RECIPES!

SAVE DINNER . . .AND YOU SAVE THE DAY!


Wkends/Kids/Lunch/BBsitters: *use any from the breakfast section too








Macaroni and Cheese


2 c. boiled macaroni


4 Tb. Butter w/ 3 Tb. Flour melted


1 ½ c. milk Gradually added.


Boil 2 min. remove from heat


1c. Shredded cheddar cheese


2oz. Processed cheese


Add browned hamburger and serve with green beans for a rounded meal.






Pizza (crust)


Warm water 10-11oz.


Salt 3/4 tsp, Oil 3 Tb.


Flour 4 c. Add Yeast last 2 tsp






Home-made Fries


Slice red potatoes into wedges (or dice)


Coat in Itallian dressing


Sprinkle w/thyme, rosemary, salt


Bake 400 Turn once






Home-made Chicken Nuggets


1)Coat cubed raw chicken in Itallian dressing,


then in Itallian bread crumbs. Bake 450 8min.


2)Coat cubed raw chicken in melted butter,


then in Ritz cracker crumbs.


3)Coat cubed raw chicken in flour and salt. Dip in milk then flour again. Fry in oil stove top. Yum w/ honey mustard.






(Coat crumbs in zip lock bag) Make a full meal by serving w/a side of potatoes or in a green salad.






Fish Sticks / Tater Tots






Peanut Butter and Honey Sandwiches






Tuna Fish Sandwiches






Lunch Meat Sandwiches






Spaghetti and Meatballs


Serve w/ garlic bread






Quesidillas wedges /Taquitos (roll up tight)


Heat in microwave with cheese, toast in toaster oven


Can add taco bell packet sauce in it too.


Refried beans opt.






Taco Bell Tortilla


4 tortillas


Layer cooked chicken, mont jack cheese, green chilies


Place another tortilla on top. Place in oven and brown.


Cut into wedges, serve with salsa, sour cream & canned corn.






Layered Black Bean Tostadas


4 Burrito sized tortillas


2 c. refried beans


1 can black beans


2 c. salsa


2 c. Mexican shredded cheese


1/4 c. guacomole


4 T. Sour cream






Preheat oven (or toaster oven) Spread both kinds of beans over tortilla. Spoon sour cream and guac. Grate cheese over. Place 2nd tortilla on top. Toast until cheese is melted. Cut into wedges. Serve w/ lettuce, tomato, salsa and eat with fork.






Hot Dogs






Raman Noodles






Tomato Soup and Grilled Cheese Sandwich


Serve w/ fish crackers and chicken nuggets or grilled cheese sandwiches for dipping.


Add cream cheese and chives to soup.






Meatball dip


Heat up meatballs in spaghetti sauce


Serve with bread for dipping






Pizza on Bagels or on English muffin


Toast the bagel before putting on sauce to prevent sogginess






Egg McMuffin


Crack egg into small bowl. Whip w/ Tb. Milk. Pop into microwave 1 min.


Eat over English muffin with bacon, ham, or cheese.






Leftover rice soup


Throw into pot leftover rice, add chicken broth to simmer in, (opt. can of chicken.) Kids love it with 1-2 cans condensed star/noodle soup.










Panara Sandwiches (on grill)


Flat loaf bread


Slice lengthwise like a sub


Layer meat and white cheese


Grill, and flip


Serve with grapes & toppings: tomatoes, dijon, sprouts, hummus.














Hamburger Stroganoff


Brown hamburger with lipton onion soup mix


(ingredients: beef boullion, onion powder, onion flakes)


Drain grease. Mix 1 can cream mushroom and cup of sour cream.


Serve on top of noodles or rice






FAST SOUP


Large can cream of chicken, add can of chicken and corn. Serve with fried tortillas and cheese.










Hot Turkey Sandwiches


Make a sandwich with 2 slices of bread toasted.


Pour gravy over top. Serve with can of corn.






PIZZA GRILLED CHEESE


slices of french bread


mozzarella cheese


pepperoni


pizza sauce






Butter one side of each slice of bread. Place one slice


in a skillet, butter side down.


Top with cheese, pepperoni and sauce and second


bread slice, butter side up of course.


















“One Dish Meals” To Double / Deliver to Others / Freeze or any soup section






Mom’s Chicken Enchilada Casserole


18 corn tortillas torn into pieces


Mix in bowl:


3c. cooked chicken


2 cans cream chicken soup


1 c. sour cream


1 ½ c. chicken broth


1 can green chilies


1T. Dried onion


9x13 pan layer tortillas & mixture 3 times ending with cheese.


Bake 350 covered 30 min. Uncover for 10 more minutes.






Foil Dinner


Mix in 9x13 dish:


carrots, potatoes, onion diced


browned hamburger drained.


Mix then pour on top: flour, envelope onion soup mix, salt, dollops butter. 350 for 1 hour.


Serve with ketchup or BBQ sauce






.El Dorado Beef Cheese Casserole


Brown hamburger w/ onion, garlic. Add 1 can pinto beans and 16oz tomato sauce. Set aside.


Combine 2 cups cottage cheese, 1c. Sour cream, & 1 can green chilies.


Crush tortilla chips on bottom 9x13 pan. Layer meat mix, cheese mix, top w/ cheddar cheese.


Bake covered 350 20 min. Uncover 10 min.


























1) Mexican Lasagna (mom’s)


Mix: 3 cans drained pinto beans, taco season, 8 oz tomato sauce


Cheddar cheese


8 tortillas


Layer 4 flour tortillas along sides on 9x13 w/ one in middle.


Spread ½ the bean mix. Sprinkle w/ cheese. Repeat layers.


Bake 350 covered 30 min.






Stella’s Rice & Sausage Casserole


l 1/2 lbs sausage ,


1/2 green pepper


1 medium onion


1 1/2 envelope lipton chicken noodle soup


2 cups finely chopped celery


1/4 cup blanched almonds(not necessary, but a nice touch)


1 cup uncooked rice


1 can boned chicken....


41/2 cups boiling water


Brown sausage, celery, onion and green pepper.


Meanwhile boil 4 ½ c. water, add soup and simmer for 2 min.


Place all ingredients together into a 9x13.


Bake covered 350 50 minutes or just until moisture is absorbed.






