Grover's Chicken Nuggets

Ingredients:

• 24 saltine crackers
• 1 lb chicken breasts
• 1/2 t. salt
• 1 T mayonnaise
• 1 egg white
• 2 t. honey mustard

Directions:

1. Preheat oven to 400'. Lightly grease a large cookie sheet.
2. Place the crackers in a large Ziploc baggie. Gently pound on the bag to crush into fine crumbs. (I use my homemade bread crumbs instead of the saltines) Pour the crumbs onto a large plate. Set plate aside.
3. Cut the chicken breasts into 1 1/2 inch squares. Sprinkle evenly with salt.
4. In a large bowl, stir together the mayonnaise, egg white, and honey mustard until well-mixed. Add the chicken to the mayonnaise mixture and gently toss to coat all the chicken pieces.
5. Gently press each piece of chicken into the cracker crumbs until the nugget is covered all over. Transfer the nuggets to the greased cookie sheet.
6. Bake the nuggets until the chicken is cooked through, about 15 minutes.

Harvest Mexican Soup

From the kitchen of Emily

4 tsp. Olive oil (I just sprayed the pan with Pam and left this out)
1 jumbo onion cut into ¼ inch pieces
2 medium carrots cut into ¼ inch pieces
1/2 bell pepper, chopped
2 garlic cloves, minced
1 jalapeno chili, seeded and minced
3 limes
12 ounces red potatoes unpeeled and cute into ¼ inch pieces
1 can (14 ½ oz) vegetable broth
½ t salt
2 cups fresh corn kernels (3 to 4 ears)
1 C. loosely packed fresh cilantro leaves, chopped

In large pot, heat oil over med high heat until hot. Add onion, carrots, garlic, and jalapeno, and cook 15 minutes or until vegetables are golden, stirring occasionally.
Meanwhile, from limes, zest peel and squeeze 1/3 C juice; set aside.
Add potatoes, broth, salt, and 4 cups water to sauce pot; heat to boiling over med-high heat. Reduce heat to low; cover and simmer 5 minutes. Add corn; cover and simmer 5 min or until potatoes are tender.
Stir in cilantro, lime peel, and lime juice. Top with desired toppings (chips, avocado, tomato, cheese, sour cream, etc)

Biscuits Supreme

Ingredients:

• 2 c flour
• 1 T baking powder
• 2 t. sugar
• 1/2 t. cream of tarter
• 1/4 t. salt
• 1/2 c butter
• 2/3 c milk

Directions:

1. Stir together flour, baking powder, sugar, cream of tarter and salt.
2. Cut in butter till mixture resembles coarse crumbs.
3. Make a well in center. Add milk all at once; stir till moistened.
4. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough. Pat or lightly roll dough to 1/2 inch thickness.
5. Cut dough with a 2 1/2 inch biscuit cutter.
6. Place biscuits on an ungreased baking sheet.
7. Bake at 450' for 10 to 12 minutes or till golden.
8. Remove biscuits from baking sheet and serve hot.

Biscuits 'N' Gravy

Ingredients:

• 12 Biscuits
• 3 sausage links
• White gravy mix

Directions:

1. Make biscuits according to recipe or package.
2. While biscuits are baking, put sausage in frying pan. Cook sausage according to package.
3. When sausage is cooked, cut up and set aside.
4. Make gravy according to package.
5. When gravy is done, stir in sausage.
6. Serve over biscuits.

Freezer Raspberry Jam

From the Kitchen of Amy
Ingredients:

• 3 c (approximately 1 1/2 quarts, whole) crushed raspberries
• 5 1/4 c sugar
• 3/4 c water
• 1 3/4 oz packet Kerr Pure Fruit Pectin

Directions:

1. Measure 3 cups of prepared berries into a very large bowl.
2. Add sugar and mix well. Let stand for 10 minutes, stirring occasionally.
3. In a small saucepan combine water and pectin. Mix well. Heat to a full rolling boil, stirring constantly. Boil for 1 minute.
4. Pour hot pectin mixture into berry mixture. Stir vigorously for 3 minutes.
5. Immediately fill hot, sterilized half-pint jars with jam, leaving 1 in head space.
6. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly.
7. Let stand at room temperature for 24 hours or until set.
8. Store jam in refrigerator up to 3 weeks or in freezer up to 3 months.
9. Yields: 6-7 half pints

