Balsamic Shrimp by Kathryn Good

Ingredients
1 lbs Fresh shrimp (peeled and deveined)
1/2 cup Balsamic vinaigrette
2 cloves garlic, minced
1 Tbsp fresh basil, chopped
1/2 tsp fresh thyme, chopped
Salt and pepper, to taste

Instructions
Mix all ingredients (except the shrimp) well with a whisk.
Add shrimp. Stir until all are completely coated with the dressing. Allow to marinate in the refrigerator for at least 20min. (I marinated them for 30min)
Spray a sautéing pan with cooking spray and set heat on med-high..*note: do not put on high.
Heat until they are cooked through. About 3-4 minutes on each side. 

I served these shrimp over brown rice and green beans.

Tasty Burgers by Tanna Hannold

I'm sorry I forgot to send my recipe last week!  This is a recipe that my step-grandfather use to make us and it is like a sloppy Joe BUT much better!!

2 lbs. Ground beef (drain after cooking)
3/4 cups chopped onion
2 oz. Ketchup
1 1/2 tsp. Mustard
1 1/2 tsp. Horseradish
1 1/2 tsp. Worcestershire sauce
2 1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Accent (it's a spice)
4 oz. Cold water

Optional--1 tsp. BBQ sauce
               A pinch of mrs. Dash

Cook ground beef and drain.  Add all other ingredients and simmer for about 15-20 min. Serve on hamburger buns.  

Grill Packets by Erin Birch

Easy and my twins can eat a whole packet themselves then want more!!! 
 
Ingredients:
-          1 package of Jenni-O (or whatever brand you like) Fully Cooked Lean Turkey Kielbasa sliced
-          1 small head of green cabbage
-          2 cans of sliced white potatoes (this is a time savor…you can also peel/parboil/slice 2 baking potatoes)
-          1 small sliced onion
-          4 tabs of butter
-          ½ tsp of black pepper
-          ½ tsp of garlic powder
-          1 tsp of paprika
-          Dijon mustard to taste
-          Aluminum foil
-          Pam
 
Heat grill on medium low.  Tear 4 sheets of foil…about 12 inches (you are going to fill these and then close them up so make sure you leave enough room) and spray with Pam.  Fill each foil packet with cabbage, butter, onions, potatoes, pepper, garlic powder, paprika and turkey…wrap it up and fold to seal. Place on grill for 6-8 minutes and turn, cook for another 6-8 minutes.  Make sure all packets are warm and cabbage is cooked.   
Empty packets into serving dish (our family put a little Dijon mustard in and mixes it, but you may just put it on the side).  Enjoy!!!
 
 

Thanksgiving Turkey Burgers by Jenny Lee

Thanksgiving Turkey Burger

It is exactly what it sounds like...

Stovetop stuffing
Whole berry cranberry sauce
mayo
Hamburger Buns
(for a quick night's supper we use frozen turkey burgers from Sam's Club)

Grill up those turkey patty's (you can oven cook them, too)- (or if you prefer homemade there is a great recipe on Rachel Ray's site using ground turkey)

Make stuffing as directions call for on box

Load up your burger with stuffing, turkey patty, mayo and cranberry sauce between two toasted buns.
Serve with sweet potato fries. Yummy!

Boursin Chicken by Stephanie Miller

Boursin Chicken

Prep time: 30 minutes

Preheat oven to 350

Ingredients:

1. 6 Tbsp Boursin Cheese

2. 4 Chicken breasts

3. Italian Bread crumbs

4. 1 stick of butter

5. 1 cup White wine cooking sauce

 

Pound chicken breasts until somewhat flat (this makes all the difference). Melt butter. Dip chicken breasts into melted butter and then into italian bread crumbs. Lay flat on baking sheet and spoon 1-1/2 tbsp boursin cheese into the center and fold over. Mix 2 tbsp melted butter and 1 cup white wine cooking sauce and drizzle over all chicken breasts. Bake @ 350 degrees for 30 minutes. Serve with salad or side of your choice.

The Lady and Sons Beef Vegetable Soup by Betsy Morris

Sorry I was delinquent on my week! Here is our favorite Vegetable Beef Soup recipe- it gets Lucy to eat veggies, yay! I usually use chuck roast and of course you can throw in whatever vegetables your family likes best =)

The Lady and Sons Beef Vegetable Soup
Recipe courtesy Paula Deen
Prep Time:30 minInactive Prep Time:--Cook Time:2 hr 0 min
Level:
Easy
Serves:
8 quarts
Ingredients
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boilover high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Chicken and Tortellini Salad by Susannah Wood

Chicken and tortellini salad

2 (9oz) pkgs. refrigerated cheese filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp worcestershire sauce
2 cups chopped chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh flat leaf parsley
Salt and pepper to taste

Prepare tortellini according to package directions.
Process olive oil and next four ingredients in blender until smooth.
Toss olive oil mixture with tortellini, chicken, and next three ingredients.  Add salt and pepper to taste.

Southern Cornbread Salad by Jennifer McMurry

Southern Cornbread Salad


1 batch cornbread baked and cubed
1 14.5 ounce can of Kidney beans, drained
1 15 ounce can of corn, drained
1 medium Vidalia onion finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups of grated sharp cheddar cheese
1 8 ounce bottle of Ranch dressing
Chopped fresh parsley (garnish)


Use a glass trifle bowl and place cornbread cubes in the bottom. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top. Spread Ranch dressing evenly over cheese. Cover and refrigerate for at least 2 hours. Garnish with fresh parsley.

Blue Ridge Black Bean Salad by Jessi Prestage

Colorful, nutritious, and low in fat! I got this recipe from a friend in Tupelo that taught our women's group a cooking class.


Lime Vinaigrette
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons ground cumin
red pepper flakes to taste
salt and pepper to taste


Salad
2 (16 ounce) cans black beans, drained, rinsed (very important to rinse)
1 (11 ounce) can white Shoe Peg corn, drained
Cooked brown rice (can use as little as a cup or as much as 4 cups - just depends on how much salad you like)
2 (14 ounce) cans diced tomatoes (do not drain)
1 EACH - green, red, and yellow, bell pepper, chopped
1 purple onion, chopped
1/2 cup chopped fresh cilantro


Make the rice first according to package directions and let cool while you chop veggies and combine ingredients. I usually pour 1 cup uncooked brown rice into a pot with 2 cups water. Bring to a boil, then cover with a tight fitting lid, and turn temp down to low. Let cook for about 20 minutes before lifting lid to check to ensure the water is absorbed. Then, remove from heat to let rice cool.


For the vinaigrette, combine all ingredients in a bowl and whisk to mix well. Set aside.


For the salad, combine all ingredients and mix well. This will be a large amount - so use your biggest bowl available. Add vinaigrette and toss to combine. Cover and chill in fridge overnight.


Serves lots and lots of people! Just take some fritos scoops and enjoy!


When I make this, I keep out a bit to make grilled chicken wraps for the fam the next day. ;)

Hoisin and Lime Marinated Chicken by Jackie Mewbourne

This is from Cooking Light. If you grill extra chicken and have leftovers, use
it to make a chicken stir-fried rice the next night.


1/4 cup hoisin sauce
1 tbsp grated fresh ginger (you can use dried ginger from the spice aisle, just
use less)
2 tbsp low-sodium soy sauce
1 tsp grated lime rind
2 tsp dark sesame oil
1/2 tsp salt
8 garlic gloves, minced
6 (6oz) boneless chicken breasts


Combine hoisin sauce, ginger, and next 5 ingredients (thru garlic) in a large
ziplock bag. Add chicken to bag and marinate for 2 hours or longer.
Prepare Grill
Remove chicken from bag, discard marinade. Place chicken on grill and cook
until done.


Serve with rice and veggie

Cashew Chicken by Melinda Patterson

*Cashew Chicken*


1 pound of boneless, skinless chicken breast, diced


Combine chicken in bowl with:


1 tablespoon (once around the bowl) sesame oil

2 cloves garlic, minced and mashed

2 tablespoons rice wine vinegar

a couple of shakes of crushed red pepper

black pepper, to taste


Set aside


1 tablespoon sesame oil

1 large carrot, peeled and diced into small cubes

1 red bell pepper, seeded and diced

1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped

3 heaping tablespoon-size scoops hoisin sauce (An Asian condiment, similar
to barbecue sauce, easily found in many markets in the Asian food aisle).

a couple handfuls of unsalted or lightly salted cashews

3 green onions, thnly sliced on an angle

3 or 4 cups cooked rice (white, brown, or jasmine)


Heat oil in wok or large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook
another 4-5 minutes. Toss in the bell pepper and chestnuts. Heat through
for 1 minute. Add the hoisin and toss to coat evenly. Dump chicken out
over a bed of rice and top with cashews and green onions.

Spinach Orzo Salad by Karen Hande

This is a really easy and tasty salad. I have served it as a main dish with crusty bread and fresh fruit or as a side dish with grilled chicken.


1 pkg. (16 oz) orzo pasta
1 pkg (6 oz) fresh baby spinach, finely chopped - I just use the bagged baby spinach in the salad section
3/4 C crumbled feta (can use low-fat too to make it super healthy)
3/4 C finely chopped red onion
3/4 C reduced fat balsamic vinaigrette
1/2 tsp dried basil
1/4 tsp pepper
1/4 C toasted pine nuts, toasted


1. Cook orzo according to package instructions. Drain and rinse in cold water.


2. In a large bowl, combine the spinach, cheese, onion, and orzo. In a small bowl, combine vinaigrette, basil, and pepper. Pour over orzo, toss to coat.
Chill until serving. Just stir in pine nuts before serving. It keeps well for a few days.

