicken to zucchini on platter, spoon sauce over.

Calories 274, Protein 26 g, Fat 12 g, Carbs 14 g, Sodium 334 mg, Chol. 63 mg

Chicken Breasts Diane  4 servings – from Great American Recipes

• 4 large boneless chicken breast halves

• ½ tsp salt

• ½ tsp pepper

• 2 Tbsp olive oil

• 2 Tbsp butter

• 3 Tbsp chopped fresh chives or green onions

• Juice of ½ lime or lemon

• 2 Tbsp brandy or cognac (optional)

• 3 Tbsp chopped parsley

• 2 tsp Dijon mustard

• ¼ cup chicken broth

Place chicken in ziplock and pound slightly with a mallet. Sprinkle with salt and pepper. Heat 1 Tbsp each of butter and oil in large skillet. Cook chicken over high heat for 4 minutes each side. Transfer to warm serving platter.

Add chives or green onions, lime juice and booze if used, parsley and mustard to skillet. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

Pour sauce over chicken, serve immediately.

Calories 409, Protein 44.2 g, Fat 24.2 g, Carbs 0.9 g, Sodium 580 mg

SAUSAGE, KALE, AND POTATO SOUP

CURRY BEEF WITH PEAS

• 2 Tbsp vegetable oil
• 3-4 cloves garlic
• 2 inches fresh ginger
• 1.5 Tbsp curry powder
• 1 tsp turmeric
• Pinch crushed red pepper
• 1 lb. lean ground beef
• 1 medium potato
• 1 cup beef broth
• 1 tsp flour
• 1/2 lb. frozen peas
• Salt & pepper to taste

Prep Time: 15 min.

Servings: 4 to 6

Mince the garlic, peel and grate the ginger. Use a vegetable peeler or scrape with a spoon to remove the peel of the ginger. Cook both with vegetable oil over medium heat for 2-3 minutes or until softened.

Add the curry powder, turmeric, and red pepper flakes. Stir and cook for about 1-2 minutes more. Add the beef and continue to cook until fully browned.

While the beef is cooking, peel the potato and then cut into small cubes. Once the beef is fully cooked, add the cubed potatoes, beef broth, and flour. Allow the whole skillet to simmer, stirring occasionally, until the potatoes have softened and most of the moisture has evaporated off (about 15 minutes). If it gets too dry before the potatoes have finished cooking, simply add a little bit more water and continue cooking.

Once the potatoes are tender, stir in the frozen peas and heat through. Give it a taste and adjust the salt to your liking. Serve over rice or egg noodles.

SUPREME PIZZA BURGERS

• 1-1/2 pound ground beef
• 1/2 pound Italian sausage
• 1/2 teaspoon Italian Seasoning
• 8 slices mozzarella Or provolone cheese
• Pepperoni slices
• 8-9 Tbsp marinara Sauce
• Grated parmesan cheese
• 4 whole kaiser rolls Or good hamburger buns
• Thinly sliced red onion
• 1 whole green bell pepper sliced thick
• Sliced black olives
• Sliced mushrooms

Prep Time: 5 Minutes

Servings: 4

Combine ground beef, Italian sausage, and Italian seasoning in a bowl. Knead it together and form it into four large/thick patties. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of cheese on each patty, followed by several slices of pepperoni. Add a couple of thin slices of red onion, a slice of green bell pepper, a pile of black olives, and a pile of mushrooms. Spoon a little more marinara sauce on top, the lay another slice of cheese on top of all the fillings. Place the lid on the skillet and allow burger to cook all the way through while the cheese melts and the pepperoni warms.

Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with marinara sauce and sprinkle the sauce with Parmesan.

Lay the patties on the bottom buns, then top with the top buns. Serve immediately.

Glarner Rösti Potatoes [National dish of Switzerland and my hometown of New Glarus]

Ingredients (for 4 people)

• 2 lbs. parboiled potatoes
• 1 tsp salt
• 1-1/2 cups Swiss cheese
• 5-6 Tbsp melted butter
• 3 medium onions
• 1 cup of WEAK coffee (optional--helps keep the Rösti moist)

Prep Time: 20 Minutes

Servings: 4

Peel and grate the parboiled potatoes. Chop the onions finely and fry gently in the melted butter until they are pale gold but not brown. Add the grated potato, season and allow to brown over a higher heat. Shortly before the Rösti is ready, add the thinly sliced Swiss cheese. As soon as it begins to melt pour the coffee over the top. Serve immediately.