Chicken Pot Pies

From the Kitchen of Tami
Ingredients:

• 1 c diced cooked chicken (Also good with leftover turkey)
• 1 can cream of chicken soup
• 1 c sour cream
• 1 t. dried mustard
• frozen mixed veggies
• 1-2 boxes refrigerated pie crusts
• Seasoning salt

Directions:

1. Use a cupcake liner opened to cut circles in pie crust. Spray cupcake pan with Pam. Line cupcake pan with cut out circle pie crusts.
2. In a bowl mix together chicken, soup, sour cream, mustard and veggies.
3. Fill pie cups with soup mixture. Sprinkle each pot pie with seasoning salt.
4. Cut out circles with a glass to form pot pie lids (opening as large as cupcake hole). Cut slits in each lid.
5. Place each lid on top of each pot pie and seal edges.
6. Bake at 350' for 30 minutes or until pot pies are golden brown and soup mixture is boiling.

Instead of making individual cupcake size, you can use a pie pan and make one big pot pie.

Savory Chicken Saute

Ingredients:

• 2 T olive oil
• 4 boneless, skinless chicken breast halves
• 1 large onion
• 2 cloves garlic, minced
• 1 T fresh rosemary leaves, chopped (I use dried)
• 1/2 c fat-free chicken broth
• pinch salt
• pinch ground black pepper

Directions:

1. Heat oil in a large skillet over medium heat.
2. Saute the chicken breasts in the oil for 4 minutes, then turn them over and add the onion. Cover and cook for 3 minutes longer, stirring occasionally.
3. Add the garlic, rosemary and broth.
4. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally.
5. Season with salt and pepper.
6. Serves 4.

Dairy-Free Cupcakes

From the Kitchen of Penny
Ingredients:

• 2 3/4 c flour
• 1 1/4 c sugar
• 2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1 c orange juice
• 1/2 c oil (I use Canola)
• 2 ripe bananas, mashed
• 1/2 t. grated orange peel (I don't use this)
• Vanilla Frosting

Directions:

1. Combine dry ingredients together and add orange juice, oil and bananas, just to combine.
2. Bake at 375' for 18-22 minutes.
3. Makes about 18 cupcakes.

Banana Bread/Muffins

From the Kitchen of Michelle
Ingredients:

• 2 1/2 c flour
• 1 c sugar
• 3 1/2 t. baking powder
• 1 t. salt
• 3/4 c milk
• 1 c ripe bananas, mashed (I use 2 bananas)
• 1 egg
• 3 T oil

Directions:

1. Mix dry ingredients together in a large bowl.
2. Cut up and mash bananas in a separate bowl.
3. In another bowl mix wet ingredients together.
4. Add wet ingredients to dry mixture and stir.
5. Add bananas. Stir until blended.
6. Grease muffin tin or bread pan.
7. Bake at 350' until toothpick can be inserted in and come out clean. Muffins usually 15 minutes.

Apple Dip

From the Kitchen of Penny

1 cube Neufchatel cheese, softened
3/4 c brown sugar
1/2 c powdered sugar
1 tsp vanilla
3/4 cup Skor Bar, crumbled (about 4 bars)

Mix all together. Chill (the chilling part is important because that is when the flavors blend together and the sugar dissolves).

Easy Winter Salad

Mixed Greens & American Salad Mix
Craisins
Crumbled Feta Cheese
Croutons
Red or Green Apples, thinly sliced
Red onion, thinly sliced
Poppy Seed Dressing (I like Target brand or Brianna's)

Toss and serve. Easy and yummy!

Mint Brownies

Wacky Cake:
3 C flour
2 C sugar
1/3 C cocoa
2/3 C oil
2 tsp soda
2 tsp vanilla
1 tsp salt
2 C water
2 Tbsp vinegar

Mix all ingredients together thoroughly. (Kids love to watch this bubble up - the reaction of the soda and the vinegar). Bake in a cookie sheet for brownies (20 minutes), or 9X13 for a cake (30-35 minutes) at 350.