No Bake Chocolate Eclair Cake by Sundy Mackorell

Chocolate Eclair Cake (no bake!)- it will have to set up serveral hours before serving


- french vanilla instant pudding
- milk
- med sized container of Cool Whip
- graham crackers
- chocolate icing (pre-made in container)


- prepare pudding almost to the directions on the box, just reduce the amount of milk it calls for by 1/2 cup

- blend in container of Cool Whip with the pudding

- in a 9x13 pan place a layer of graham crackers covering as much of the bottom of the pan as possible

- cover graham crackers with 1/2 of pudding/cool whip mixture

- place another layer of graham crackers on top of previous layer

- then put the other half of the pudding mixture on top

- remove lid & foil from the icing container and put in microwave for abouot 30 seconds (you will need to warm until the icing can pour out of the container...but not too runny)

- pour icing on top of the last layer in the pan ( you may need to spread with a knife ...this can be the trickiest part)

- cover dish & place in fridge
As the dish sits in the fridge, the pudding mixture soaks into the graham crackers and it magicall makes them flakey like a pastry!


Enjoy! Thanks for all the great recipes :)

Mexican Lasagna by Sundy Mackorell

Mexician Lasagna


Ingredients:

ground beef (1lb.)
taco seasoning
taco sauce
crushed tomatoes (I use tomato sauce)
can of corn
can of black beans
can of chili beans
shredded mexican cheese
tortillas
sour cream


- pre-heat oven to 350*
- brown ground beef (and add taco seasoning as if you were making tacos)
- add corn, beans, tomotoes, & a couple of dashes of taco seasoning (this is like your meat mixture when making a regular lasagna)
- in a 9x13 dish put half of meat mixture in the bottom
- cut 2 tortillas in half & place 3 of the 4 halves on top of the meat mixture (these are like the noodles)
- cover previous layer with cheese
- put remaining meat mixture on top of cheese (don't be surprised if you have a lot of meat mixture left over- I always do)
- cut 1 more tortilla in half, using the left over one from the previous time will give you the 3 that you'll need for this layer
- cover the top with cheese
- bake in the over until the cheese is all melted.
- when you serve it top with sour cream

Oven Fried Pork Chops with Roasted Green Beans and Pecans by Stephanie Miller

I found this recipe which I always forget about for pork chops.I have only made it once but it was very good and gave us a break from chicken. I found it in Southern Living last year.

Oven Fried Pork Chops with Roasted Green Beans and Pecans
Total time: 30 minutes

2 (12oz) packages fresh cut green beans
1 tbsp olive oil
1 tsp salt, divided
4 (4-6 oz) bone in center cut pork chops
1/4 tsp pepper
1/2 cup Japanese breadcrumbs (panko) @Publix
1/4 cup freshly grated Parmesan cheese
1 tbsp lemon zest
1 tsp chopped fresh thyme
1/4 cup vegetable oil
1/4 cup chopped pecans
1/2 tbsp butter

1. Preheat oven to 450. Drain and rinse beans. Combine beans, olive oil, and 3/4 tsp salt in a large bowl, tossing to coat. Spread beans in a single layer in a jelly roll pan. Bake 18 to 20 minutes or until beans are tender and slightly browned.

2. Sprinkle pork chops with pepper and remaining 1/4 tsp salt.

3. Stir together breadcrumbs and next 3 ingredients in a large dish. Dredge pork chops in mixture.

4. Cook chops in 1/4 cup hot vegetable oil in large skillet over medium heat 5 to 6 minutes on each side until done.

5. Stir pecans and butter into beans, bake 5-6 minutes or until pecans are golden. And that is it!
Hope everyone enjoys it!

Turkey Sloppy Joes by Erin Birch

This is an easy weekday meal by Rachel Ray...so the turkey sloppy joes aren't so bad for you, but you could add a little cheese to some fries for a "comfort food." J


Turkey Sloppy Joes


Ingredients


2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
1/2 red onion
1/2 red bell pepper
1 tablespoon grill seasoning blend (I use McCormick Montreal Grill Seasoning)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup tomato sauce,( 8- ounce) can


Cheese Fries, recipe follows


Directions


Place a big skillet over medium high heat. Add some extra-virgin olive oil, add the ground turkey to the pan and brown.


Chop up red onion and red bell pepper. Add the veggies to the cooking meat and stir it all together. Pour the sauce, brown sugar, Worcestershire and seasoning evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Serve on a whole wheat crusty bun.


Cheese Fries (so you could make Kathryn's home fries and add the cheese sauce!!!)


Directions


1 sack frozen French fries, any brand or shape -
crinkle cut, thin cut, steak cut, waffle fries - prepared to package directions
2 tablespoons butter
2 tablespoons all-purpose flour


1 ½ cups milk


2 ½ cups (10 oz) cheddar cheese


3 squirts ketchup (1/4 cup)


In saucepan over medium heat, add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or
so. This is called "roux" and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk
gets thicker. Use a wooden spoon to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is
your SECRET ingredient. Pour the sauce over the fries or serve the sauce on the side if you like to dipping
better.


Erin

Buffalo Chicken Burgers by Kathryn Good

If you (or your husbands) love Wing Dip, try this sandwich!]. Fair warning
though - it's a little spicy. Good with homemade potato chips and cold beer.
:)


If you haven't tried homemade potato chips, just thinly slice potatoes and
arrange in a single layer on a baking sheet covered with cooking spray.
Sprinkle with salt or season however you please. Bake at 400 degrees for 10
minutes. Turn chips over and cook for an additional 10 minutes or until
golden brown. Yummy.


*Buffalo Chicken Burgers*


6 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts


Salt


Pepper


Paprika


Chili powder


*
*


*Sauce:*


1/2 cup Frank's Red Hot Sauce (or use Frank's Buffalo Sauce and skip the
butter)


2 tbsp butter


Ranch dressing or blue cheese dressing


Provolone Cheese (if desired)


4 whole wheat buns


Lettuce


Onion (if desired)


Season chicken with salt, pepper, chili powder, and paprika. Drizzle with
oil. In a pan over medium-high heat put the chicken in and cook for about 5
minutes. The chicken will get nice and brown. Flip over and cook about 5
minutes on the other side, or until chicken is cooked through.


While the chicken is cooking, place the hot sauce and butter in a medium
saucepan over medium heat. Once the chicken is done cooking, place in sauce
and stir to completely cover chicken in sauce. If desired, place cheese on
top to melt.


Serve chicken on a bun with lettuce and onion and drizzle with ranch or blue
cheese dressing.

Chicken Mac Casserole by Jenny Lee

Chicken Mac Casserole


This one is a prepare the night before dish. :)


2 c. small shell or elbow macaroni
3 c. cubed COOKED chicken
2 cans condensed cream of mushroom soup
2 1/2 c. chicken broth (homemade or canned)
1 c. grated velveeta
1/2 c. chopped celery
1 c. chopped onion
1 sm. jar pimentos
Salt, pepper and potato chips


Put UNCOOKED macaroni in 9 x 13 inch greased pan. Add chicken evenly
over macaroni. In bowl combine broth, mushroom soup, celery, onions
and pimento (salt and pepper lightly)
Spread over chicken layer. Add grated Velveeta on top. Cover and
refrigerate overnight to allow macaroni to soak. Top with crushed
potato chips just before baking. Bake uncovered 1 hour at 350 degrees.


Happy cooking!


Jenny

Chicken Tetrazzini by Susannah Wood

1 rotisserie chicken, shredded
1/2 lb spaghetti
1 small bottle sliced green olives
1/2 lb sharp grated cheese
1 cup chopped pecans
1 pint chicken stock
1 can cream mushroom soup
6 ribs celery, chopped
1 small white onion, chopped
3 tablespoons butter
1 tablespoon worcestershire sauce
Salt and pepper to taste


Cook celery and onion in butter until tender. Add stock, worcestershire sauce, salt and pepper. Simmer 15 minutes. Add soup and cheese. Boil spaghetti and add to mixture. Let stand for one hour. Add chicken and olives. Put in 9x15 casserole. Sprinkle pecans over top. Bake 25-30 minutes at 350 until heated thoroughly.


Serve with salad and rolls

Salsa Chicken by Kimberely Delaney

Easy, peasy, lemon squeezy..........


Salsa Chicken


4 boneless chicken breasts
1 16oz. bottle of salsa (hot, medium or mild)
1 cup of shredded taco cheese


Place chicken in a greased baking dish and pour salsa over the top. Bake at
350 degrees for 30 minutes. Then sprinkle the cheese on top and bake an
additional 10 minutes until the cheese is melted and bubbly. Serve with
Mexican rice, tortilla chips and guacamole salad or any veggies you enjoy!


Kimberly D.

Turkey Pepper Bombs by Jessi Prestage

6 bell peppers (any colors)
1.5 pounds ground turkey
Diced onion
Can corn
Can beans (black, pinto)
Can tomatoes
1 teaspoon cumin
1 teaspoon chili powder
Dash cayenne powder
2 cups monterrey jack cheese


Brown meat with onions, drain. Stir in corn, beans, tomatoes, and seasonings.