Mexican Lasagna (Laura’s)


1 lb. Ground beef


½ onion, ½ green pepper,


2 ½ salsa, 1 can corn,


1 tsp each chili powder, cumin


10 corn tortillas 2 c. cottage cheese


Sprinkle w/ cheddar cheese & olives


Skillet burger, onion, green pepper. Add salsa, corn, & spices.


In 9x13, Layer 1/3 meat sauce, 5 corn tortillas halved, 1 c. cottage cheese. Repeat layers ending with meat sauce.


Sprinkle with cheddar cheese and olives. Bake 375 30 min.






Spaghetti Pie (other noodle opt)


8oz Spaghetti boiled, 2 eggs, 1/4 c. parmesan cheese 1 ½ c. spaghetti sauce, 1 c. cottage cheese.


1 lb. Hamburger opt 1 c. shredded mozzarella cheese


Mix noodles, egg and cottage cheese (opt hamburger) and sauce together. Top with mozz. cheese. Cover and bake 350/ 30 min.






Chicken Pot Dish


(1) Crust: 2c. flour, 3/4c. shortening, ½ tsp salt.


Add 4 Tb ice water 1@ a time. Roll out to fit 9x13 pan.)


2) Boil in lg. pot: 1/3c. butter, 1/3c. flour, 2c. ch. br, 1c. milk.


Add 2-3 c. chicken and 3c. frozen (or canned) veggies.


Spoon mixture in 9x13 pan; place dough on top, cut slits in several places. Bake uncovered 425 30-40 min.






bisquick crust: Combine and spread over 9x13 mixture at 400 30 min.


1c. bisquick


½ c. milk


1 egg






Leftover Chicken ‘n Rice? =Casserole


Press cooked rice into 9x13. Layer chicken on top


Add cream of chicken soup mixed with milk and sour cream.


Last shredded cheddar cheese on top.


Cover & heat. Place in larger pan with 1" water (so won’t harden on bottom) Serve with green beans.






No Fail Fried Rice


Put left over rice in a Teflon non stick deep pan. Using scissors, chop up bacon. Allow to fry, using just bacon oil. In different skillet, sauté: onion, bell peppers & another meat. Use desired seasonings plus any other veggies, and add (cherry) tomatoes last.










Mom’s Lasagna


3/4 lb. Lasagna noodles


1 32oz. Jar spaghetti sauce


1/4 c. Parmasan cheese


1 lb. Cottage cheese


1 lb. Hamburger opt.


1 Tb. Basil & oregano, 1 tsp minced garlic


Shredded Mozzarella cheese


Mix cheese and spices together. Pour sauce on bottom of 9x13.


Layer uncooked lasagna on bottom. Layer ½ cheese mixture,


(½ hamburger opt), 1/3 sauce. Repeat layers 2x’s more ending with noodles and sauce. Pour ½ c. water over lasagna and let sit for 30 min. Cover. 350 for 1 hour.










.Shirley’s Chicken Enchiladas


1 large can cream of chicken soup (w/1c. water)


1 can green chilies


2 handfuls cheeses (cheddar or monterey)


Diced bell pepper opt.


Cooked chicken shredded or cubed.


Fry tortillas first on stove top.


Mix all in bowl except chicken. Spoon chicken and ½ sauce mixture into fried tortilla (flour or corn) and roll.


Place in 9x13. Pour rest mixture on top. Bake uncovered 350.






Shepherd’s Pie


2 cans green beans


1 can cream mushroom soup with 1 can milk


1 lb. Hamburger


4 c. prepared mashed potatoes


shredded cheddar cheese


Mix green beans with soup and milk. Put on bottom of 9x13 pan. Layer next hamburger. Last add mashed potatoes with cheese on top. Bake 350 covered 30 min.


Cowboy Shepherd’s Pie


5 potatoes (peel if russets)


1b. ground hamburger or shredded beef


½ onion


¾ c. bbq sauce


1 Tb. Ea. Yellow mustard, brown sugar


1 can whole kernel corn


1 ½ c. cheddar cheese


Cut and boil potatoes 15 min. Drain and mash with salt, butter and milk. Meanwhile, brown burger with onion and garlic. Stir in bbq sauce, mustard and sugar. Transfer meat mix to 9x13 pan. Top w/corn, mashed potatoes last cheese. Bake 400 30 min.






Chicken & mushroom patties


Saute sliced mushrooms. Set aside.


Meanwhile dip thinly sliced chicken breast in mixture:


¾ tsp salt


½ tsp pepper


½ sleeve saltines


¾ c. flour


¼ tsp baking powder


¾ c. milk, 1 egg


Put chicken patty on oven dish, top with slice of ham, the mushrooms, topped w/ sliced swiss cheese. Bake until chicken is cooked and cheese melted.


Serves beautiful with sauted onion & tomato. Serve w/steamed broccoli, and rice (add parsley and salt to rice).










Penne Pasta Dinner Dish


Cooked pasta in 9x13.


Saute green pepper, onion, keilabasa sausage (or pepperoni), with spaghetti sauce add on top of noodles. Sprinkle cheese top.


Opt: cottage cheese, mozzerella cheese, Parmesan cheese.


Bake covered 350 30 min Fresh tomatoes on top


Penne Hot Pasta Salad


Boil and drain pasta. Add cooked chicken, a fresh herb (basil/parsley), fresh tomato, fresh sprinkled cheese, w/veggie.






Shirley’s Chicken Divan


Chicken breasts cooked and cubed


1 head fresh broccoli steamed (or frozen works)


1 can cream chicken soup or half of large (or roux w/ch broth)


3/4 c. mayonnaise


1 tsp curry


2 TB. Lemon juice


Place broccoli on bottom of 9x13. Pour chicken on top. Pour over rest of ingred. mixed. Sprinkle w/ paprika and parmesan cheese. Bake 350. Mom Shirley makes bread cubes (mixed in butter and garlic salt) to put on top instead. Serve over rice. .






Mom’s Enchilada Casserole


3 8oz. Cans tomato sauce


1 Tb. Dried onion


1/4 Tb. Minced garlic


1 Tb. Chili powder


1 can pinto beans


1 c. sour cream or plain yogurt


1 c. cottage cheese


shredded mozzarella cheese


8 corn tortillas torn


Mix tomato sauce, spices and beans together. Mix sour cream and cheeses together.


In 1 ½ qt. casserole, layer ½ tortillas, ½ beans, ½ cheese mixture. Repeat again ending with cheeses.


Bake 350 covered 20 min. then 10 min. more uncovered.


