Mint Cream Center:

2 C powdered sugar
1/2 C melted butter
1 Tbsp water
1/2 tsp mint extract
3-4 drops of food coloring

Combine until smooth and thinly spread on cooled brownies.

Chocolate Frosting:

4 Tbsp cocoa
1/3 C milk
1/2 C butter
1 lb or 4 C powdered sugar
1 tsp vanilla

Cook cocoa, milk and butter together until dissolved over med-high, until starts to boil. Remove from heat and add sugar and vanilla. Spread on top of mint layer. Works best if mint layer and brownies have been refrigerated.

Can also do a Marshmallow layer instead of mint. Stick marshmallows on brownies as soon as they are done cooking. Turn off oven and leave in until the marshmallows melt. Spread with a wet knife and then continue with chocolate frosting.

Frog Eye Salad

Ingredients:

• 1 1/3 c Acini Di Pepe noodles (8oz)
• 1 can pineapple chunks, undrained (20 oz)
• 1 3/4 c milk
• 1/4 c sugar
• 1 pkg vanilla pudding mix (4 serving size)
• 1 can drained crushed pineapple (8oz)
• 2 cans Mandarin oranges, drained (11 oz)
• 2 c cool whip (8oz)
• 3 c marshmallows
• 1/2 c coconut

Directions:

1. Cook and drain pasta. Rinse in cold water.
2. Mix 1/4 c pineapple juice with pudding, milk and sugar.
3. Add to pasta and let stand 10 minutes.
4. Add oranges, pineapples, cool whip, marshmallows and coconut.
5. Refrigerate and serve.

Pizza Crust

Ingredients:

• 1 T yeast
• 1 c water
• 1 t sugar
• 1 tsp salt
• 2 T oil
• 2 1/4-2 1/2 c flour

Directions:

1. Dissolve yeast and flour in a bowl.
2. Mix all ingredients together in a large bowl and add yeast mixture.
3. Let rest for 10 minutes.
4. Roll out and add pizza toppings.
5. Bake at 475' until crust is lightly brown.

Baked Ziti

Also known as Yummy Noodles. A real crowd pleaser, I make this whenever I have to take a meal to someone.

1/2 package Ziti or Penne pasta, cooked as directed
1 jar Classico pasta sauce
1/2 pound sweet italian turkey sausage, cooked and crumbled
1 pound mozzarella, grated

Preheat oven to 350. Lightly spray a 9x13 pan. Combine pasta, sauce, sausage and half of cheese in a large bowl. Mix well. Pour into 9x13 pan. Top with remaining cheese. Cover with aluminum foil. Bake for 30-45 minutes.

Fresh Salsa

Ingredients:

• 3 cans Salsa (2 chunky/1 Regular)
• 1 medium yellow onion, diced
• 6 avocados, diced
• Fresh cilantro
• 3 Roma tomatoes, chopped
• 6 limes
• 1/3 can sprite

Directions:

1. Pour salsa into a large bowl. Add diced onion, avocados and tomatoes. Stir together.
2. Chop up fresh cilantro and add to bowl. You can put in as much or as little as you would like. I usually use 1/2 of the bunch.
3. Pour in sprite and squeeze lime juice from all 6 limes.
4. Refrigerate and serve when chilled.

Lettuce Wraps

From the Kitchen of Emily
Ingredients:

• 2 t. olive oil
• 2 (4 oz) chicken breasts, cut into thin strips
• 1 T ginger
• 2 T teriyaki sauce
• 2 T rice vinegar
• 1 T honey
• 1/4-1/2 t. crushed red pepper
• 1/2 t. cornstarch
• 4 c grated fresh carrots, broccoli and cabbage (You can buy a mix already together by the salads in the grocery store) or any kind of thinly sliced vegetables you like
• 1/2 c sliced, green onions
• 1/4 c sliced, almonds, toasted
• 8 Bibb lettuce leaves (You can use Iceberg)

Directions:

1. Heat oil in large skillet over medium high heat. Add chicken and ginger; saute 5 minutes or until chicken is done.
2. Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch in a small bowl; stir with a whisk. Add teriyaki mixture to chicken mixture; stir in carrots, broccoli, cabbage and onions. Cook for 3 minutes or until sauce thickens slightly; stirring often. Stir in almonds.
3. Spoon 1/4 c chicken mixture onto each lettuce leaf. Roll up and serve.