Bow Tie Pasta with Pancetta and Leeks

• 12 ounces (weight) bow tie pasta (cooked al dente)
• Reserved pasta water
• 3 ounces, weight chopped pancetta
• 3 whole leeks sliced thin
• ½ cups dry white wine
• ½ cups heavy cream
• Salt And freshly ground pepper to taste
• Parmesan cheese, shaved

Prep Time: 7 Minutes

Servings: 4

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. Pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top. Serve immediately.

Chili Mac

• 1T oil

• 1 Lb ground beef

• 3/4 T chili powder

• 1/2 T cumin

• 1/2 t salt

• 3 garlic cloves minced

• 1 T brown sugar

• 16 oz tomato sauce

• 2 C water

• 2 C elbow macaroni

• 1 C frozen corn

• 1 small can diced green chilies

• 2 T fresh chopped cilantro

• 2 C shredded cheese

Heat oil and brown beef and the chili powder, coriander, cumin, and salt
Stir in garlic and brown sugar and cook for 30 sec
Stir in tomato sauce, water, and macaroni
Cover and simmer, stirring often, until the macaroni is tender (12-15 min)
Stir in 1 C cheese, corn, chilies, and cilantro
Remove from heat, sprinkle with remaining cheese, cover and let sit about 2 min

Sausage and Peppers

• 4 Italian sausages

• 4 bell peppers of assorted colors chopped into slices

Heat sausages in a large skillet
Once cooked through, remove and chop into small pieces
Return sausages to the pan along with pepper slices and fry until peppers are soft

 *I like to have it just like this, but this also makes a nice sandwich if you add it to a roll

Shrimp Scampi

• 2 lbs uncooked shrimp

• 2 T olive oil

• 1 T butter

• 2 T lemon juice

• 1/4 t salt

• 2 cloves minced garlic

• splash of white wine

Peel and devein the shrimp
Heat oil and butter and combine all ingredients in the pan until shrimp are cooked through
Serve over angel hair pasta and top with parmesan cheese

Stroganoff

• 1 pkg. wide egg noodles, cooked & drained

• 1 lb. ground beef

• 1 can cream of mushroom soup

• 1 med. Onion, chopped

• 1 can cream of chicken soup

• 1 cup sour cream

• 1 container fresh, sliced mushrooms

Brown ground beef & onion together. Add other ingredients for sauce. Simmer until warm. Add cooked noodles.

Szechwan Shrimp

• 4 tbsp. water

• 2 tbsp. ketchup

• 1 tbsp. soy sauce

• 2 tsp. cornstarch

• 1 tsp. honey

• ½ tsp. crushed red pepper

• ¼ tsp. ground ginger

• 1 tbsp. vegetable oil

• ¼ c. sliced green onion

• 4 cloves garlic, minced

• 12 oz. cooked shrimp, tails removed

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, & ground ginger. Set aside.

Heat oil in a large skillet over med-high heat. Stir in green onions & garlic; cook 30 seconds. Stir in shrimp & toss to coat with oil. Stir in sauce. Cook & stir until sauce is bubbly & thickened.

Serve over rice.

*Note: I double the sauce and put ½ bag frozen stir fry vegetables from Wal-Mart in it.

Country Fried Steak, Fried Potatoes, & Green Beans with Cheese *(I boil potatoes the day before)

Country Fried Steak

• ½ c. flour

• ½ tsp. salt

• ½ tsp. pepper

• ¾ c. buttermilk

• 1 c. crushed saltines

• 4 cube steaks (1 lb.)

• 3 tbsp. cooking oil

• 1 can cream of mushroom soup

• 1 c. milk

In a plastic bowl or bag, combine flour, salt & pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip into buttermilk & coat with crumbs. In a large skillet over med-high heat, cook steaks in hot oil for 2-3 min per side or until golden brown & cooked to desired doneness. Remove & keep warm. Add soup & milk to skillet; bring to a boil, stirring to loosen browned bits from pan.

Fried Potatoes

Boil potatoes. Slice & fry on med-high heat in oil & butter. Season with salt & pepper.

Green Beans with Cheese

Warm up a can of French cut green beans, drain. Add sliced Velveeta and stir until cheese is melted.

Chicken Burritos

Preheat oven to 350 degrees.