Spanish Rice in Corn Frijoles


Left over rice stir fried with:


½ onion, 1 Tb. cumin, 2 Tb. tomato paste, garlic.


(Add any opt: corn, olives, green pepper, hamburger, salsa.)


Dip corn tortilla in enchilada sauce, fill with mixture, roll and


place in 9x13 pour remaining sauce on top. Bake uncovered.


*Enchilada Sauce


1/4 tsp. ground red chili powder or paste


2 c. beef broth


garlic, oregano, cumin


2 Tb ea. Shortening & flour for roux


Boil broth and spices for 15 min. Make roux and add.






Chicken Cordon Bleu


Ham or turkey bacon opt.


6 oz. Stuffing/bread crumbs/cornflakes


Swiss cheese


Chicken breasts


1 can Cream of chicken soup


¾ c. water


Dip chicken in egg then stuffing.


Layer in this order in 9x13:


Oil, Chicken breasts, bacon, cheese, soup and milk, stuffing.


Bake uncovered 350 1 ½ hours. Serve top rice. Crock pot friendly.






Easy chicken and potato dinner


3-4 red potatoes


4 large chicken breasts


Corn flakes (or saltines, bread crumbs, fried onions, rice crispies)


Hilled valley ranch dressing mix


Wash and slice potatoes into ½” slices. Spray casserole dish lots. Layer potatoes on bottom of dish. Spray again. Coat chicken in corn flake crumbs. Arrange on top of potatoes, flesh side up. Sprinkle with salad dressing mix. Cook covered 400 1 hour. Take off foil and let crisp on top


Macaroni Bake


Boil 4 c. macaroni noodles


Brown 1 lb. burger w/chopped onion (or a pot roast in crock w/salsa)






Add can of green chilies, can of 26 oz. speg. sauce


Sprinkle cheddar cheese on top.


Place sauted spinach and sliced tomato on top.


Green beans on side w/lemon pepper & garlic salt.






Red potato veggie stove top one dish


Slice red potatoes really thin with onion.


Steam few minutes then stir fry with oil.


Slice steak really thin. Cook with veggies.


(Green beans, bell peppers, add tomatoes last minute)


Seasonings: Lemon pepper, thyme, garlic salt, salt, dill weed






CHICKEN ALFREDO PIZZA


SAUCE: Boil in small pot


2 Tb butter


1/4 c. ch. broth


4 tablespoons all-purpose flour


1 cup milk


3/4 cup grated Romano cheese






CRUST : cover and let rest ½ hr.


Combine: 1 cup warm water w/ 1 (.25 ounce) package instant yeast


2 TB vegetable oil


1 TB white sugar


1/2 tsp salt


1/4 EA. tsp dried rosemary, garlic powder


3 cups all-purpose flour






SKILLET Chicken:


2 boneless chicken breast halves, browned


1/4 EA tsp dried rosemary, thyme, poultry seasoning, garlic powder, salt


Spread dough out. Next spread with Alfredo Sauce leaving crust edges. Top with chicken, turning to coat with sauce.


Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.


AWESOME ENCHILADAS


Saute in skillet:


2 pounds skinless, boneless chicken breast meat - cut into chunks


• 1 small onion


• 1 can chopped green chilies


• lime juice


• ½ tsp ea onion powder, garlic powder


• Green onions


• 1 envelope taco seasoning


Sauce- combine in a bowl:


• 1 (10.75 ounce) can condensed cream of chicken soup


• 1 1/4 cups sour cream


• 1/4 teaspoon chili powder


1) Add 1 c. sauce to chicken skillet mixture. Pour remaining sauce on bottom 9x13 dish.


2) Fill tortillas with chicken mixture & a sprinkle of cheese. Close ends and roll up seam down on sauce.


3) Pour 1 can enchilada sauce (tomato paste, beef broth, hot sauce) over all, then sprinkle with more cheese.


Bake 350 uncovered. (Serve with opt olives, avocado, tomatoes.)






CLAM (or crab) PASTA


• 1 (16 ounce) package linguine pasta boiled


• In another pot, make roux: 4 Tb. butter, garlic, sliced mushrooms.


Add ¼ c. flour, 1 c. chicken broth, ¾ c. milk, seasonings (ie parsley, curry, old bay). Remove from heat. Add:


2 (6.5 ounce) cans chopped clams with juice


1/4 cup grated Parmesan cheese, ¼ c. mozz cheese.






Pour roux over noodles. Serve with bread and green veggie.


















JAMBALAYA


• 1 medium Onion, 2 ribs celery diced


• ½ lb Smoked Sausage (I use Turkey Kielbasa)


• ½ lb. Chicken (diced and cooked)


2 ½ cups water


• 1 (14.5 oz can) Diced Tomatoes, drained


• 1 (15 oz can) Tomato Sauce (can use anything tomato: (tomato juice, spag sauce, tomato paste)


• 1 cup Long Grain Rice


• 1 TBSP Beef Bouillon Granules


• ½ tsp ea dried Thyme Leaves, garlic, black pepper


• ¼ tsp cayenne pepper


• 1 Bay Leaf


• Lots of Fresh green herbs makes it divine (spinach, basil, parsley) use dry otherwise


• ½ lb. Shrimp (peeled and deveined)


In a deep skillet, sauté onion, celery, chicken and sausage until tender. Add in the rest and bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 25 minutes.


Add shrimp and cook an additional 5-7 minutes until shrimp is cooked through. Remove from heat and let sit for 5 minutes. ENJOY!






PESTO BAKE


• 1 box (1 pound) penne pasta


• 1 jar (26 ounces) spaghetti sauce


• 1 cup pesto sauce


• 1 cup Ricotta cheese (or cottage cheese) at room temperature.


• 1/3 cup other cheese (Parmesan, Feta)


• 2 cups shredded mozzarella cheese


• Crusty bread & salad


Bring a large pot of salted water to a boil. Add pasta, cook to al dente.


Preheat your broiler and place rack in center of oven.


Drain pasta. Put into 9x13. Stir in Ricotta cheese and Pesto sauce pasta until coated. Pour the spaghetti sauce over top of the pasta. Top with mozzarella cheese and add a final sprinkle of 1/3 cup of other cheese. Place the casserole dish under the broiler, about 10-12 inches from the heat. Let cheese melt and bubble on top, 3-5 minutes. Serve with crusty bread and salad.