GOO

Ingredients:

• 1/2 c butter
• 4 c mini marshmallows or 40 big marshmallows
• 2/3 c white chocolate chips
• 1 c Almonds, sliced
• 10 c popped popcorn

Directions:

1. Melt butter and marshmallows together.
2. Stir in white chocolate chips.
3. Add sliced almonds.
4. Pour over popped popcorn.
5. Top with a few extra white chocolate chips.

Ham & Potato Casserole

From the Kitchen of Michelle
Ingredients:

• 6 medium Potatoes
• 1 c cubed Ham
• 1 can Cream of Celery
• 1 can Cream of Potatoes
• 1 can Evaporated Milk
• 1/2 c cheese, grated

Directions:

1. Peel and cube potatoes. Boil in pot on stove. Do not cook them all the way through, they will finish cooking in the oven.
2. Mix all the ingredients together in a 9x13 pan.
3. Bake at 350' for 20 to 30 minutes.

Sweet 'n' Sour Meatballs

From the Kitchen of Tami
Ingredients:

Meatballs

• 1 lb ground beef
• 1/4 ketchup (squirt)
• 1 egg
• 1/2 c saltine cracker crumbs

Sauce

• 1/4 c vinegar
• 3/4 c brown sugar
• 3/4 c water
• 1/2 c ketchup
• 2 T soy sauce
• 1 1/2 T cornstarch in 1/4 c water (looks like milk)

Directions:

1. Mix together meat, ketchup, egg and cracker crumbs. Form into balls.
2. Bake at 350' for 30 minutes. Rotate balls after 15 minutes.
3. Mix together vinegar, brown sugar, water, ketchup and mixture of water/cornstarch. Set aside.
4. Drain meatballs after they are cooked.
5. Cover meatballs with sauce. Cook for 30 more minutes.
6. Serve over rice.

Peanut Butter Fingers

Here is a recipe from my childhood. Remember those Peanut Butter Fingers served with lunch in Elementary School when we were growing up?

Ingredients:

• 3/4 c butter
• 3/4 c white sugar
• 2/3 c brown sugar
• 1 egg
• 1 1/2 t. vanilla
• 3/4 c peanut butter
• 3/4 t. soda
• 1/3 t. salt
• 1 1/2 c flour
• 2 c oats
• Peanut Butter for frosting bars
• Chocolate Frosting

Directions:

1. Cream until light and fluffy butter, sugars and eggs. Then add the remaining ingredients ending with the oats.
2. Spread on greased cookie sheet.
3. Bake at 325' for 10 minutes.
4. Cool; Then spread with whipped peanut butter and frost with chocolate frosting.

Lemon Poppy Seed Muffins

Ingredients:

• 1 1/2 c flour
• 1/2 c sugar
• 2 T poppy seed
• 1 t. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 2 eggs
• 1/2 sour cream
• 1/4 c butter, melted
• 1 T grated lemon peel
• 2 T. lemon juice
• 1/2 t. vanilla

Directions:

1. Preheat oven to 350'.
2. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl; set aside.
3. Beat eggs in small bowl. Add sour cream, butter, lemon peel, lemon juice and vanilla; mix well. Add to flour mixture; stir just until moistened.
4. Spoon batter evenly into 12 greased medium muffin cups, filling each cup two-thirds full.
5. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.

*Freeze any leftover muffins for later enjoyment. Place cooled muffins in a resealable freezer-style plastic bag; seal bag and freeze for up to 6 months. Thaw at room temperature before serving. To serve warm, microwave on HIGH for 5 to 10 sec.