Cut tops off of peppers, scooping out the insides till clean, rinse to get any remaining seeds out. Stuff peppers with meat mixture. Arrange in a baking dish. Bake at 350 degrees 15-20 minutes, then top with cheese and bake 5 minutes more. Serve with mahatma yellow rice - our favorite!

Pizza Casserole by Jackie Mewbourne

pI am kind of stealing this meal from Susannah because I had hers first and then
found one in my new Southern Living cookbook.
I lightened it up by using ground turkey meat, turkey pepperoni, and reduced fat
cheese. Serve with a side salad, fruit, or veggie of choice. I also puree a
little cooked spinach in the sauce to get some extra veggies in us.


You can also freeze unbaked casserole for up to one month.


Ingredigents:
* 12 ounces uncooked spaghetti or whatever noodle your family fancies
* 1/2 teaspoon salt
* 1 (1-lb.) package mild ground pork sausage - I use ground turkey meat here
* 2 ounces turkey pepperoni slices (about 30), cut in half
* 1 (26-oz.) jar tomato-and-basil pasta sauce or whatever your favorite sauce
is
* 1/4 cup grated Parmesan cheese
* 1 (8-oz.) package shredded Italian three-cheese blend


Preparation
* 1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain
well, and place in a lightly greased 13- x 9-inch baking dish.
* 2. Brown sausage in a large skillet over medium-high heat, stirring
occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and
set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat,
stirring occasionally, 4 minutes or until slightly crisp.
* 3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage.
Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with
cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover
with nonstick or lightly greased aluminum foil.
* 4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or
until cheese is melted and just begins to brown.


Enjoy!!

Grilled Ham by Amy McGrady

Grilled Ham


Bone in Ham slices (such as Smithfield)
Brown Sugar
Black Pepper


Place ham slices in Pyrex dish. Top with brown sugar and black pepper to
cover. Add another slice of ham, brown sugar and black pepper. Place in
refrigerator overnight. The brown sugar will melt in fridge. Place on grill
for approxmately 10 minutes until cooked throughout.


Tips: I buy the ham at Sam's. It comes in a package of 4 individually wrapped
ham slices and they are Smithfield brand. When I marinate, I put the ham
in lasagna dishes because you can fit two side by side and the pans are deep.



This is my favorite meal to grill. It sounds like a weird combination of
ingredients, but I promise that you will not be disappointed!!!

No Guilt Breakfast Casserole by Jennifer McMurry

I used to love when my mom made breakfast for dinner...I thought it was so much fun!

Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.


2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt


Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.

Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)



A few more tips on the light casserole and one more recipe for the "real deal" breakfast casserole that you can make the night before. (Not low-fat)

* I lay out 12 small buttermilk biscuits in the pan using 2 small buttermilk biscuit tubes....I never can find the 4 oz. ones?
* I buy the large eggbeater's and just pour in 24 ounces.


Here is a breakfast casserole that I have made for years and get tons of recipe requests on!
It is yummy and easy and a little different because it uses cheese and garlic croutons instead of cubed white bread. I modified it from an allrecipes website and I have used it ever since!
Ham and Cheese Breakfast Casserole (make night before)


• 1 pound cooked ham (diced)
• 2 packages of seasoned croutons (cheese and garlic)
• 1 cup shredded Cheddar cheese
• 2 cups of shredded cheddar/jack mixed blend cheese
• 8 eggs
• 1 pint half-and-half cream
• 1 1/2 cups milk
• 1 1/2 teaspoons dry mustard
• 1 tablespoon minced onion
• salt and pepper to taste


1. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with the cheese. Top with the cooked diced ham.
2. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the ham. Cover, and refrigerate overnight.
3. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.

Strawberry Pretzel Salad by Bryan Miller

Had a couple of requests for this. Sorry for the delay-rough week!
Some tips for making this work: make sure all pretzel pieces are
smaller than one inch, make sure the pretzel layer is completely
hardened and cooled before adding the next layer and last but not
least-use a hand mixer to combine cream cheese and cool whip. Enjoy

Strawberry Pretzel Salad


Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Directions
Preheat oven to 400 degrees F.


For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set
aside and allow to cool.


In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
Fold in the whipped topping, and spread over the cooled crust.
Refrigerate until well chilled.


In a small bowl, dissolve the gelatin in the boiling water, and allow
to cool slightly. Add the strawberries and pineapple, and pour over
the cream cheese mixture. Refrigerate until serving time.


To serve, cut slices and serve with a dollop of whipped topping.

No Guilt Breakfast Casserole by Jennifer McMurry

I used to love when my mom made breakfast for dinner...I thought it was so much fun!


Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.


2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt


Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.


Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)

No Guilt Breakfast Casserole by Jennifer McMurry

I used to love when my mom made breakfast for dinner...I thought it was so much fun!


Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.


2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt


Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.


Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)

Spinach Lasagna by Melinda Patterson

*Spinach Lasagna*


1 onion chopped
1 clove garlic, chopped
1 tsp. oregano
1 tsp. basil
2 tsp. salt
Pepper to taste
Lasagna noodles
2 pkgs. Frozen chopped spinach
6 oz. can tomato paste
2 1/2 cups (large can) tomatoes (I use crushed)
Small carton ricotta cheese (Could substitute cream cheese if you don't like
ricotta. If you do this, do not use an egg)
1 egg slightly beaten
3 tablespoon parmesan cheese
Provolone cheese
Mozzarella cheese


· Mix egg and parmesan cheese with ricotta


· Mix first five ingredients with tomato paste and tomatoes.


· Mix ricotta mixture with spinach


· Put small amount of tomato mixture on bottom of dish. Layer
noodles, spinach mixture, cheese & tomatoes 2 times. Top with parmesan.
· Bake at 350 for 30-40 minutes. Cover with foil for first half of
baking time.


Enjoy!!

Butter Coffee Cake by Betsy Morris

Butter Coffee CakeI use an angel food cake pan, but you can also use a bundt pan. You can also make in 2 loaf pans (bake 45 min) or 24 muffins (bake 25 min)
1 box yellow cake mix1 small pkg instant vanilla pudding3/4 cup water3/4 cup oil1 tsp vanilla extract1 tsp butter extract (in the spice aisle with the vanilla)4 eggs1/4 cup sugar1/4 cup pecans, chopped (optional)1 tsp cinnamon
Mix first 7 ingredients adding eggs, one at a time, last. Beat 6-8 minutes at high speed. In another bowl, mix sugar, pecans, and cinnamon. Grease and flour tube pan. Pour half of the batter in; sprinkle half of the cinnamon mixture on top. Pour in rest of batter and top with remainder of cinnamon. Swirl around cinnamon into batter. Bake 1 hour at 300 degrees.
Glaze: (let cake cool 10-15 minutes so it will come out of the pan, remove it, then do glaze while it's still warm)1 cup powdered sugar1/2 tsp butter extractwaterMix powdered sugar, butter extract, and enough water to make glaze. Pour on cake while warm.

Mexican Chicken Casserole by Betsy Morris

My cousin sent me this recipe and it's my favorite weeknight casserole. I usually use the Campbell's Healthy Request version of the soups- don't use the fat free versions, they're way too salty in this. Also, the recipe calls for corn tortillas which are good and make it taste enchilada-ish. However, i prefer using flour tortillas, they soak up the sauce and are strangely satisfying. Oh, and I use the mild Rotel for the kids.


Mexican Chicken Casserole


1 Rotisserie Chicken


1 medium onion, chopped


3 or 4 garlic cloves, pressed


1 can cream of mushroom soup


1 can cream of chicken soup


1/2 cup chicken broth or stock


2 cans Rotel, DRAINED


1 tsp dried oregano


1 tsp ground cumin


1 tsp chili powder


3 cups grated sharp cheddar cheese or fiesta blend cheese


12 (6 inch) corn tortillas, cut into ½ inch strips


Sauté onion in olive oil until tender.


Reduce heat and add garlic, and cook for a couple minutes,
stirring constantly.


Stir in chicken broth, soups, Rotel, and spices. Let
simmer, stirring occasionally.


Preheat oven to 350.


Shred ½ the chicken into the bottom of a 13x9


Pour half the soup mixture over the top of shredded chicken


Top with 1 cup cheese


Top with ½ of the tortilla strips.


Repeat layers once.


Top with remaining 1 cup cheese.


Bake at 350 for about an 30 min until bubbly.

Slow-Cooked Caribbean Pot Roast by Karen Hande

This is a recipe I found in Healthy Cooking Magazine. I have made a few times and my kids even love it. The veggies get soft and flavorful. It has a lot of spices in it, but they are necessary to make the caribbean flavor.


2 medium sweet potatoes, peeled and cubed
2 Lg carrots, sliced
1/4 chopped celery
1 boneless beef chuck roast (2.5 pounds)
1 Tb canola oil (or olive oil)
1 Lg onion, chopped
2 garlic cloves, minced (I use the jarred garlic - already minced)
1 Tb all-purpose flour
1 Tb sugar
1 Tb brown sugar
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground coriander
3/4 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
3/4 tsp baking cocoa
1 can (15 oz) tomato sauce


1. Place potatoes, carrots, celery in a crock pot/slow cooker. In a skillet, brown meat in oil. Transfer meat to slow cooker.


2. In the same skillet, saute onion in drippings until tender. Add garlic; cook for 1 minute. Combine next 11 ingredients; stir in tomato sauce. Add to skillet; heat through. Pour over beef.