Spicy Chicken w/Avocado salsa


Cut chicken breasts thinly and rub w/ a mixture of garlic, chili powder, cumin & oil to make a paste.


Grill or brown in skillet on medium low (it will sear) and baste w/honey.


Serve w/Avocado salsa and rice. Black beans w/ sour cream are yummy with the cumin flavor.






Pancit


Fry in the following order:


Onion, garlic, soysauce


Carrots sliced diagonally


Cabbage


Raw meat or shrimp


Rice noodles


Chow-mein noodles






WHITE LASAGNA


9 lasagna noodles


SAUCE:


1) Heat until soft: 4 Tb. butter, ½ onion, 1 garlic


2) Add ½ c. flour, 2 ½ c.ch. broth, 1 ½ c.milk, 2tsp itallian seasoning.


3) Remove from heat add ¼ c. fresh parmesan cheese, 2c. mozz. cheese






Spread 1/3 sauce on bottom of 9x13 then layer:


1) 3 noodles, 2 c. cottage cheese, all chicken.


2) 3 noodles, 1/3 sauce, 10oz.pkg. spinach thawed & drained,


½c. feta cheese, 2c. mozz. cheese.


3) 3 Noodles, rest sauce. Sprinkle parsley, powdered Parmesan cheese.


Bake 350 40 min.






















Philly Cheese SANDWICH






1 Lb of sirloin steak cut into thin slices or roast beef lunch meat


McCormick's steak seasoning, garlic salt


2 Tablespoons Worchestershire Sauce


1/2 cup broth


can of mushrooms drained


1 small onion, sliced, bell peppers opt.






Hoggie Rolls or broiled bread (w/butter)


mozzarella cheese or swiss cheese






Skillet steak with ingredients. Put on top of broiled buns. Place back into oven and broil again until cheese melts. Served topped with lettuce and tomato. Serve with side of grapes and fried potatoes.






Cheesy Chicken Noodle Bake






12-oz package of egg or other noodles


2 cups of cooked chicken breast


Handful of frozen or fresh (California) vegetables


1 can of cr of ch soup & 1 can cr celery soup


1 cup shredded Cheddar cheese


chicken broth






Boil the noodles, raw chicken and veggies in chicken broth until tender. Add cans of soup, salt and cheese.


Can serve right out of pot or put into 9x13 dish with cornflakes mixed w/butter baked on top.


























Barbequed Pork (Sandwiches or fajitas)


4-5 lbs. pork (roast or chops). Rub spices all over the pork. Refrigerate overnight.


1 Tb. ea: paprika, garlic powder, brown sugar, dry mustard, onion powder


1 tsp ea. Dried thyme, oregano ½ tsp cayenne opt.






Sauce: Combine following ingredients in a slow cooker. Place pork on top and cook.


2 onions chopped


1 green bell pepper chopped and seeded opt.


1/2 cup packed brown sugar


1/4 cup vinegar


1 cup ketchup


1 1/2 tablespoon chili powder


1 tsp. dried mustard


3 tsp.Worcestershire sauce


When meat is tender shred with fork. You may want to take out some of the excess juice--just depends on how much liquid the roast let out.


Put on toasted roll. Leftover turn into chilupas w/cheese.






















































SOUPS and STEWS






Corn Chowder


5 russet potatoes peeled and cubed (or 5 red potatoes skins on)


1 onion chopped


2 stalks celery


1 can whole kernel corn


1 can cream of corn


2 Tb. Butter


1 can chicken broth


1 cup whole milk


In crock pot add everything except milk. Cook on low 8-9 hours. Add milk for another 30 min. Serve with salad and whole grain rolls


*This is a great base for fish chowder. Add dill weed and cube raw white fish (no skin). Cream cheese is nice touch.






Clam chowder


4 potatoes


4-5 stalks celery


½ onion


4-5 c. ch. Broth


2 Tb. Butter


2 cans clams w/juice


3 tsp ea. Curry, thyme


1/3 c. flour


3 c. half and half


Saute onion and celery. Boil w/potatoes. Add spices and clams. Combine butter and flour. Add to mixture and boil. Add half and half, don’t boil.






1. Chicken Noodle


Egg noodles, carrots, celery, chicken bouillon, Marjoram, grated potato, skillet cooked chicken with lemon pepper. Poultry seasoning. If want creamy, add potato flakes, butter, milk, or cr of chicken soup.






SHRIMP (or clam) BISQUE


3 potatoes peeled and diced tiny


• 1/4 cup finely chopped onion & celery ea.


• 1 garlic clove, finely chopped


• 1 tablespoon curry powder


• 1/4 teaspoon paprika


• 1 tablespoon tomato paste


• 3 1/2 cups chicken stock


• 1/2 pound cooked shrimp


• 1/2 cup sour cream or heavy cream


• 2 fluid ounces brandy (white wine and any (fruit) juice)


• (Green onions or fresh spinach chopped opt.)


Directions


Boil potato, onion, celery until tender. Mash potatos. Mix in curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.


2. Saute shrimp in garlic butter. Mix in shrimp, cream and brandy. Sprinkle with green onions or fresh spinach.


*Substitute clams for crab and curry/paprika for old bay & hot sauce.


Minestrone Soup


Noodles (macaroni, abcs, speg O’s,


diced tomatoes,


1 can green beans or 1 can peas,


1 can kidney beans,


V-8,


browned hamburger,


1 can corn,


onion, beef broth.


Good w/ packet of taco bell sauce.


Or mix tomato soup w/beef broth add veggies.






Creamy Potato Soup


corn


onion


celery


peeled diced potatoes


chicken broth


milk


Opt. top with bacon bits






Cream of Broccoli Soup


Broccoi


Potatoes


Onion


Milk


Chicken broth


Cheese sauce: 4 Tb. Butter, 3 Tb. Flour, ½ c. milk, ½ tsp salt


1 c. cheese, 2 oz. velveeta


Puree ½ in blender. Mash the rest. Add cheese sauce


Sprinkle with bacon bits. Serve with cheese bread.


(I’ve used this base broth (all pureed) for a soup w/ beef. Serve with fresh spinach on top and stir. Top w/cheese.






Chicken ‘N Rice


Leftover rice, boiled w/ chicken bouillon celery, carrots, onion






Crock-pot Beef Stew


Cube beef and saute on stovetop so it doesn’t shred. Add potatoes, carrots, onion, (celery, barley, diced tomatoes opt.) to crockpot. Beef on top . Cook w/water and beef bouillon. Thicken w/ flour when done.