Taco Salad

Ingredients:
1/2 pound ground beef
1/2 onion, chopped (or 1 Tbsp. dried onion flakes)
cumin, chili powder, garlic, salt, & pepper to taste
1 can or 2 cups cooked beans (black, pinto, or chili)
1 1/2 cups salsa
8 cups fresh greens (spinach, romain, or green leaf are best)
1 cucumber, sliced
1-2 tomatoes, diced
1/2 avocado, diced
1/2 cup grated cheddar cheese
1 cup fritos

Instructions:
Brown ground beef. Rinse and drain well. Return to heat and add onion and spices and brown for 1 additional minute. Add beans (if using canned beans, drain off the liquid and replace with fresh water to reduce the sodium) and salsa and stir well. Simmer to reduce liquids to your desired consistency. Let cool 5 minutes before adding to salad.

Wash and dry salad greens. In a large bowl layer greens, cucumber, tomato, avocado, cheese, fritos, and 1/2 of the meat (save the rest for next time). When meat has cooled enough not to cook the greens, toss and serve. Can be topped with additional salsa and sour cream.

Tortellini Soup

Ingredients:

3 Cans or 6 Cups of Chicken Broth
2 Celery Stalks, diced
1/2 onion, diced
1 pkg. frozen tortellini
1 C. Crushed Tomatoes
1 tsp. Basil
1/4 tsp. Garlic Powder
Grated Parmesan Cheese

1. Place chicken broth, celery, and onion in a pot and bring to a boil.
2. Stir in Tortellini, tomatoes, basil and garlic powder.
3. Reduce heat and simmer for 5 minutes.
4. Salt & Pepper to taste.

Recommendation: Sprinkle 1 Tbsp. grated parmesan cheese over each service of soup. Approximate cooking time - 10 minutes.

(Can also add carrots, zucchini, meatballs, etc.)

Chops N Beans

4-6 Pork Chops

Bean Mixture
2 - 1 lb. cans of pork & beans
1/2 c. ketchup
A couple slices of bacon, cooked
1/2 c. chopped onion, sauteed
1 Tbsp Worcestershire
1/2 c. brown sugar

Sauce:
2 tsp. mustard
1 Tbsp. brown sugar
1/4 c. ketchup
1 lemon

1. Combine first pork & beans, ketchup, cooked bacon, sauteed onion, Worcestershire sauce, and brown sugar in a slow cooker.
2. Brown pork chops.
3. Mix mustard, brown sugar, and ketchup. Brush each browned pork chop with sauce, and place in slow cooker with a lemon slice on each chop. Submerge in bean mixture.
4. Cover and cook for 8 hours on low, 4-6 hours on high.

Farfalle, Zucchini and Bell Peppers in Pesto

From the Kitchen of Emily
Ingredients:

• 8oz Uncooked Farfalle pasta
• 3 T Pesto sauce
• 2 c Zucchini, shredded
• 1 c Red Bell Pepper, diced
• 1/2 c Red Onion, thinly sliced
• 1 T lemon juice
• 3/4 t. salt
• 1/4 t. crushed red pepper
• 1/4 t. black pepper
• 1/2 c Parmesan Cheese

Directions:

1. Cook pasta according to package directions, omitting salt. Drain.
2. Add pesto and stir well.
3. Saute Zucchini, pepper and onion for 3 minutes or until slightly cooked.
4. Add sauted vegetables and lemon juice, salt and peppers to pasta. Toss well
5. Stir in 1/4 Parmesan cheese.
6. Top with remaining cheese.

Dinner in a Pumpkin

Ingredients:

• Small to medium pumpkin
• 1 onion, chopped
• 2 T oil
• 1 lb Hamburger
• 2 T Soy Sauce
• 2 T Brown Sugar
• 1 (4oz) can of mushrooms
• 1 can Cream of Chicken soup
• 1 1/2 c rice, cooked
• 1 (8oz) can water chestnuts

Directions:

1. Saute onion in 2 T oil. Add hamburger. Brown and Drain.
2. Add: soy sauce, brown sugar, mushrooms, cream of chicken soup.
3. Simmer 10 minutes.
4. Then add: cooked rice, water chestnuts
5. Put into cleaned out pumpkin.
6. Bake on cookie sheet at 350' for 1 hour or until pumpkin meat is tender.
7. Serve pumpkin as side dish with butter, salt & pepper.