• Raw chicken cut into pieces & browned. (3-4 breasts)

• Add 1-10 oz. jar picante sauce

Mix:

• 1 can cream of chicken soup

• 6 oz. sour cream

• 1 can green chilies

• Onion

Spread some of the sour cream mixture on tortilla shell, then some of the chicken & roll up. Heat until hot. Put cheddar cheese on top & put back in the oven until melted.

Serve with Spanish Rice, if desired.(I used Zatarain’s)

Spinach & Feta Pasta

• 1-8 oz. package penne pasta

• 2 tbsp. olive oil

• ½ c. chopped onion

• 1 clove garlic, minced

• 3 tomatoes, chopped

• 1 cup sliced fresh mushroom

• 1 bag spinach leaves

• Salt & pepper to taste

• 1 pinch red pepper flakes

• 8 oz. feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

Meanwhile, heat olive oil in a large skillet over med-high heat; add onion & garlic, and cook until golden brown. Mix in tomatoes, mushrooms, & spinach. Season with salt & pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through & spinach is wilted. Reduce heat to medium, stir in pasta & feta cheese, cook until heated through.

Serve with garlic bread.

Pizza Casserole

• 2 lbs hamburger

• 1 (14oz) jar pizza sauce

• 2 cups rotini noodles

• 30 pieces (or so) Pepperoni

• 2 cups mozzarella (or fiesta blend) cheese

*Brown hamburger & drain off any grease.

*Cook & drain noodles.

*Add pizza sauce, pepperoni, noodles & cheese to hamburger & mix all together. 

*Great with French bread and a salad or vegetable.

Hamburger rice with crunchy things

• 2 lbs hamburger

• 2 cups minute rice

• 1 can of cream of mushroom soup

• 3-4 tablespoons soy sauce

• 2 cups of chow mien noodles

*Brown hamburger, drain off any grease. 

*Cook 2 cups minute rice per directions.  

*Add soup, soy sauce, & rice to cook hamburger, mix all together & add chow mien noodles.

Sloppy Joes

Brown 2 lbs hamburger, drain off any grease.

Add:

• 1 cup chopped onion

• 1 cup chopped celery

• 16 oz tomato sauce

• ½ cup catsup

• 4 Tbsp. brown sugar

• 4 Tbsp. vinegar

• 4 Tbsp. barbecue sauce

• 3 Tbsp. Worcestershire sauce

• 1 Tbsp. mustard

• 2 tsp. salt

*Simmer to blend flavors & serve over buns. 

Chicken - Asparagus Stir Fry

• 1- 2 chicken breasts cubed
  1 16oz bag of Asparagus Stir Fry (frozen)
  1 8oz tub of sliced fresh mushrooms
  1 splash of soy sauce

spritz fry pan or wok with Pam (or other oil if Pam's not around)
Fry chicken until done
Add vegetables and mushrooms
splash with soy sauce (about 1 Tbsp) or desired
Stir for about 8 Minutes
Salt & Pepper to taste

Homemade Hamburger Helper

Cook 1 to 2 lbs. hamburger. Add chopped onion if desired
Add 2 cans cream of mushroom soup, add milk to desired thickness (approx 1 ½ cups)
season with whatever seasoning you like (pepper or alpine touch)
add 5-6 slices of American cheese

Combine all together

Serve with cooked veggies & garlic bread

Thinly slice steak against grain and pass with pesto.

Dip fresh snow peas in boiling water for 30 seconds. Cool. Drain tomatoes, reserving ¼ cup liquid. Combine reserved liquid with oil, vinegar and soy sauce; toss with tomatoes and remaining ingredients. Season to taste with pepper and sesame seeds if desired.

Ranch Chicken Fajitas

6-8 chicken breasts, cut into chunks or slices

1 bottle of ranch or 2 cups homemade ranch

tortillas

yellow peppers, sliced

shredded cheese: cheddar or blend

extra ranch or creamy caesar dressing

Macho Malvo Mix (or just Malvos)

1 # burger, browned with 1 tsp onion powder (or real onions)

1 c salsa

15 oz tomato sauce

2 tB sugar

1-2 cups cooked rice

Fritos or Doritos

Meat mixture

cheese

lettuce

salsa

sour cream

Teriyaki Chicken w/ Toasted Cashews

• 2 chicken breasts cubed in 1" pieces
  half of a head of cabbage shredded
  Honey Teriyaki marinade
  1 onion chopped
  3 small red peppers chopped
  1 small can of crushed pineapple or 1.5 inches of fresh
  4 oz of cashews (pieces and halves)
  olive oil
  Skip the Clementine. It didn't work with this dish.