Or


Using same beef and broth but adding small (canned or frozen) veggies w/diced potatoes. It tastes like progresso soup.






Bean Mix Soup


using V-8, beef broth and chicken broth, onions, all kinds of beans. . .Serve w/toppings and torn tortillas






Vegetable Chowder






Diced potatoes, onion, Carrots, celery, broccoli.


Put veggies and chicken bouillon cubes in boiling water until tender. Add white sauce, Serve w/ cheddar cheese


OR


1 can cream chicken (or just ch. Broth)


1 can cream celery


2 c. milk


2/3 c. half and half when not boiling opt.


1 bag California veggies (broccoli, califlower, carrots)


Chicken broth






Taco Soup


Browned hamburger, onion,


taco seasoning mix,


1 can kidney and other beans,


1 can corn, 1 can diced tomatoes, 2 can tomato sauce.


Serve w/ corn chips, grated cheese, olives, avacado, sour cream






Split Pea Soup






Soak peas overnight and simmer w/ ham bone or corned beef or cooked bacon. Add onion.






Cheeseburger Soup


Boil: Browned beef, onion, celery,


basil, parsley, chicken bouillon,


shredded carrots, 6 potatoes.


In saucepan melt: 1/4 c. flour, 3T. Butter, 1 ½ c. milk,


8oz. Processed cheese, 3/4 tsp salt.


Remove from heat and combine together topping w/ sour cream.


Leafty Chicken Tortilla Soup


3 (14.5 oz) cans of beef broth ( or use bouillon and water)


1 (14.5oz) can diced tomatoes


2 cans enchilada sauce (or tomato sauce w/chili powder)


2 cans corn


2 chicken breast cooked and shredded


1 medium onion finely chopped


1 tsp. ea. cumin, oregano, garlic


1/2 jar salsa or can of green chilies


Can add can black beans


In large pot combine all ingredients. Bring to a boil then reduce and simmer about 30 40 min.


In skillet brown tortilla strips in oil. Serve with Monterey Jack Cheese (Shredded) and fried tortilla wedges.






Pumpkin Soup


4 c. chicken broth


2 c. pumpkin puree


½ tsp curry powder


½ tsp onion powder


1/8 tsp nutmeg


2 c. whole milk or half and half


Add everything except milk and simmer 15 min. to thicken. Add milk and heat through. Sprinkle parsley/green onion/chives on top. Eat with bread and salad.






Meatball & Spinach soup


Chicken broth


Handful of frozen meatballs


cup of tiny noodles like Orzo or alphabet


handful of frozen spinach


Opt: celery, onion, egg drop, tofu cubes










Butternut Squash Soup


3 cans chicken broth


3 lbs. Butternut squash (stab, microwave to soften, peel, deseed and cube.


½ c. white wine


1 pinch nutmeg


1 pinch cinnamon


1 pinch ginger


3/4 c. cream cheese


3/4 c. half and half






Simmer (or crockpot) all except half and half. Pour half the soup into blender. Put back into pot and heat through with half and half. Serve with opt. garlic bread, turkey, salad, pasta.






Chaoyi’s tofu-sausage-shrimp soup


Tofu 1 block cut into cubes


2 high quality sausages pan fried before cutting into slices.


(Let cool before cutting so juice isn’t lost for broth.)


1 tomato


Handful of raw shrimp


Boil water in pot, and add tofu, sausage, 1 T. chicken stock, tomato, and simmer for a minute. Add shrimp and heat through not overcooking. Serve immediately w/ fresh avocado & cilantro on side for topping. Serve food run bread on side.






Chili and cornbread


Browned Hamburger


Onion (wendy’s has celery)


Green chilies


Chili powder, cumin, oregano


Tomato paste


Beef boullion or water


Pinto and kidney beans


Serve with corn bread (bread section)










Panara Black Bean Soup


1 ½ c. vegetable broth


½ onion chopped


2 celery stalks


cilantro


garlic


cumin


diced red pepper


2 cans black beans undrained


Simmer all plus one can beans. Puree in blender. Add back to pot and add additional can of beans plus any needed cornstarch.






COWBOY STEW CROCK-POT


5 potatoes peeled and quartered


1 large onion peeled and cut in chunks


Frozen Meatballs handfuls


baby carrots handfuls


1/4 cup worchestershire sauce


8 oz. can of tomato sauce


Beef broth to cover food






Can thicken w/flour opt. or add can of tomato soup for creaminess.


Serve w/toasted French bread for dipping.


Separate dish Recipes


Heafty Haystacks


Brown sausage, celery and onion. Mix w/ cream mushroom (or cr. celery) soup and sour cream.


Serve with cold pineapple and diced tomatoes. Eat over rice. Yummy with cilantro!






Hawaiian Haystacks


Serve in separate containers: cooked chicken, celery, tomatoes, cheese, pineapple, shredded coconut, lo-mein noodles, heated cream chicken soup mixed with milk.


(Can make sweet ‘n sour sauce with the pineapple juice too: juice, vinegar, chicken broth, sugar, soy sauce.)






Applesauce Pork Chops


Combine 2 c. applesauce, 1/3 c. sugar, 2 Tb. Soy sauce, 1 tsp garlic, 1/4 tsp ginger.


Pour into 9x13. Brown porkchops in skillet, place over applesauce. Bake uncovered 325 30 min. Add can canned pear on top.


OR


Crockpot Porkchops in cream mushroom soup w/ dijon mustard


Serve w/ canned pears or applesauce.






Tacos or Taco Salad


Layer chips, chili, cheese, lettuce, tomatoes, ranch dress, olives.


Chili: brown ground beef & onion. Add: 1 tomato paste, water, 8 oz. tomato sauce, 2 Tb. sugar, 1 tsp ea. garlic, oregano, chili powder, cumin. Add 1 c. rice to make go farther.


.






















French Dip


(Brown beef roast to be able to slice. Or don’t & shred later)


1 beef roast, 2 c. water, ½ c. soy sauce.


1 tsp Each: rosemary, dried thyme, garlic powder


1 bay leaf & 3-4 whole peppercorns, 1 diced onion


Put all into crock pot. Shred when finished cooking. Stuff in rolls and dip or on top French bread w/ a slice of white cheese. Broil until cheese melts. Serve dippings & green beans.