3. Cover and cook on low for 6-8 hours or until beef and vegtables are tender.

Chocolate Chip Cheese Ball by Jessi Prestage

This cheese ball is great for lots of occasions... baby showers, birthday parties, dessert, or sitting on the couch watching a movie. :)


Chocolate Chip Cheese Ball


1 package (8 oz.) cream cheese, softened
1/2 cup butter (1 stick), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
1 cup miniature semi-sweet chocolate chips, divided
1 box graham cracker sticks


Beat the cream cheese, butter, and vanilla in a mixing bowl till fluffy. Gradually add sugars, beating until comibined. Stir in 1/2 cup chocolate chips. Form into a ball with seran wrap . Place seran wrapped ball into a bowl and refrigerate for 2 hours. Just before serving, roll ball in the other 1/2 cup chocolate chips to cover. Serve with graham cracker sticks.

Pecan Squares by Kathryn Good

I LOVE pecan pie, but I often want something a little easier to make
and serve. I love this recipe because it gives you a taste of southern
goodness, and it is great for Thanksgiving or another event where you
want to try a little bit of several desserts.

From Cooking Light


Ingredients


2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter
softened 1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans


Preparation


Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup
softened butter using a pastry blender or fork just until mixture
resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides
of a lightly greased 13- x 9-inch baking dish.


Bake at 350° for 20 minutes or until edges are lightly browned. Cool.


Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil
in a saucepan over medium-high heat. Stir in pecans, and pour hot
filling into prepared crust.


Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool
completely before cutting into 2-inch squares.

Brown Rice Krispie Treats by Jenny Lee

Here is a quick video explaining how to make "Brown Rice Krispie"
Treats. :) Yummy and healthy!
http://www.youtube.com/watch?v=EQVyVn28dNM

Ice Cream Treasures by Kami Turner

Ice Cream Treasures


Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.


Yield: 16 servings (serving size: about 3/4 cup)


1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
4 cups crispy rice cereal squares, crushed (such as Rice Chex)
2 cups whole-grain toasted oat cereal (such as Cheerios)
2/3 cup packed dark brown sugar
1/3 cup slivered almonds, toasted
1/3 cup flaked sweetened coconut, toasted
2 tablespoons butter, melted


Stir crushed candy into ice cream. Cover and freeze until ready to use.


Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.


Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

Spicy Celery Seed Coleslaw by Kami Turner

Spicy Celery Seed Coleslaw


3 Tbsp light mayonnaise


1 Tbsp sugar


1 Tbsp water


1 tsp cider vinegar


1/2 tsp celery seed


1/8 tsp crushed red pepper


1/8 tsp salt


1/4 tsp ground black pepper


3 cups cabbage-and-carrot coleslaw


1. Combine all ingredients, except coleslaw, in a medium bowl; stir with a whisk. Add coleslaw and toss well.


Makes 4 (2/3 cup) servings

Sweet-Spiked Pork Sandwiches by Kami Turner

Sweet-Spiked Pork Sandwiches


1 (1lb) pork tenderloin trimmed


1/4 teaspoon salt


3/4 teaspoon ground black pepper


Cooking spray


1 cup cola


1/4 cup bourbon


2 1/2 tbsp country style Dijon mustard


4 Chicago Italian bread slices, lightly toasted


1. Sprinkle pork evenly with salt and pepper: coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes or until browned on 1 side.


2. Reduce heat to medium-low; turn pork over. Cover and cook 17 minutes or until cooked to your liking. Remove pork from pan. Cover and let stand


for 5 minutes.


3. While pork is standing, increase heat to medium-high, and add cola and bourbon to pan. Bring to a boil; cook 7 minutes or until mixture is reduced to 1/4 cup.


4. Spread mustard evenly on one side of bread slices. Cut pork into thin slices. Add pork slices to sauce, tossing to coat. Arrange pork slices over mustard. Spoon sauce evenly over pork.


Makes 4 open-faced sandwiches. Serve with Spicy Celery Seed Coleslaw or pile it on top of sandwich.

Weight Watchers Taco Soup by Susannah Wood

Taco Soup

lb. ground turkey or lean beef

•1 large onion, chopped
•1 (1 oz.) package hidden valley ranch dressing mix
•1 (1 oz) package taco seasoning Mix
•1 (16 oz.) can pinto beans
•1 (16 oz) can chili beans (either hot or regular)
•1 (16 oz) can whole kernel corn
•1 (8 oz) can Mexican-style tomatoes
•1 (8 oz) can diced tomatoes (any flavor)

How to make it
--------------------------------------------------------------------------------

•Brown meat & onions and drain.
•Mix Ranch & Taco seasonings into meat.
•Add rest of ingredients, undrained to mixture.
•Simmer 1 hour

*Consistency is more like a chili than a soup

Basil Pesto Cheese Spread by Jennifer McMurry

Basil Pesto Cheese Spread

1 8 ounce cream cheese
12 ounces of feta cheese (plain)
12 ounces of feta cheese (sundried tomato and basil)
1 stick of softened butter
1 cup of basil pesto
1 cup of minced drained sun-dried tomatoes

Mix 1st 3 ingredients together. Take 1/2 of this cheese mixture and spread in a small serving platter. Top with 1 cup of Basil Pesto sauce. Place in freezer for 15 minutes to allow it to firm up. Take out of freezer and add the other half of the cheese mixture and top with sundried tomatoes.

Serve with baguettes or cuban bread.

Gouda Cheese Wrap by Susannah Wood

Ingredients:

1 round of Gouda Cheese
1 can of pillsbury crescent rolls
olive oil

Preheat oven to 350. Roll out crescent rolls and press seams to create one rectangular sheet of dough. Take wax off of Gouda and place cheese in the middle of the dough. Wrap dough around cheese and press together to seal closed. Brush with olive oil. Bake for 20-30 minutes until golden. To serve cut a wedge out and eat with a cracker and some pepper jelly!

*You know how I LOVE a good cheese recipe! This one is super easy.

Pumpkin Bars by Karen Hande

Pumpkin Bars

1 box of yellow cake mix
1- 15 oz can of pumpkin
1 -12 oz can of evaporated milk
3 eggs
1 tsp cinnamon
1 1/2 C sugar
1/2 tsp salt
1/2 C chopped pecans (or walnuts)
1 C (= 2 sticks) melted butter

Mix sugar, cinnamon, salt, pumpkin, evaporated milk, and eggs in a bowl.

Pour into 9X 13 baking pan

Sprinkle dry cake mix over the top of the pumpkin mix

Top with pecans

Drizzle with butter

Bake 350 for 50-55 minutes. Let cool. Can store in frig to keep it firmer or set out at room temp. Serve with whip topping or vanilla ice cream :)

Gnocchi with White Beans by Karen Hande

Gnocchi with White Beans

This is a really tasty dish that we love as an alternative to chicken during the weeknights.

1 medium onion, chopped
2 garlic cloves, minced
1 pkg (16 oz) potato gnocchi (in the pasta isle, I like the whole wheat)
1 pkg (6 oz) fresh baby spinach
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14 .5 oz) Italian diced tomotoes, undrained
1/4 tsp pepper
1/2 C shredded part-skim mozzarella cheese
3 Tbsp grated parmesan cheese

1. In a large skillet, saute onion and garlic in oil until tender. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.

2. Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted.

Enjoy!

Johnny Marzetti by Sundy MacKorell

This is a dish that Big John and all of the other MacKorell kids swear by :)


Johnny Marzetti


- boil 3 cups of Creamette elbow macaroni & drain


- brown 1 lb. of ground beef and drain


- season beef with Italian seasoning and pepper


- stir 1 lb. 10 oz. jar of Sweet Tomato basil Ragu sauce &


14 oz. of Traditional Ragu sauce with ground beef and cooked macaroni noodles


- slice (thickly) 1 small box of velveeta cheese


- place 1/2 of above mixture in a large baking dish


- place 1/2 of sliced cheese on top


- put remainder of mixture on top of the cheese


- cover the top with the remainder of the cheese


- cover and bake at 350* until dish is warm and the cheese is melted


We eat this dish with salad. John's family always eats this dish with applesauce...so that is always an option ;) Enjoy!

Caramel Brownie Squares by Tanna Hannold

Some of you love these so much (or your husbands I should say ;0) and I was asked to send the recipe so I thought I'd copy all of you too!! Be sure to get vanilla ice cream to serve with them!

14 oz. Bag kraft caramels
1/3 cup evaporated milk
1 box German chocolate cake mix
3/4 cup melted butter or margarine
1/3 cup evaporated milk (this listed twice on purpose)
12 to 16 oz bag milk chocolate chips


Unwrap caramels into a saucepan. Melt caramels over low heat with 1/3 cup of evaporated milk.


In a medium mixing bowl, combine cake mix with melted butter and the other 1/3 cup of evaporated milk.


Split the cake/butter/milk mixture in half and press one half into a greased rectangular 9 x 13 cake pan.


Bake at 350 for 6 min.


Then sprinkle the choc. chips over the warm cake. Drizzle the melted caramel over the chips.


Finally, crumble the remaining dough on top of the caramel (this can be tricky and messy!). I grab a golf ball size of the dough and press the dough in my hands and sort of lay the dough over the caramel. Repeat until you have covered the caramel and all the dough is used.


Put back in the oven at 350 for 15-18 minutes. I like my edges crusty so I may go a little longer.