Cube the chicken and marinade with teriyaki in a bowl
Heat 2 Tbsp of Veg. oil on Medium heat.
Start Cashews. Stir frequently until they start to turn golden brown
Move Cashews to a bowl
Start Chicken and Teriyaki and stir fry until chicken is done.
Move Chicken and Teriyaki to a bowl
Quickly rinse the pan
Heat 2-3 Tbsp of Veg. Oil
Combine Onion, Red Pepper and pineapple.
Stir Fry for about 4 minutes
Add Cabbage
Stir Fry until Cabbage starts to become limp.
Add Chicken and Teriyaki back into pan. Stir for a couple of minutes.
Serve onto plates and top with Toasted Cashews.

Oh, yeah. That's a cabbage leaf garnishing the plate.

1. Heat oil in a large skillet over medium high heat. Add garlic, sauté for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and sauté all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

• 3 Chicken Breast halves
• 6 carrots chopped in one inch pieces
• 2 leeks, white end chopped
• 1 medium cabbage shredded
• 1 tsp Thai chile sauce
• 8 cups chicken broth

Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.

Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

Best Thai Coconut Soup  www.allrecipes.com

Original recipe makes 8 servings

Teriyaki Beef & Mushroom Stir Fry

• 2 lbs beef, sliced into 1" x 1" x 1/4" pieces
• 1 lb sliced mushrooms
• 1 of each, green, red, orange, yellow bell pepper (diced)
• 1 cup teriyaki marinade
• 1 16oz can of crushed pineapple or about 2 inch slice of fresh pineapple (chopped)
• 1 head of Bok Choy (chopped)
• 1 Tbsp of olive oil
• white rice (I use minute rice)

Marinade beef in teriyaki for at least an hour (I did 4)

Stir fry beef and teriyaki over medium heat until beef is cooked.  Put beef and sauce in a bowl and set aside.
Heat olive oil and stir fry peppers and pineapple for about 5 minutes until tender.  Set aside.
Strain marinade from the beef into the pan and simmer the mushrooms until tender.
Add beef, peppers and Bok Choy to the pan, reduce to low temperature, and stir occasionally while starting water boiling for rice.  Server Stir Fry over the rice.

When I do this again, I will add either peanuts or cashew at the same time as the Bok Choy.

Potato Asparagus Soup

Heat olive oil and butter in a medium stockpot. Add onions and garlic and sauté until slightly browned.

Add potatoes, broth, spices. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Strain broth into a new pot with a colander. 
Ladle 1/2 potato mixture into a blender with 1/3 of the broth. Blend until smooth.  Pour into original pot.  Repeat.
Add remaining 1/3 broth back it with the potatoes.  Add in celery, asparagus and ham.  Simmer for an additional 40 minutes.

Slowly stir in half & half. Serve hot.

Broccoli & Chicken Ramon

• 3 packs chicken flavored ramon
• 1 head of broccoli, florets only
• 1 chicken breast cut into small cubes

Boil one quart of water. Add Chicken, Broccoli and flavor packets and boil for 4 minutes.
Add Ramon noodles and continue boiling for 3 minutes.  Listen to your kids moan when they see the broccoli.  Serve.  Threaten.  Then listen to them tell you how good it really is.

Orange Rosemary Sorbet / Sherbet (pictured)

• 1-1/2 cups water
• 1-1/2 cups sugar (sorbet was a little sweet for me)
• 2 to 3 fresh rosemary sprigs
• 3 cups orange juice
• 1/3 cup lemon juice
• 2 cups of Milk for Sherbet only

• In a large saucepan, bring water, sugar and rosemary to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Strain, discarding rosemary. Stir in orange juice and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving. 
• Blend Sorbet with milk to make Sherbet
• Yield: 8 servings.

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Tortilla Soup  see allrecipes.com for original recipe
       12 servings

• 1 lb browned and drained hamburger
• 2 tablespoons vegetable oil
• 1 diced red onion
• 2 cloves garlic, minced
• 3 tablespoons ground cumin
• 2 chopped slicing tomatoes
• 1 chopped green bell pepper
• 15 chopped yellow sweet peppers (yes, 15)
• 2  chopped Anaheim peppers
• 7 cups water
• 7 tsp chicken bullion
• 1 (11 ounce) can whole kernel corn, drained
• tortilla chips
• shredded Cheddar cheese
• 1 firm avocado - peeled, pitted and diced

Directions

1. Heat the oil in a large pot over medium heat. Stir in the green pepper, yellow peppers, onion, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes, hamburger, Anaheim peppers with the onion/pepper mix into the broth. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn and avocado into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese.