Opt. Serve as a separate dish on a platter. Pour juices and mozz. cheese on top. Heat in microwave until cheese melts. Let guests serve themselves. Serve w/ bread, green beans and a carbo: (rice pilaf, potatoes, curly fries)






1) Sweet ‘n Sour Chicken (Shirley’s) (Or Meatballs)


Sauce: 1 Tb. Soy sauce3 Tb. Cornstarch


1/3 c. sugar


4 c. Chicken Broth


3 Tb. vinegar


Pineapple juice drained out of can


Boil chicken, carrots, celery, green pepper, all together on stove top in sauce.


Serve over rice w/ pineapple.






2) Sweet ‘n Sour Chicken (Laura’s)


Sauce: 2 c. sugar 2 Tb. Ketchup


1 c. red wine vinegar 1 c. water


½ c. pineapple juice, ½ c. white vinegar


½ c. ketchup 1 c. brown sugar


2 Tb. Soy sauce


Sprinkle raw chicken w/garlic powder. Dip in eggs, then coat in flour. Brown in skillet in butter. Place in 8x8. Pour sauce over chicken. Bake 350 1 hour. Serve w/rice and pineapple.










3) Sweet ‘n Sour Chicken (Karen’s)


3 Tb. Ketchup


1 ½ c. water


¼ c. white vinegar


drained pineapple juice


1 c. brown sugar


3 Tb. Cornstarch w/ 3 Tb. water


Crock pot all with chicken breasts. After 4-8 hrs. add


cornstarch and shred up chicken too.






Sweet ‘n Sour Meatballs (can use chicken)


1 can crushed pineapple


1 Tb. Corn starch


½ c. brown sugar


1/4 c. vinegar


2 Tb. Soy sauce


24 meatballs


Serve over rice.


Onion, green pepper, carrot/celery will make it go father.






Mini Thanksgiving Meal


Corn, Yams w/marshmallows, hot or sweet rolls, stuffing


mashed potatoes & gravy, & side of meat. (lunch meat/twice breaded chicken)






Twice breaded chicken


Dip chicken in milk then roll in bread crumbs;


dip in egg and again in bread crumbs.


Bake 375 20min. Serve with side or eat over salad.


Or put over spaghetti/stroganoff or serve w/scalloped potatoes.


















Teriyaki Chicken


1 c. soy sauce


1 1/4 c. brown sugar


1 tsp minced garlic


2-3 T. Cornstarch


1 c. chicken broth


Boil chicken in sauce on stove-top.






Serve over rice w/carrots linase.






Potato Burritos


Red diced potatoes


onion, can diced tomatoes, can corn


½ tsp. chili powder 1 tsp oregano, 1/4 c. cilantro.


Saute all above in covered skillet. Spread refried beans on tortillas. Add cooked tater mixture. Serve w/salsa & sour cream.






Breakfast burrito


Using ground sausage, egg, potato, cheese opt. Roll up in tortilla. Can replace potato with rice opt






Chowyee’s Sesame Chicken Cannot crockpot


Different way to cut:


in chunks, lengthwise to make thin, diagonal long slices.


Rub chicken (or marinate) in a seasoning:


1) teriaki sauce, soy, curry or cumin powder on both sides.


2) orange juice w/majorum (add cornstarch to sauce)


Salt if needed.


Heat up skillet in HOT olive oil.


Rub & pat in sesame seeds on both sides. Sear in oil, put on lid until chicken looks white on top.


Flip until done.


serve with citrus sauce and/or avocado salsa










St. Patty’s Day Dinner


1 Corned Beef Roast


Small white or red potatoes, 1 Cabbage


Put roast in crock needs only 1/4 c. water (will drain itself)


Serve w/roasted whole spuds.


End with mint brownies or Shirley’s (lime) cheesecake. (Get an extra corned beef and crock pot it for leftovers served in corn chowder. Yum!)






Garlic Lime Chicken


1 tsp salt


3/4 tsp pepper


1/4 tsp cayenne pepper


1/4 tsp paprika


1 tsp garlic powder


½ tsp onion powder


½ tsp thyme


Sprinkle spices on chicken. (thighs, legs, breasts)


In skillet heat 2 Tb. Butter and 2 Tb. Olive oil together and sauté.


Remove chicken and add following to skillet whisking up browned bits:


4 Tb. Lime juice


½ c. chicken broth


Keep cooking until sauce has reduced and thickened. Add chicken back to coat and serve










Greek combo:


Red onion sauted with garlic


Feta cheese


Fresh Cilantro


Lime juice


Ripe tomatoes sliced w/salt


This is YUM over cooked pasta or ravioli; On top of Herb bread or Naan. Sandwich w/hummus & lunch meat in a pita; or over lettuce as a salad.


*Greek sauce for pita: 1 c. plain yogurt, 1 garlic clove chopped, ½ peeled, chopped cucumber.


GYRO PIZZA


1 pizza crust


1/2 lb lean (at least 90%) ground turkey


2 cloves garlic, finely chopped


1/2 teaspoon dried oregano leaves


1/4 teaspoon salt


1/2 cup sour cream, plain yogurt or hummus


1 1/2 cups shredded mozzarella cheese (6 oz)


3/4 cup coarsely chopped cucumber


1 medium tomato, coarsely chopped


4 thin slices red onion


1/2 cup crumbled feta cheese


Heat 425°F. Oil 13x9 dish & press pizza dough in bottom and slightly up sides. Bake 7 min or until crust just begins to turn brown on edges.


Meanwhile, brown turkey in skillet w/garlic, oregano and salt.


Layer over warm crust: sour cream, mozz cheese, cooked turkey, cucumber, tomato, separated red onion rings. End w/more mozzarella cheese and the feta cheese.


Bake 13 to 14 minutes or until edges of crust are golden brown &cheese is melted.






Café Rio Pulled Pork


1 Pork shoulder or butt roast


12 oz. Pace salsa (1 ½ c.)


3/4 c. brown sugar


1 onion diced


Combine all into crock pot. Rotate occasionally to keep bottom from sticking. An hour before serving, shred meat in the crockpot.


Serve either on buns, or as a fajita, or in macaroni bake










Café Rio Rice


3 c. water, 2 c. rice


1 can green chilies


½ bunch cilantro, stems removed


½ onion, 4 tsp. Chicken bouillon, 4 tsp minced garlic


3/4 tsp salt, 1 Tb. Butter,


Bring water to a boil. Blend cilantro, green chilies and onion til pureed. Add all ingred. (plus puree) to the boiling water, cover simmer 30 min.