Be sure to let them cool a bit before serving because of the caramel running and it will be HOT!


I have heard of people making these with devils food cake mix and changing the chip to butterscotch or white chocolate---so you can make it your own but our family likes it just they way it is so why mess with perfection-right?


Enjoy!!

Baked Pizza Rolls by Kathryn Good

Here's a quick, easy and cheap meal that my whole family loves. We just
serve with a garden salad.


Baked Pizza Roll & Sauce


1 bakery fresh pizza dough (we use the whole grain that Publix has)


8 oz (2 cups) shredded mozzarella cheese


1 package pepperoni


4 T melted butter


Garlic salt


26 oz jar pasta/pizza sauce, heated


On a lightly greased baking sheet, spread dough into a rectangular shape.


Heat oven to 400 degrees. Top dough with grated cheese to cover. Arrange
pepperoni over cheese. Starting with a wide edge, roll dough into a long
roll. Press the outer seam. Brush with melted butter and sprinkle with
garlic salt. Bake as directed or until puffed and golden brown. Cool
slightly and slice. Serve with warm sauce for dipping.

Chicken Spaghetti by Jessi Prestage

I totally forgot to send this two weeks ago when it was my week! Whoops!


This is my family's version of Chicken Spaghetti. It is easy, makes a lot, and can be modified to include more or less veggies, type of pasta, or cheese amount. Hope you enjoy!


1 chicken or 4 chicken breasts
1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes (don't drain)
Diced green bell pepper
Diced onion
Box of spaghetti


Boil chicken in large pot of salted water on medium-high (boiling on high will make the chicken tough) till cooked through. Remove chicken from water (reserve water for cooking pasta) - set aside to cool. In a saute pan, pour a bit of olive oil (or spray pam or butter), heat pan, saute the pepper and onion. Keep an eye on it to make sure it does not brown too much - you just want them softened.


Turn reserved water pot on high till the water is at a rapid boil. Pour in the pasta and cook till al dente. Drain pasta, reserving about a cup of the water.


Shred the chicken with your hands.


In the large pot, combine the pasta, cheese, soup, pepper/onion saute, reserved water, and chicken. Pour mixture into a large baking dish (or two 8x8 dishes) and bake at 350 degrees till bubbly.


I serve mine with green beans and Sister Schubert's rolls. This dish is great to reheat as leftovers or freeze half for a quick meal later in the month.

No Cream Primavera by Erin Birch + bonus dessert recipe!

This is a yummy light and pretty on a dish. It looks like a ton of ingredients, but is just a quick trip to the farmers market for all your favorite fresh veggies, so take out what your family won't eat. And so since we are going to save a little on calories with no cream, let's eat cake too!


No-Cream Primavera
Serves 6


Ingredients:
- 12 oz package of bowtie pasta (or penne)
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 1 cup fresh green beans, trimmed and broken into 1 inch pieces
- 5 spears asparagus, trimmed and cut into 1 inch pieces
- 1/4 cup olive oil, divided
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 T lemon juice
- 1 T Italian seasoning
- 1 T of butter
- 1/4 large yellow onion, thinly sliced
- 2 cloves fresh garlic, thinly sliced
- 2 tsp lemon zest
- 1/3 cup fresh basil, chopped (don't substitute dried)
- 1/3 cup fresh parsley, chopped (don't substitute dried)
- 3 T balsamic vinegar
- 1/2 cup grated Romano cheese


Directions:


1. Preheat oven to 450 degrees and line a baking sheet with foil.


2. Boil pasta in salted water for 10-12 mins...al dente.


3. In bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans and asparagus with 2T olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on baking sheet, and roast 15-20 mins, until tender.


4. Heat remaining olive oil and butter in large skillet. Stir in onion and garlic and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to large bowl. Toss with roasted vegetables and sprinkle with Romano cheese. ENJOY!!!


Bonus Dessert (I don't enjoy baking, so you know this one is easy easy!):


Ooey Gooey Butter Cake


Ingredients:
For Cake:
- 1 box of chocolate fudge cake mix (I use Betty Crocker)
- 1 egg
- 8 T butter, melted


Filling:
- 1 (8oz) package cream cheese, softened
- 2 eggs
- 1 tsp vanilla
- 8 T of butter, melted
- 1 (16 oz) box powdered sugar


Directions:


1. Preheat oven to 350 degrees


2. Combine cake mix, egg and butter, mix well with mixer. Pat mixture into bottom of greased 9x13 baking pan.


3. Prepare filling; in large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and butter, beat together.


4. Next add the powdered sugar and mix well. Spread over cake batter and back for 40-50 mins. Make sure not to over bake as the center should be a little gooey. ENJOY!!!

Grilled Chicken and Veggie Tortellini by Stephanie Miller

I got this recipe from Southern Living and my family really likes it. It doesn't take alot of time and involves grilling. So it is great for this time of year!

Makes 4 servings and takes about 30 minutes
Ingredients:

4 small zucchini, cut in half long ways
2 skinless, boneless chicken breasts
1 Tbsp freshly ground Italian herb seasoning
1 (19oz) frozen cheese filled tortellini (I use the refrigerated kind by the cheeses at Publix)
1 (7oz) container refridgerated reduced fat pesto
2 large tomatoes, seeded and chopped
Garnish with parmesan cheese

1. Preheat grill to 300to 350 (medium). Sprinkle zucchini and chicken with seasoning.
2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6-8 minutes on each side until tender. Grill chicken until done. Remove from grill and let stand 10 minutes.
3. Prepare tortellini according to package directions.
4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken and zucchini.
We always have a big salad and italian bread on the side. I hope everyone enjoys it!
Stephanie

BBQ Shrimp New Orleans Style by Rachel Mullins

this recipe is from a friend of mine and is super easy and soooo good. it is
great to adjust and fix for a large group too. Enjoy:)

BBQ SHRIMP NEW ORLEANS STYLEIngredients1 CUP OIL
1 CUP (2 STICKS) BUTTER
4 BAY LEAFS CRUSHED
2 TSP ROSEMARY
2 TSP GARLIC
1/2 TSP BASIL
1/2 TSP PAPRIKA
1/2 TSP OREGANO
1/2 TSP CAYENNE PEPPER
1/2 TSP PEPPER
1/2 TSP SALT
1 TBSP LEMON JUICE
2 LBS SHRIMP (IN SHELL. you can buy fresh or frozen thaw first.)DirectionsMelt
butter, add oil, add all ingredients and bring to a boil, simmer 7-8
min. let stand for 30 min. Bring to low boil again. add rinsed shrimp and
cook for 6 - 7 min. stirring occasionally until nice and pink. cover and
bake in 450° oven for 10 minutes. Ladel into bowls with dipping sauce,
be sure to get the goodies off the bottom and serve with lots of french
bread for dipping.

Chicken, Rice, and Dried Beef by Tanna Hannold

My best friend from college, her mother, made this all the time for us and it happens to be one of Mike's favorites!

Boneless, skinless chicken breasts (as many as you desire and cut in half)
1 jar dried beef (it's in a blue jar-may have to ask grocery store staff where it is)
3-5 small cans of cream of mushroom soup (depends on number of breasts and how soupy you like)
1 cup sour cream for each can of cream of mushroom soup
Bacon, optional (to wrap the chicken in)


Lay the dried beef in the dish (I cut the dried beef in 1/4's). Spread chicken evenly out on the dried beef, wrapped in bacon, if desired. Spread mixed sour cream and soup over the chicken.


Bake at 300 for 3 hours covered. Might want to check at the end. Should be bubbly. Serve over white rice and with Sister Schubert's yeast rolls in the frozen section (so yummy!).

Oreo Truffles by Jenny Lee

Okay- I know this one is not a meal- but I have had a lot of you ask
for this recipe and there is nothing wrong with having this for
dinner! lol.

Oreo Truffles


1Ib Oreo cookies (not double stuff)
8 ounces cream cheese (room temp)
1/2 teaspoon vanilla extract
1Ib milk chocolate (bakers chocolate)


Using a food processor, grind cookies to a fine powder
Add cream cheese and vanilla extract until thoroughly mixed (no traces
of white cream cheese)
roll into small balls and place on wax- lined cookie sheet
refrigerate for 45 minutes
line two cookie sheets with wax paper and in a double boiler (or
medium/high heat and stirring constantly in a pot) melt the baker's
chocolate
Dip balls into chocolate and with a slotted spoon lift balls our of
chocolate and let excess drip off
place on wax paper
you can decorate with sprinkles, drizzled white chocolate, or mini red
hots
let them cool
store in fridge in an air tight container


A few of these and a glass of wine... perfect for those rare nights
without kids- or fun to make with them, too!

Roast Beef with Horseradish Mustard Sauce with bonus recipe for Cheese Grits by Susannah Wood

Wes asks for this meal almost every week.  The actual cook time is long but the preparation is super quick.

Roast beef:
2  tablespoons  ground coriander seeds
1  tablespoon  cracked black pepper
2  teaspoons  kosher salt
5  garlic cloves, crushed
1  (3-pound) sirloin tip roast, trimmed (I have used a variety of different cuts of beef- still yummy)
Cooking spray
Sauce:
3/4  cup  prepared horseradish
1/2  cup  stone-ground mustard
1/4  cup  white vinegar
Preheat oven to 450°.

To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.

Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.

To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.