French Bread Pizza

From the Kitchen of Tami
Ingredients:

• 1 loaf French Bread
• 1 can Pizza sauce
• 2 c. mozzarella cheese, shredded

Toppings:

• pineapple
• ham
• pepperoni
• green peppers
• olives
• etc.

Directions:

1. Cut French bread in half lengthwise. Place both halves on cookie sheet.
2. Broil in oven until light golden brown.
3. Layer bread with pizza sauce, toppings and light sprinkle of cheese
4. Broil until cheese melts.

Beef Stroganoff

From the Kitchen of Tami
Ingredients:

• 1 lb. diet lean ground beef
• 1 can cream of mushroom
• 1 c sour cream
• 1/2 can milk
• 1/4 c dried minced onion, rehydrated.

Directions:

1. In large skillet brown ground beef. Drain any remaining grease.
2. Add onions and cook until onions turn slightly clear.
3. Add cream of mushroom soup, sour cream, mustard and milk.
4. Simmer over low heat.

Pumpkin Pie In a Ziploc

For the Crust:

1. In a sandwich bag, crush 3 Graham Cracker Squares.
2. Add: 2 t. Sugar & 3/4 T. soft Margarine.

Mix together and spread in bottom of small margarine tub or wide mouth solo cup.

For Filling:

In another Ziploc bag, mix:

• 1 T. Instant Vanilla Pudding
• 1/4 t. Pumpkin Pie Spice
• 3 t. Canned pumpkin
• 1/3 c Cold Milk

Mix Well. Pour/Squeeze into "pie shell."

Refrigerate 1 hour before serving.

Mint Brownies

Ingredients
-------- ------------ --------------------------------
1 package brownie mix -- for 9x13 pan,
2 cups powdered sugar
4 tablespoons heavy whipping cream
4 tablespoons butter
1 1/2 teaspoons peppermint extract
2 drops blue food coloring
1 drop yellow food coloring
1 drop green food coloring
1 cup semisweet chocolate chips
4 tablespoons butter

1. Cook brownies as directed, let them cool.

2. Mix together powdered sugar, cream, butter, extract and food coloring. Spread on cooled brownies and chill.

3. Melt together chocolate chips and butter. Spread over mint frosting. Chill.

Lemon Cake

This is my favorite birthday cake.

Ingredients
-------- ------------ --------------------------------
1 package lemon cake mix
3 ounces lemon jello mix
3/4 cup vegetable oil
3/4 cup cold water
4 eggs
2 cups powdered sugar
1/2 cup lemon juice

1. Mix dry ingredients. Add oil, mix. Add water and eggs, mix. Bake in greased 9x13 pan at 325 for 50-60 minutes.

2. When done, poke holes in top of cake with a chopstick. Mix powdered sugar and lemon juice; pour over cake while still hot.

Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts
• 2/3 c fine dry bread crumbs
• 1/3 c Parmesan
• 2 t. dried basil
• 1 t. dried oregano
• 1/2 t. salt
• 1/8 t. pepper
• 1 egg, beaten
• 2 T milk
• 1/2 c flour
• 2 to 4 T olive oil for frying
• 3 c pasta sauce (Maggiano Sauce is the best)

Directions:

1. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat the process with the remaining chicken in a new plastic bag.
2. Combine the bread crumbs, Parmesan, basil, oregano, salt and pepper in a shallow medium-size bowl. Stir them to mix. In a pie plate, beat together the egg and milk. Set both of the bowls aside.
3. Spread the flour on a plate. Arrange the breading ingredients in a assembly-line fashion in this order: chicken, flour, egg mixture and crumb mixture.
4. Dip chicken in flour, egg mixture & crumb mixture.
5. In a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 Tablespoons. Heat the oil for 2 to 3 minutes, then add coated chicken. Fry each side for 2 1/2 to 3 minutes, turning once, until chicken is browned and cooked.
6. Heat the oven to 375'. Place chicken in a greased 9 X 13 baking dish.
7. Cover chicken with pasta sauce
8. Bake until the sauce is bubbly, about 20 minutes.