Mom’s Fajitas


Flour tortillas fried on both sides


4 boneless chicken breasts (or beef) cut into strips


1/3 c. lime juice


1 tsp minced garlic


1 tsp chili powder


½ tsp. Cilantro, 3-4 dashes liquid smoke opt.






1 bell pepper cut into strips


Stir-Fry all & serve into tortilla with sour cream, lettuce, guac, cheese, tomato


.


Fly-lady’s Asian Orange Salmon


½ c. orange juice


½ c. soy sauce


½ c. green onions chopped


3 Tb. Lemon juice


3 cloves garlic


6 salmon fillets


Marinate in zip-lock bag. Broil about 4-6 min. each side. Baste fish and marinade repeatedly.










Chicken Tikka Masala (Indian)


2 boneless skinless chicken breasts


1 medium onion, 1 hot pepper diced finely.


1 tsp ea: garlic, cinnamon, tumeric, coriander, cumin, chili pwd.


2 tsp ea. paprika, chicken stock powder


4 Tb. Tomato paste 12 oz. Evaporated milk


Cut chicken into bite sized pieces, Coat frying pan w/spray. Saute chicken, onion, and spices until cooked. Fold in tomato paste, milk & cornstarch. Heat through. Serve w/rice, Indian bread & green beans. Add cayenne pepper for Ja.










CHILUPA


(4 pound) pork shoulder roast


1 pound dried pinto beans


3 (4 ounce) cans diced green chile peppers


2 tablespoons chili powder


2 tablespoons ground cumin


2 tablespoons salt


2 tablespoons dried oregano


2 tablespoons garlic powder






Soak beans overnight. Drain, add rest of ingredients plus enough water to cover top.






CHIMMICHUNGAS


Left over chilupa: Shred and roll in tortilla closing both ends. Secure with a toothpick.


Fry in oil on both sides and top w/mexican toppings.


















STUFFED CHICKEN ROLL-UPS






Combine in small bowl:


Cream cheese


One Fresh herb (basil, chive, cilantro) and garlic


Slice chicken breasts across thinly. Place turkey bacon (or ham) down, chicken on top. Spoon a ball of cream cheese on breast. Roll up & secure w/toothpick. Place in 9x9 dish. Bake 350 30 min.


Serve with carrots linase and parsley rice














Chicken Florentine


2 pkgs (10oz ea) frozen chopped spinach (or fresh)


1tsp. ea garlic, basil, thyme


1/4 c. flour


1/3c. Half and half


3/4 c. half and half


4 cooked and sliced chicken breasts


3/4 c. chicken broth






6 thin slices ham or cooked bacon


1 c. grated Parmesan cheese


Cook spinach according to pkg. Drain well. In skillet melt 1 Tb. Margarine w/spices. Cook 5 min. Add 1 Tb. Flour and blend well. Add 1/3 c. half and half and spinach. Simmer & stir 5 min. thickening. Put spinach at bottom 9x13 pan. Cover w/chicken slices.


Again, Melt 1 Tb. Margarine, 2 Tb. Flour, and 3/4 c half and half, chicken broth. Stir until thickened. Season w/salt. Pour over chicken. Cut ham into strips and lattice over sauce. Sprinkle w/Parmesan cheese. Bake 400 20 min. or until browned. Serve with cooked egg noodles and sliced strawberries (or cherry tomatoes)










BAKED POTATOES


Serve w/ chili, cheese, sour cream, broccoli.


Cut off ends and prick w/fork. Microwave them first, but ONLY until they are tender but still very firm when you insert a sharp knife. Rub w/oil and garlic salt. Bake them about 15-20 mins. at 350* until skins are dry and the potato is very tender.


*After removing from the oven take each one and squish it a bit by lightly squeezing it between a towel because they are so hot! The result is the potato becomes crumbly and fluffy and then lather on the toppings!


















Fly lady’s Spinach Apple Chicken Dish


Saute diced potatoes, onion in deep skillet until done.


Slice green apples and saute last.


Saute thinly sliced chicken in another skillet. Remove to make chicken sauce: (opt. use cider vinegar instead of apple juice and white wine vinegar.)


3/4 c. white wine


3/4 c. chicken broth


½ c. apple juice


½ c. white wine vinegar


1/3 c. brown sugar


2 Tb. Worcestershire sauce


3 Tb. Cornstarch


Return chicken back to skillet just to coat.


Serve on a bed of Spinach. Place chicken breast first. Add tater toppings, pour sauce over all. (FYI use all ingred. substituting potatoes for carrots and serve over rice.)










Chicken Adobo (Filipino)


1 (3 pound) chicken, cut into pieces


1 large onion, quartered and sliced


2 tablespoons minced garlic


1/3 cup white vinegar


2/3 cup low sodium soy sauce


1 tablespoon garlic powder


1 tablespoon black pepper


1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.


Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.






Americanized Butter Chicken (Indian)


4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)


• 5 cloves Garlic, Minced


• 1 teaspoon Salt


• ½ tsp ea. Black Pepper, & cayenne pepper


• ¼ tsp ea. Ground Coriander. Cumin, cardamom


• 1 whole Lime, Juiced


• Heavy whipping cream


• 2 cans tomato base


Combine ingredients and marinate overnight.






Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes.


Add: 2 cans tomato base (sauce, diced tomatoes, juice, paste)


Cook for 30 minutes over medium-low heat with the lid on.






Add the whipping cream and Cilantro just before serving over Basmati rice and Naan.






CHICKEN FRIED STEAK


(Can use to fry chicken too)


4 large thin rib eye cut in half


¾ tsp salt


½ tsp pepper


½ sleeve saltines


¾ c. flour


¼ tsp baking powder


¾ c. milk, 1 egg


Trim fat to make small steaks. Cube the rest and cook up to use for another recipe.


First dip into flour mixture then into milk mixture, then flour mixture again. ½ “ oil in skillet and fry. Serve with gravy and mashed potatoes and Gravy: 1/3 c. flour, 1 ½ c. milk 2-3 TB pan drippings salt and pepper.