I serve with homemade mashed potatoes or cheese grits and a green vegetable.  

Here is the recipe for an easy version of cheese grits.  


4  cups  water
1  cup  uncooked quick-cooking grits
1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese
1  tablespoon  butter or stick margarine
1 1/2  teaspoons  garlic powder
1/2  teaspoon  dried thyme (I prefer less)
1/2  teaspoon  salt
Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.

Cheesy Potatoes by Amy McGrady

Cheesy Potatoes
 
1 package of Oreda Steam and Mash Potatoes
8 oz. cream cheese
1 1/2 cups shredded sharp cheddar cheese
2 oz. bacon bits
1 stick butter
 
Cook Oreda potatoes per package instructions.  When potatoes are cooked, mash and add cream cheese, butter, bacon bits and one cup of cheese.  Place in baking dish.  Cover with remaining cheese.  Cook for about 20 minutes on 350 degrees.
 
This makes about 6-8 servings.  Double if serving a large group.  I guesstimate the cheese because in my opinion you can't have too much cheese :)  I don't always add the bacon bits, but it is really good with them!
 

Mexican Pasta Salad by Jennifer McMurry

Very easy and fun way to serve Mexican!

Mexican Pasta Salad

2 c. spiral pasta
1 lb. lean ground beef (you can use chicken or ground turkey as well)
1 pkg. taco seasoning
3 c. romaine lettuce
1 c. salsa
1 c. cheddar cheese cubes cut in fourths
1/4 c. diced onion
1/4 c. diced bell peppers (I use green, yellow and red)
1/2 c. Catalina Dressing (If you don't like it sweet and spicy...try Ranch)
 
Toppings: Sliced olives, sour cream and tortilla chips (crumbled)

Cook pasta. Drain and rinse with cold water and sit to the side.
Brown beef with onion and bell pepper until cooked. Drain and then add taco seasoning (follow directions on pkg. while adding water to the beef)
Then add the pasta into the beef mixture and add the remaining ingredients including the dressing and toss well.
Add toppings and serve.
Enjoy! *This easily serves 4 or more.

Hot Chicken Salad by Kimberly DeLaney

Hot Chicken Salad


A great southern favorite. I know it's another chicken recipe but this one
is oh, so good! I got it from a great friend of mine back in SC and she
made it for me once and I was hooked. Love the textures in this.


You need:


4 to 5 pounds of chicken (4 cups, cubed, cooked chicken) white meat tastes
best in this recipe
4 cups chopped celery
2 teaspoons of salt
1/2 teaspoon tarragon (optional)
1/4 cup grated Vidalia onion
1 tablespoon fresh lemon juice
2 cups of mayonnaise (lite mayo is fine)
1 cup sliced toasted almonds
1 cup crushed cornflakes
1/2 cup grated Parmesan cheese


Cut chicken into 3/4 inch cubes. Combine chicken with celery, salt,
tarragon, onion, lemon juice, mayonnaise and almonds. Allow to stand at
least one hour in refrig. Taste. Adjust salt. Spoon mixture into a
buttered shallow glass, 2 quart casserole dish. Place into oven for about
15 minutes until chill is gone. Top with cornflakes and cheese. Bake until
heated through and lightly browned.


Temperature: 350 degrees
Cooking time: 25-30 minutes


I usually serve with a green vegetable - usually green beans - and some type
of crusty bread.


Hope ya'll enjoy this one!


Kimberly

Slow Cooker Char Siu Pork Roast by Jackie Mewbourne

Hello Ladies,


This is a recipe from Cooking Light that I have made several times in the crock
pot. It is a chinese version of barbecue and is so delicious. It makes a lot
so you can use the leftovers the next day to make pulled pork sandwiches. If
you are not a pork eater - I'm sure you could use the marinade on chicken
breasts too. If you try it, please share and let me know how it turned out.


I serve the meat with a steamed veggie and either rice or homemade mashed
potatoes.


Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)


Ingredients
* 1/4 cup low-sodium soy sauce
* 1/4 cup hoisin sauce
* 3 tablespoons ketchup
* 3 tablespoons honey
* 2 teaspoons bottled minced garlic
* 2 teaspoons grated peeled fresh ginger
* 1 teaspoon dark sesame oil
* 1/2 teaspoon five-spice powder
* 2 pounds boneless Boston butt pork roast, trimmed
* 1/2 cup fat-free, less-sodium chicken broth
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place
in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator
at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8
hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or
work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until
sauce thickens. Shred pork with 2 forks; serve with sauce. Jackie Mewbourne

"No Peek" Beef Casserole by Melinda Patterson

"No Peek" Beef Casserole


2 lbs. stew meat
1 package dry onion soup mix
1 can cream of mushroom soup
a 3oz can of mushrooms, drained
1/2 cup red wine


Mix together and bake at 300 degrees for 3 hours. Serve over rice or noodles
(we like it over large egg noodles).

Sweet Grilled Pork by Scottie Hughes

Sweet Grilled Pork


Ingredients
* 1 lb. pork tenderloin
* Salt and pepper
* 1/2 cup apricot preserves
* 2 tsp. reduced-sodium soy sauce
* 4 apricots, halved and pitted
* 2 tsp. canola oil
Directions
1. Season pork with salt and pepper. Grill pork, covered, indirectly (put coals
around the edges of the meat rather than below it) over medium-high heat for 25
minutes. Meanwhile, mix preserves and soy sauce. Brush 2 Tbs. of it on pork.
Cover and grill 5 to 10 minutes more, or until the pork is cooked through Remove
from grill; brush 2 more Tbs. apricot mixture over pork. Cover with foil and let
stand.
2. Brush apricots with oil and grill directly over medium heat for 2 minutes per
side, or until slightly softened and browned.
3. Slice pork and serve with remaining apricot mixture and grilled apricots on
the side.

BBQ Quesadilla by Bryan Miller

These are great for a weeknight meal or an appetizer...from the Dinner
Doctor

1 package coleslaw mix or broccoli slaw
1/2 cup mayo
1/4 cup sweet pickle juice
1/4 cup italian or sesame salad dressing
1 t sugar
2 cups shredded, cooked chicken
1/2 cup barbeque sauce
2 cups shredded cheddar, monterey jack or a mexican blend of cheese
16 10inch flour tortillas


1. Mix together slaw mix, mayo, pickle juice, salad dressing and
sugar in a large bowl. Stir to combine. Cover the bowl with plastic
wrap and place in fridge. This can keep for up to 2 days.


2. Heat a griddle over medium-high heat. Brush with a small amount
of oil or use a dab of butter. Scatter and with of the bbq chicken,
1/4 cup slaw and 1/4 cup of cheese over a tortilla. Place it on the
griddle an cook until bottom is golden brown. Place another tortilla
on top and flip the quesadilla. Cook another 2 minutes or until
golden brown. Repeat until tortillas are gone. You can place these
in a preheated 300 degree oven while you make them to keep them warm.
Slice quesadillas into wedges and serve with sour cream.


Enjoy!!

Bacon Wrapped Pork Tenderloin by Betsy Morris

This one is easy and always a crowd pleaser. Don't forget pork tenderloins usually come 2 in a package. I use half the amount of pork and bacon (go ahead and make all the sauce) if it's just for the 4 of us, and there are still lots of leftovers.
Bacon-Wrapped Pork Tenderloin
serves 10


Ingredients:4 pork tenderloins8-10 bacon slices1/2 cup soy sauce1 tablespoon minced onion1 clove garlic1 tablespoon vinegar1/4 tsp pepper1/4 tsp seasoned salt1/2 cup sugar
Wrap each tenderloin with baconSecure with toothpicksMix all other ingredientsPour over meatRefrigerate ~4 hours
Bake at 300 degrees for 1 hour or until internal meat temp reaches 170, turning once and basting several times
I like to garnish it with scallions for a little color.
We like it with rice and sautéed broccoli =)


Betsy Morris

Turkey Meatballs by Karen Hande

Turkey Meatballs


1 onion
4 garlic cloves
3 tsp oregano
2 Tb parmesan cheese
2 Tb breadcrumbs
1 tsp salt
1/2 tsp pepper
1 pound ground turkey


finely chop onion and heat over medium in 1 Tb of olive oil, until soft but not brown (8-10 min)
add minced garlic and oregano
put all into a bowl with parmesan cheese, breadcrumbs, and turkey
add salt and pepper
mix together and form 24 meatballs by rolling mixture in your hands
brown in batches in oil turning often (6-10 minutes)


I love to make this recipe and sometimes double it so I can freeze some meatballs for another easy dinner. Serve over whole wheat egg noodles with a green vegtable and the kids will love it! It is also easy to take a few meatballs out of the freezer and reheat in the microwave to feed lunch to our little ones.

Chicken 'n' Spinach Pasta Bake by Kami Turner

This is one of my favorites from Southern Living:


Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals.


Prep: 15 min., Bake: 1 hr.


Yield: Makes 4 to 6 servings


Ingredients


• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes (I use 2 cans instead)
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese


Preparation


1. Prepare rigatoni according to package directions.


2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.


3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.


4. Drain chopped spinach well, pressing between layers of paper towels.


5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.


6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.


I heat a jar of our favorite spaghetti sauce to top it off. Serve with salad and bread.