Cookie Monster's Mini Meatloaf

Ingredients:

• 1 egg
• 1 pd ground beef
• 1 c oats
• 1 onion, finely chopped
• 1 c shredded carrots, finely shredded
• 1/3 c ketchup
• 1/4 c Parmesan cheese
• 1 t. salt
• 1/4 t. pepper

Directions:

1. Preheat oven 350'
2. Lightly grease a muffin tin.
3. Mix egg, meat and other ingredients. Stir until blended.
4. Scoop into muffin pan.
5. Press with a fork
6. Brush with Ketchup.
7. Bake until no longer pink 20 -25 minutes.

Cheese Soup

Ingredients:

• 4-5 c water
• 5 chicken bouillon cubes
• Diced potatoes
• Dried onions/onions
• carrots
• peas
• broccoli
• 4 T butter
• 4 T flour
• 2 c milk
• 1 c cheese

Directions:

1. Bring water and bouillon cubes to a boil.
2. Add peeled and diced potatoes.
3. Cut and add carrots, onions, peas and broccoli.
4. Boil until vegetables are cooked.
5. Meanwhile, in a separate pan melt 4 T butter. Once melted add 4 T flour. Stir until it makes a paste.
6. Add 2 c milk. Add slowly, smash clumps. Stir until it thickens. Salt and Pepper.
7. Stir in 1 c cheese, shredded.
8. Pour into veggies, reduce heat to med-low for 10-20 minutes.

Fried Rice

Ingredients:

• 1 T oil
• 1 onion, chopped
• 1 egg, beaten
• 4 c rice, cooked
• 1-2 T soy sauce
• 1/4 t. pepper
• 2 t. ginger root, grated
• 1 c cooked meat, diced (ham, chicken or pork)
• 1/2 c frozen peas
• 1/2 t. Chinese five spice

Directions:

1. Saute onion in oil until tender.
2. Add egg; scramble
3. Mix in rice, soy sauce, pepper and remaining ingredients.
4. Cook and stir until hot.

Mexican Haystacks

Ingredients:

• 1 lb. ground Beef, browned
• 1 Can refried beans
• 1 can mild enchilada sauce
• 1 can cream of chicken soup
• 1 bag Fritos
• 1 tomato, diced
• shredded cheese
• lettuce
• sour cream

Directions:

1. Combine cooked meat, refried beans, enchilada sauce and soup.
2. Serve over bed of Fritos topped with lettuce, cheese, tomatoes and sour cream.

Grilled Chicken with Fruit Salsa

Chicken:

• 1/2 c fresh lemon juice(about 4 lemons)
• 1/2 c soy sauce
• 1 T minced peeled fresh ginger
• 1 T lemon pepper
• 2 garlic cloves, minced
• 6 (6oz) skinless, boneless chicken breast halves
• Cooking Spray

Salsa:

• 1 1/2 c cubed pineapple
• 3/4 cubed peeled kiwifruit (about 3 kiwifruit)
• 3/4 c coarsely chopped orange sections
• 1/2 c chopped peeled mango
• 1/2 c diced red onion
• 2 T chopped fresh cilantro
• 1 1/2 t. ground cumin
• 1/4 t. salt
• 1/8 t. black pepper
• 1 small jalapeno pepper, seeded and chopped

Directions:

1. To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper and garlic in a large Ziploc plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.
2. Prepare grill or broiler.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.
4. To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve on top of chicken.

Yield: 6 servings

Crepes

Ingredients:

• 4 Eggs
• 1/2 t Salt
• 2 c Flour
• 1 c Milk
• 1 c cold Water
• 4 T butter, melted
• 2 T sugar

Directions:

1. Combine the eggs, salt, milk and water, whisk together.
2. Add flour and melted butter.
3. Beat until the entire batter is smooth.
4. Batter should be refrigerated for at least one hour to allow the flour to expand and any air bubbles to collapse. (I actually skip this part)
5. Batter may thicken, but just by adding a touch of milk or water you can thin it out again.
6. Preheat pan.
7. Pour in 2-4 T of batter. I like to roll the pan in a circle, so the batter spreads thinner.
8. Flip and cook on both sides.
9. Top with butter and Powder Sugar or fresh strawberries blended or any other topping of your choice.
10. Roll up and serve.