Can be served with a slotted spoon for a nacho like experience, but better as a soup.

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Rhubarb Salsa

• 2 cups rhubarb, diced small
• 1 cup chopped apple
• 3 green onions, chopped
• 2 limes, juiced
• 2 tablespoons honey
• 1 jalapeno pepper, seeded and chopped

Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

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Mexican Zucchini Cheese Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can Mexican-style stewed tomatoes
• 2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
• 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (4.5 ounce) can diced green chile peppers
• 12 ounces processed cheese food, cubed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
  
  Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
  Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
  Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

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Quick and Easy Grilled Cheese

• 1 tablespoon butter, softened
• 2 slices bread
• 2 slices sharp Cheddar cheese
• 1 tablespoon chopped parsley
• 1 teaspoon chopped basil
• 1 teaspoon oregano
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh dill
  
  Spread 1/2 tablespoon of butter on one side of each piece of bread. Lie the slices of Cheddar on one of the slices of bread on the unbuttered side. Sprinkle the parsley, basil, oregano, rosemary, and dill on the other slice of bread on its unbuttered side. Sandwich the two slices of bread together with the buttered sides facing outwards.
  Heat a skillet over medium heat. When skillet is hot, gently lie the sandwich in the skillet; cook on each side for 3 minutes until cheese has melted.
• Serve with tomato soup.

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Sweet and Spicy Chards

• 1 tablespoon olive oil
• 1 bunch rainbow chard - leaves and stems separated and chopped
• 1/3 cup chopped yellow onion
• 2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
• salt and pepper to taste
• 1 tablespoon maple syrup
  
  Directions
  
  Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
   

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Perfect Breakfast

• 2 teaspoons butter
• 2 eggs
• 1 slice sourdough bread, toasted
• Dijon mustard
• 1/2 avocado - peeled, pitted, and sliced
• 2 tablespoons grated Parmesan cheese, or more to taste
  
  Directions
  
  Melt 2 teaspoons butter in a skillet over medium heat; add the eggs. Allow the egg whites to cook until mostly firm before breaking the yolks; continue cooking until eggs are completely cooked and no longer runny, 2 to 3 minutes.
  Spread one side of toasted sourdough bread slice with Dijon mustard.
  Arrange avocado slice onto the mustard.
  Top avocado with cooked eggs.
  Sprinkle Parmesan cheese over eggs.

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Thai Chicken Curry with Pineapple

• 2 teaspoons curry powder

• 1 teaspoon red curry paste (Asian area)

• 1 (13.5 ounce) can coconut milk (Asian area)

• 2 tablespoons fish sauce (Asian area)

• 1 tablespoon packed brown sugar

• 1 cup chicken stock

• 4 chicken thighs, cut into bite size pieces

• 2 bags frozen pea pod stir fry vegetables

• 1/2 cup chopped green bell pepper

• 1 tablespoon cornstarch

• 2 tablespoons chicken stock

• 3/4 cup chopped fresh pineapple

• 1/2 cup of toasted coconut (optional)

Directions

Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
Place the chicken thighs, frozen veggies, and peppers into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to  medium-low. Simmer until the chicken is cooked though, about 25 minutes.
Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

sprinkle toasted coconut on after serving.

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Calcutta Chicken Curry (4 servings, kind of spicy)

2 Tbsp olive oil

1 tsp minced garlic

1 pound skinless, boneless chicken breasts, cubed

1 large red bell pepper, cut into thin strips

10 ¾ oz. can Cream of Asparagus soup

1 cup coconut milk

½ cup chicken broth

¼ cup fresh cilantro, chopped

1 tsp grated fresh gingerroot (optional)

½ tsp crushed red pepper

1 ½ tsp curry powder

 

Garnish: chopped peanuts and cilantro

 

Heat oil in large skillet. Add garlic and cook over medium-high heat 30 seconds. Add chicken and pepper strips and cook 5 minutes, stirring a few times.

 

Stir in soup, coconut milk and broth. Bring to a simmer, reduce heat and simmer 2 minutes. Stir in cilantro, gingerroot, red pepper and curry powder. Simmer uncovered 5 minutes, until chicken is tender and flavors are blended.

 

Serve over rice or pasta, garnish with cilantro and peanuts.

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