Alternative:


Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Spinach Lasagna by Janet Valentine

Spinach Lasagna
Ingredients:
9 whole wheat lasagna noodles
1 lb. hamburger (or turkey, when I was a vegetarian I used the Boca meat)
1 jar Ragu vegetable1 jar Ragu tomato basil1
container ricotta cheese
1 packet provolone cheese (6-8 slices torn)
8 oz. mozzarella cheese
shreddedbag of baby spinach

Cook lasagna noodles according to package. Brown hamburger and drain. In a 9 x 13 pyrex dish spread a layer of meat mixture on bottom (about 1/2) then layer with 3 noodles. Put the other half of meat mixture on top and layer with half of provolone cheese. Layer with 3 more noodles. Wash about 1/2 the bag of baby spinach and layer on top of noodles, then top with ricotta cheese and drizzle tomato basil sauce. Layer the last 3 lasagna noodles and pour a good bit of the tomato basil sauce on top. (You won't use the entire jar of tomato basil.) Sprinkle with remaining provolone cheese and mozzarella. Cover with tin foil and bake at 350 for 35 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and golden.

Chicken Parmesan by Kathryn Good

Chicken Parmesan is one of my very favorite meals and this is my favorite
version to make at home. It is a lighter version but still very yummy. I
serve it with whole wheat noodles and a veggie like green beans sauteed with
a little balsamic vinegar, olive oil and garlic.


[From Cooking Light]


- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir
Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese


Preparation


Preheat broiler.


Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8
teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each
chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter
in a large nonstick skillet over medium-high heat. Add chicken; cook 3
minutes on each side or until done. Set aside.


Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a
microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture
at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in
pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap
handle of pan with foil, and broil 2 minutes or until the cheese melts.

Chicken Bryan by Erin Birch

This is so delicious! It is a recipe that Travis likes to make for the family.


Chicken Bryan


Serves: 6


Chicken Ingredients:


- 6 large chicken breast


- 2 T of extra virgin olive oil


- ½ tsp of salt


- ½ tsp of black pepper


- 8 oz goat cheese, softened to room temperature


Sun-Dried Tomato Sauce Ingredients:


- 2 T butter


- 1 T finely chopped garlic


- 1 T finely chopped yellow onion


- ½ cup dry white wine


- ¼ cup lemon juice


- 10 T cold unsalted butter, cut into small pieces


- 1 ½ cup finely sliced sun-dried tomatoes


- ¼ cup fresh basil (do not used dried)


- ½ tsp salt


- ½ tsp white pepper


Prepare the Sun-Dried Tomato Sauce: Place butter, garlic and onion in a large skillet over medium heat and sauté' until garlic and onion are tender. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt and pepper and stir. Set aside.


Prepare the Chicken: Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken for 15-20 minutes, until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each chicken breast for the last two minutes of grilling. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.


We serve it with steamed asparagus and roasted potatoes. Enjoy!


Erin

Creamy Harvest Soup and Biscuits by Jenny Lee

1 can of pumpkin
2 large sweet potatos
1 large leek or 2 small ones
4 carrots
1 butternaut squash
1-2 cup of plain yogurt or cream fresh
2 veggi bouillon cubes
your favorite biscuits


The prep time is the pain of this one- but just think how great it is
to get fresh vegetables in your family's diet!
Wash, peel and chop into cubes or rounds- the potato's, carrots and
squash
Dump into a big pot and put just enough water in to cook them- not too
much! ;)
Bring water to a boil to soften potato and carrots and add your
bouillon cubes.


While that is trying to boil, prep your leeks.(if you are not familiar
with leeks, there are youtube videos that show you how to prep them)
Leeks gives the majority of flavor to the soup- its very important to
use them! They are so yummy and good for you. You can find them at
Publix, Kroger Market Place or Wholefoods. Cut into half moons put in
a strainer and wash all the dirt and grit out.
Add to the pot after boil has started. Let it boil for a minute or two.


Now turn your heat to medium-low and add the can of pumpkin and any
seasonings you like and leave it to simmer while you play! (just stir
occasionally)


When its time to eat- throw your biscuits in the oven
While they are baking, dump the pot of soup into your blender and add
the cup of yogurt/cream- you choose how creamy you want your soup, you
can add more if needed after blending. When your finished blending the
pot into a creamy soup- dump it back into the pot to keep warm until
your biscuits are done!


Such a yummy, creamy soup and your family will never know all the
vegetables they are eating! ;)


Love,
Jenny

Shrimp Tacos and Homemade Guacamole by Susannah Wood

I know not everyone will like this but it's one of our favorite things to fix when the sun in shining and the weather is warm!

Shrimp
Celery (2-3 stalks)
Red onion (half)
Garlic (1-2 cloves)
Lime (juice of 1)
Cilantro
Shredded cabbage or lettuce
Tortillas (we like to try the fancy flavored ones- but no real favorite)


*I dont use a lot of measurements when I cook so use/chop what you think your family will eat. It's not an exact science!


Chop garlic, celery, and onion. Sauté in olive oil. Toss in shrimp. Sauté just until pink all over. They will cook fast. You don't want them over cooked or they will be rubbery. Squeeze in fresh lime juice and sprinkle with chopped cilantro. Serve in heated tortilla with shredded lettuce or cabbage.


We like to eat ours with homemade guacamole and chips. Here is the guacamole recipe:


1 avocado
Chopped onion (quarter)
Chopped garlic (1 clove)
Salt and pepper
Cilantro
Juice of 1/2 lime
Chopped tomato (I quarter cherry tomatoes because they have less juice- use 5-6)


Slice avacado in half length wise. Take out core. A trick is to put a sharp knife in the core like you are going to cut it in half (use force like you are chopping it) The knife should stick in there and you can twist it slightly- the core will just pop out. Score with a knife lengthwise and then horizontally, making squares in the avocado. Spoon out inside. Mix all together but tomatoes. We like ours chunky so we use a fork or knife to mix it up. Keep blending if you like a smoother consistency. Mix in tomatoes last so the color doesn't change. Garnish with cilantro. Serve with chips. Enjoy!


Susannah

Beef Tenderloin by Tanna Hannold

I found this recipe out of a cookbook called the One-Armed Cook. This is one of my families favorite recipes but I only make it for special occasions because the beef tenderloin can be a bit expensive and it makes a lot. The recipe calls for 'dark sesame oil' but I only can find toasted sesame oil. This works very well and smells delicious!

2 cups soy sauce
2/3 cup dark sesame oil or toasted sesame oil
1/4 cup bottled chopped garlic
1 tablespoon ground Ginger
1/2 teaspoon pepper
1 cup red wine
1 (3 1/2 to 5 pound) beef tenderloin, trimmed by butcher


1. In a 2 1/2 gallon resealable plastic bag, combine all the ingredients except for the beef, shaking well to mix.


2. Add the tenderloin; turn to coat with marinade. Refrigerate overnight, turning the bag occasionally.


3. When ready to bake, preheat oven to 425. Snip corner of the bag with scissors and drain marinade into a small saucepan; set aside. Place the tenderloin in a large baking pan.


4. Bake the tenderloin for 20-30 min. until it reaches an internal temperature of 140 degrees on a meat thermometer for rare. I usually cook mine longer because I like mine medium. Remove meat to a serving platter and let it rest for 15 min before carving to allow the juices to be reabsorbed by the meat.


5. Bring marinade to a boil over medium-high heat; reduce the heat to low and simmer for 5 min. Serve with the beef.


Please note:
Try not to cut into the meat while cooking or to check how done it is. If you do this and place it back in the oven it will dry out the meat. Secondly, during the 15 minutes rest time the meat will continue to cook. I have found that my center is more medium-rare and the ends get more done as you move toward the end pieces. Enjoy!


Tanna Hannold

Taco Soup by Stephanie Miller

This is a very easy recipe that my husband really likes (and he is a little picky)! I usually have most of the ingredients on hand. I hope you all enjoy it!

Taco Soup
Ingredients:
1 lb ground beef
3 cans of pinto beans (you can also sub 1 can of Black Beans)
1 can of whole kernal corn
1 can of green beans
1 can of diced tomatoes
1 can of Rotel
1 can of diced green chilis
1 package Ranch Seasoning Mix
1 package Taco Seasoning Mix
1 Beer (this is optional and I do not use it normally) or 2 cups of water

Preparation:
1. Brown gound beef in skillet and then drain the excess fat.
2. Mix together ground beef, beans, corn, green beans, tomatoes, Rotel, diced green chilis, and both packages of seasoning mix.
3. Then add the beer or water and allow to simmer on low for at least an hour, stirring regularly.

You can serve this soup over a baked potato or with chips and salsa. Garnish with cheese and sour cream. I was a little skeptical when I first saw this recipe, but we have really enjoyed it! (Especially on game day!)

Crock Pot Taco Casserole by Kimberly DeLaney

Crock Pot Taco Casserole


1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)


Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.


Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.


We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.


Enjoy!

Greek Pork Loin by Amy McGrady

Greek Pork Loin


Pork Loin
Cavender's Greek Seasoning
Hellman's Mayonaise


Cover pork loin with mayonaise then cover heavily with Cavendar's.
Cook uncovered on 325 for 3 hours. Serve with veggies or on rolls. Delish!

Cannelloni by Jessi Prestage

This has a few steps to follow - but is so worth the trouble! Very pretty, yummy, and you can make half to freeze for a meal in a few weeks!