Key Lime Pie

Ingredients:

• 1 box (0.3oz) sugar-free lime flavor gelatin
• 1/4 c boiling water
• 2 containers (8oz) Key lime pie flavor light yogurt
• 1 prepared, 9" reduced-fat graham pie crust

Directions:

1. In large glass bowl, dissolve gelatin in boiling water.
2. With wire whisk, stir in yogurt.
3. With wooden spoon, fold in whipped topping.
4. Pour into crust.
5. Refrigerate overnight or at least 2 hours.

Pancakes

Ingredients:

• 2 Eggs
• 2 c Milk
• 2 T Oil
• 2 1/2 c Flour
• 4 T Sugar
• 4 t. Baking Powder
• 1/2 t. Salt

Directions:

1. Add wet ingredients and mix well.
2. Add dry ingredients to wet mixture.
3. Mix only until blended. Batter will be lumpy.
4. Bake on Griddle.

Taco Soup

Ingredients:

• 1 lb ground beef
• 1 large onion
• 1 large kidney bean can
• 1 can fat-free re-fried beans
• 1 can Mexican style chili beans
• 1 chopped tomatoes 16 oz. can
• 1 tomato sauce 15 oz can
• 1 can Water
• 1 can chilies 4.5oz
• 1 pkg Taco seasoning
• 1 pkg. Hidden Valley Ranch

Directions:

1. Use a large pot, brown meat and onion.
2. Drain
3. Add rest of ingredients. Do not drain cans
4. Simmer for 15 minutes.
5. Top with cheese, sour cream & tortilla chips

Italian Seasoned Bread Crumbs

Ingredients:

• Leftover bread slices
• 1/4 c Parmesan Cheese
• 2 T dried parsley
• 1 t. dried oregano
• 1 t. dried basil
• 1 t. garlic powder
• 1 t. onion powder

Directions:

1. Save leftover bread in Ziploc bag in freezer. (Such as bread crusts that nobody eats.)
2. When you have about twelve slices put on a cookie sheet and bake at 250' for about 15 minutes or until dry.
3. Using a blender or food processor make fine bread crumbs.
4. Mix about 2 cups bread crumbs with the above ingredients.
5. Store in airtight container in your refrigerator and use within 2 months.

Hawaiian Haystacks

Ingredients:

Sauce:

• 1/2 c butter
• 1/2 c flour
• 1 c milk
• 2 c water
• 2 c chicken
• 5 chicken bouillon cubes

Toppings:

• Cheese
• Tomatoes
• Pineapples
• Chow Mien noodles
• Peas
• Celery
• Green Peppers
• Almonds, sliced
• Green onions
• Water Chestnuts

Directions:

1. Melt butter over med heat.
2. Add enough flour to make a thick paste, stir until smooth.
3. Heat on med heat until it thickens, stirring to prevent burning.
4. Meanwhile, put 5 bouillon cubes in 2 c water and microwave until bouillon is dissolved.
5. Once butter and flour has thickened, add chicken broth mixture.
6. Stir together and then add cooked chicken, shredded or cubed.
7. Serve on top of rice and top with any of the above toppings.

Chicken Noodle Soup

Ingredients:

• 5 c Water
• 5-7 chicken Bouillon cubes
• 6 chicken tenders
• 1/2 c chopped celery
• 1/2 c chopped carrots
• 2 T. chopped onion
• 2 t chopped parsley
• 1/4 t poultry seasoning
• 1/4 t dried thyme leaves, crushed
• 1/2 package medium egg noodles

Directions:

1. In saucepan, bring to a boil water and bouillon. Add chicken and cook only until the outside of the chicken is no longer pink. Continue boiling while taking one chicken out at a time to cube or shred. Return chicken to water.
2. Add celery, carrot, onion, parsley, poultry seasoning and thyme.
3. Add noodles. Serve when veggies are soft and noodles are cooked through.