Or serve w/rice pilaf w/ topping chopped tomato, avocado & squeeze lime over










CHICKEN CURRY (INDIAN) tastes better the next day


8 bone-in chicken pieces


Onion peeled and quartered


1 Tsp EA. finely chopped ginger, crushed garlic, hot curry paste, cardamom, cloves, cinnamon.


1 (15 oz) can tomato sauce


1 (10oz) can coconut milk






Rinse chicken and pat dry. Season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned on outside. Remove chicken from skillet and set aside.


Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.


Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.


Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.






ARTICHOKE DIP SKILLET DINNER


2 lb noodles


3 handfuls baby spinach (or frozen cooked and drained)


1 can artichoke hearts cut up


Red onion


Mushrooms


¾ c. White wine


Fresh parmesan cheese


Either add heavy cream or cream cheese, sour cream or mayo, evap milk. . .


Saute all. Add white wine and simmer to reduce liquid. Add cream and TB flour and salt. For looks, can sprinkle a cheese on top (mozz, feta, parmesan) and broil in casserole dish for 5 min until browned. Serve w/chips.










8 Mini Meatloaves


1 egg


¾ c. milk


1 c. shredded cheddar cheese


½ c. quick cooking oats


1 tsp salt


1 lb. ground beef


2/3 c. ketchup


¼ c. packed brown sugar


1 ½ tsp grey poupon


Preheat oven 350. Combine list through the ground beef. Form 8 miniture meatloaves in 9x13. Combine ketchup, sugar, poupon and spread over each.


Bake uncovered 45 min. Serve with mac ‘n cheese and green beans.










BEEF KORMA (Indian)


Saute stew meat. Garnish liberally with garlic, ginger and curry.


Crock pot low 8 hours with ch or veg broth just enough to cover beef.


Throw in handfuls of frozen baby peas.


(A hot pepper can be thrown in. Otherwise serve cayenne pepper on side)


When done, make sauce by simmering beef gravy until reduced.


Add a tomato (ietomato soup) and a milk (sour) cream) to gravy.


Complete meal by stirring in stir-fried bell pepper and onion.


Serve on rice, w/ Navajo bread.










NAVAJO TACOS


Make Navajo Fry Bread (in sides section)


Layered topped w/ refried beans, chili, lettuce, tomatoes, cheese, olives, sour cream.






























ROAST FRYER CHICKEN


Soooo finger lickin’ good with this gravy and hot rolls.






Remove skin and insides from chicken. Sprinkle garlic, salt, and oregano inside cavity. In skillet, brown chicken on all sides, then sprinkle same herbs on outside. Place in crock-pot on low. Add enough water to skillet to scrap browned bits and add to crock.






Take chicken out and de-bone. Squeeze w/lemon. Add cooking juices into saucepan and add chicken broth w/flour to thicken. Make into a gravy and serve w/instant mashed potatoes (or rice) and some green beans and cut baby carrots. Steam a little first in skillet w/cooking juices then sauté.






BREADED SWEET ‘n SOUR PORK (boneless top-loin not butt!)


Dip meat w/batter and fry in skillet:


½ c. flour


¼ c. cornstarch


½ c. cold water


½ tsp salt


1 egg






Replace meat with veggies to stir fry. Make complimentary colors:


sliced carrots/ onion or bell pepper, snap peas or beans. Don’t overcook.


Set aside in serving bowl with the pineapple.






Boil sauce in skillet and add to the set aside meat when done.


1 c. pineapple juice (add water to equal if needed)


½ c. brown sugar


½ c. white vinegar (use a little less)


2 tsp. soy sauce


Sprinkle garlic and salt as wanted


2 Tb cornstarch


Serve over cooked rice.






ITALLIAN SHRIMP SCAMPI


Boil: 1 pound fettucini noodles


De-vein and peel: 1 pound (60) medium shrimp






Saute shrimp in skillet in garlic & olive oil until opaque.


Boil noodles in pot, drain, return to pot.


Add to noodles in pot:


4 TB. butter, small amount milk and salt


1/4 cup white wine


1/2 cup fresh cheeses (parmesan, feta. . .)


Can powdered parmesan cheese sprinkled. . . .Should be clumpy not creamy.






Add cooked shrimp to pasta. Sprinkle itallian herbs/basil.


Serve w/fresh salted tomatos, avocado, & rosemary bread.






1) BEEF STROGANOFF crock


Use a roast, porkchops, stew meat whatever. . .


Brown in skillet, throw in crock w/ can of cream of mushroom (¼ c. white cooking wine opt.) ½ pkg *lipton onion soup mix. (*beef boullion, onion powder & flakes.


Add onion rings on top opt.


An hour before serving add baby carrots or handful of frozen baby peas.


Serve on top of rice or noodles.










2) Beef Stroganoff crock


Brown in skillet: beef steak cut into strips, onion, mushrooms


¼ c. flour w/ 1 ½ c. beef broth broth, garlic, basil, thyme and 1 tsp. Worchestershire sauce. Pour on top in crock. Salt to taste. When ready to serve, stir in 1 ½ c. sour cream. Serve over cooked egg noodles.






































(crockpot) MEXICAN SHREDDED CHICKEN


Top on Navajo tacos, fill hard/soft tacos, serve w/noodles, or as a soup w/chips.


24 oz (1 1/2) lbs chicken breast


14.4 oz can chicken broth


14.4 oz can diced tomatoes with mild green chilies


15 oz can black beans


1 can corn


1 can black beans opt.


1/4 cup of your favorite chunky salsa


1 tsp EA. garlic, cumin, cayenne pepper


1/2 cup onion


½ the cilantro and green onion


Combine all in the crock pot. Season chicken breast with salt and put on top. Cook on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Add salt and pepper if needed.


Top: Lettuce, Tomatoes, Cheese, Sour cream, fresh cilantro & green onion.






THAI PORK (Or CHICKEN) WITH PEANUT SAUCE


1) Dredge sliced meat (chicken/porkchops) in mixture:


1/4 cup all-purpose flour


1 teaspoon ground cumin


1/4 teaspoon cayenne pepper


1/2 teaspoon salt


2) Fry meat with bell peppers and peanuts


3) Place all in serving bowl and boil sauce in skillet to thicken:


1/3 cup chicken broth


1/2 cup coconut milk (or ½ cup of half and half)


2 tablespoons peanut butter


1 teaspoon ground ginger


1/4 teaspoon salt






Garnish meat mixtrue w/green onion and cilantro. Serve sauce on the side.


This is a sweet dish so serve with brown rice.