Ingredients
Bechamel sauce


Filling
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
2 10 ounce packages frozen, chopped spinach (thaw, drain, and squeeze dry)
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano cheese


To Assemble
1 1/2 pounds fresh pasta (lasagna sheets, cut into 4 inch rectangles)
1/2 cup freshly grated Parmigiano-Reggiano cheese


Preparation
Prepare the bechamel and set aside (recipe at bottom).


To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. Remove from the heat and let cool slightly, then stir in the cheese.


Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (paper) towels on a flat surface.


Add the pasta squares to the pot a few at a time and cook less than a minute. Scoop the pasta and dip in the cold water until cool enought to handle. Lay on the towels and continue to cook the rest of the pasta in the same way.


Preheat the oven to 350 degrees. Butter two 11x8x2 inch baking dishes.


To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a 1/2 inch border along one side. Loosely roll up each pasta square and place the rolls seam side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. The cannelloni can be assembled up to one day ahead. Cover with plasic wrap and refrigerate.


Bake 30 minutes (longer if refrigerated) or until the sauce is bubbling and the top is golden brown. Serve hot.


Bechamel Sauce
Makes 4 cups


4 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
Pinch of freshly grated nutmeg (so small, but so worth it!)
Salt and white pepper


Heat the milk in a medium saucepan until small bubbles form around the edges.


Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook, stirring, 2 minutes.


Very slowly begin adding the hot milk in a thin stream, whisking constantly. It will smooth as you stir. When all milk is added, stir in the remaining seasoning. Cook 2 minutes more. Remove from heat and pour into a bowl.


If not used immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Can be made a day ahead.


***This recipe is taken from the Sopranos Cookbook. I love me some Italian food!!!

Baked Ziti by Jennifer McMurry

• 1 pound ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce (I like Tomato and Basil)
• 6 oz. provolone cheese, sliced
• 1 1/2 cups light sour cream
• 1 cup of mozzarella cheese, shredded
• 2 to 3 tablespoons grated Parmesan cheese


Directions


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray Pam in a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes or until cheeses are melted.


Serve with garlic bread and salad. Easy and one of my husband's favorites!

Creamy Chicken Divan Soup by Jackie Mewbourne

Since it is going to snow this week and the highs are going to be in the 30's -
I thought this would be a great recipe to warm you up. I pull the "meat of the
soup" out and serve to the girls since they are not soup eaters just yet.


Creamy Chicken Divan Soup - from Southern Living.


* 2 tablespoons butter
* 1 medium-size sweet onion, chopped
* 1 garlic clove, chopped
* 1/4 teaspoon dried crushed red pepper
* 1 (48-oz.) container chicken broth
* 2 (12-oz.) packages fresh broccoli florets (about 12 cups)
* 1 (8-oz.) package cream cheese, cut into cubes (I use low-fat cream cheese
here)
* 4 cups chopped cooked chicken (get a rotisserie chicken for a quick fix)
* 2 cups cooked white rice (optional) - I added this to make it a little more
hearty and filling
* 1 (8-oz.) block sharp Cheddar cheese, shredded (you can also use reduced fat
cheese)
* Salt and pepper to taste
* Toasted slivered almonds (optional)
Preparation
1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to
6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes. Stir
in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium,
and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.
2. Process mixture with a handheld blender until smooth. Add chicken, rice, and
shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is
melted. Season with salt and pepper to taste. Serve immediately with almonds, if
desired.
Note: If you don't have a handheld immersion blender, let mixture cool slightly;
process mixture, in batches, in a regular blender until smooth, stopping to
scrape down sides as needed. Return mixture to Dutch oven, and proceed as
directed.
Serve with side salad or steamed veggie and roll.

Baked Spaghetti by Melinda Patterson

This recipe has lots of different substitution options, so you can "make it
your own"


*Baked Spaghetti*


12 ounces pasta (we usually use spaghetti or penne)


1 cup chopped onions


1 cup chopped green bell peppers


1 pound lean ground beef


1 (16 ounce) can diced tomatoes


1 (4.5 ounce) can mushrooms, drained


1 teaspoon dried oregano


2 cups shredded mild cheddar cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1/4 cup water


1/4 cup grated parmesan cheese


1/4 tsp chopped garlic or garlic powder to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes, or until al dente. Drain and set aside


In a large skillet over medium-high heat, saute the onions, green peppers
and ground beef. Once beef is brown and onions and peppers softened, add
the tomatoes, mushrooms oregano, and garlic. Simmer uncovered for 10
minutes.


Preheat oven to 350 degrees. Spray cooking spray in a 9x13 inch baking
dish. Place half of the cooked spaghetti into the prepared dish. Top with
half of the meat mixture. Sprinkle with 1 cup of the mild cheddar cheese.
Repeat. In a medium bowl, mix together cream of mushroom soup and water
until smooth; pour over casserole. Sprinkle with parmesan cheese.


Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before
serving.


*Healthier options (I've tried all of these and they are as good, if not
better, than the original)*


- *Substitute the ground beef with ground turkey (our favorite) or
shredded chicken*
- *Substitute the regular shredded cheese with shredded cheese made with
2% milk.*
- ***Substitute the regular cream of mushroom soup with fat free cream of
mushroom soup*
- *Substitute the regular pasta for whole wheat*


**Can be made made ahead of time and left in the fridge until ready to bake.
If pre-made, bake for 30 minutes covered and 30 minutes uncovered**

Scrumptious California Salmon by Karen Hande

We love Salmon and this recipe makes it even better. The sauce is tangy and sweet. I like to buy salmon at Publix in the fresh fish area. Sometimes they don't have salmon available so I grab it from the freezer next to the fresh fish and it is still very good. I prefer wild caught, Alaskan salmon. If you get frozen salmon, it can easily be defrosted overnight in the fridge or leave out for a few hours in the vacuum-sealed bag.


3 garlic cloves, minced
1 tsp minced shallot (I sometimes add more to taste)
1 C orange juice
1 T balsamic vinegar
3 T honey
1 T ground ancho chili pepper
1/4 tsp salt
1/8 tsp pepper
1 Salmon filet (1 pound)
2 tsp canola oil (or olive oil)
2 T minced fresh cilantro (I sometimes leave out)


1. In a small saucepan, coated with cooking spray, saute garlic and shallot until tender. Add orange juice and vinegar. Bring to boil and simmer, uncovered for about 20 minutes. Stir in honey , chili pepper, salt, and pepper.


2. In a large ovenproof skillet, brown the salmon in oil on both sides. Brush with 1/4 C of the sauce. Bake, uncovered, at 400 for 8-10 minutes or until flakes easily.


3. Brush with remaining sauce and sprinkle with cilantro.


I like to serve it with cous-cous or rice and green vegtable. enjoy! :)

Chicken Cobbler Casserole by Bryan Miller

This is one of my all-time favorite casseroles from Southern Living.
I usually bake the chicken and then shred it. It tastes better than
boiled chicken. It also doubles or triples very easily. All you need
is something green and you have a great meal!

CHICKEN COBBLER CASSEROLE


Prep Time: 10 minutes
Cook Time: 25 minutes
Bake: 15 minutes
Yield: Makes 4 servings


Ingredients
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken
Preparation
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.


Sauté onions in remaining 2 tablespoons butter in a large skillet over
medium-high heat 15 minutes or until golden brown. Add mushrooms, and
sauté 5 minutes.


Stir in wine and next 3 ingredients; cook, stirring constantly, 5
minutes or until bubbly. Spoon mixture into a lightly greased 9-inch
square baking dish; top evenly with bread mixture.


Bake at 400° for 15 minutes or until golden brown.

Roman Chicken by Betsy Morris

This is a great recipe from Giada De Laurentiis. I like to make it
when we have house guests because it is hard to mess up and seems a little fancy.
It is great made the day before, and then just add the capers and parsley where
you reheat. Don't be afraid of the prosciutto (salt-cured Italian ham)- it really makes this dish. It's usually with the imported cheeses in the deli of most grocery stores, I've found it at Wal-Mart. You can substitute bacon though =) I usually serve with pasta or roasted potatoes.
Roman-Style Chicken


Ingredients


6 skinless chicken breasts (recipe calls for bone-in, which
end up super moist... I usually use boneless for convenience)


1/2 teaspoon salt, plus 1 teaspoon


1/2 teaspoon freshly ground black pepper, plus 1 teaspoon


1/4 cup olive oil


1 red bell pepper, sliced


1 yellow bell pepper, sliced


3 ounces prosciutto, chopped


2 cloves garlic, chopped


1 (15-ounce) can diced tomatoes


1/2 cup white wine


1 tablespoon fresh thyme leaves


1 teaspoon fresh oregano leaves


1/2 cup chicken stock (I usually add more to have extra sauce)


2 tablespoons capers


1/4 cup chopped fresh flat-leaf parsley leaves


Directions


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon
pepper. In a heavy, large skillet, heat the olive oil over medium heat. When
the oil is hot, cook the chicken until browned on both sides. Remove from the
pan and set aside.


Keeping the same pan over medium heat, add the peppers and
prosciutto and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine,
and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the
pan. Return the chicken to the pan, add the stock, and bring the mixture to a
boil. Reduce the heat and simmer, covered, until the chicken is cooked through,
about 20 minutes.


If serving immediately, add the capers and the parsley. Stir
to combine and serve. If making ahead of time, transfer the chicken and sauce
to a storage container, cool, and refrigerate. The next day, reheat the chicken
to a simmer over medium heat. Stir in the capers and the parsley and serve.