Delicious Hot Chicken Salad
*SO good!!

4 skinless, boneless chicken breast halves
4 hard-cooked eggs, sliced
2 cups chopped celery
3/4 cup creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons orange juice
3/4 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1 teaspoon onion salt
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup blanched slivered almonds
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups crushed potato chips

DIRECTIONS
Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.Preheat oven to 350 degrees F (175 degrees C).Bake casserole in preheated oven for 45 minutes.

Mole Rub Steak

Your choice on the cut of steak, in a "Mole" Rub
This is a recipe for a totally bold flavor for your meat!

Mix together equal parts:

chili powder

grated orange peel

chocolate shavings (you heard me; chocolate!)

Apply rub evenly over surface of meat, cover and refrigerate for 30 miuntes. Grill steak to desired done-ness.

Broiled Parmesan Tilapia

1/2 cup Parmesan cheese

1/4 cup butter, softened3

tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish

Homemade Take-out!

Sweet and Sour Chicken
This was a complete experiement, but I made this last night, and my family loved it!

2 large chicken breasts - cut into 2-3" pieces
1 bottle favorite sweet and sour sauce
batter for chicken:
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Yellow food coloring (optional)
Oil for deep frying
Sift together the dry ingredients.Beat egg slightly and mix with the water and a few drops of the food coloring, if desired.Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.Dip cut chicken into the batter and deep fry until golden brown. Drain on paper towels.
Heat sweet and sour sauce in the microwave and pour over chicken. Garnish with chunks of pineapple.
Serve with chicken fried rice (lipton has a quick and easy one that's pretty yummy!)

Asian Grilled Pork Tenderloin with Pineapple

2 (3/4 pound) pork tenderloins

Marinade

1 (6 ounce) can pineapple juice

3 tablespoons soy sauce

2 tablespoons minced fresh garlic

2 tablespoons minced fresh ginger

1 1/2 teaspoons coarse salt (kosher)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground black pepper

2 cups peeled and cubed fresh pineapple (1-inch pieces)

8 wooden or metal skewers

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Chicken Pasta Salad

2 ounces rotini pasta

1 1/2 pounds skinless, boneless chicken breast halves - cut into strips

1/4 teaspoon lemon pepper

1/4 teaspoon garlic powder

4 ounces crumbled feta cheese

4 roma (plum) tomato, diced

1/4 cup Italian-style salad dressing (or a ceasar type dressing)

In a large pot with boiling salted water cook pasta until al dente. Drain.Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces.In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.Serve with Italian dressing poured over top of pasta.

Creamy Chicken 'n Veggies

2 cups frozen mixed vegetables

2 cups frozen broccoli cuts

2 tablespoons olive oil

4 cups cubed cooked chicken

1 (16 ounce) jar roasted garlic Parmesan Alfredo sauce

1/2 teaspoon salt

1/4 teaspoon pepper

Hot cooked rice

In a large skillet, saute the mixed vegetables and broccoli in oil until tender. Stir in the chicken, Alfredo sauce, salt and pepper; heat through. Serve with rice.

Homemade Barbecue Chicken

(submitted by Brittany M.)

Mix together:

1 cup brown sugar

1 cup water1 cup ketchup

1 Tbsp chili powder

1/4 worchestershire sacue

Stir together in bowl.

Coat 4 boneless skinless chicken breasts in sauce, and place on greased cookie sheet. Bake 30 mins @ 350 degrees.Serve with mashed potatoes and broccoli.

(This is a yummy and versitile barbecue sauce that can be used on pretty much anything from bbq ribs to meatloaf!)

German Burgers

This is an old family favorite!
(submitted by Chelsea K.)

Frozen dinner rolls (about 2/person)
Cooked hamburger
Cheddar Cheese - grated
Thaw the rolls according to package directions, you don't actually have to let them raise entirely, but they need to be all the way thawed. Spread out a roll till it's about the size of your palm, hold in one hand and add a spoonful of cooked hamburger and some cheese. fold edges of the roll in and pinch together. place on greased cookie sheet. Baste with butter on top and sprinkle some garlic salt. Bake at 350 for about 15 minutes, till golden brown. Eat with ketchup.

Dave's Stroganoff

Dave's (my husband) Stroganoff
(submitted by Chelsea K.)

***Great recipe for some of that hamburger you portioned and froze!***

1 lb hamburger
8 oz cream cheese
family size cream of mushroom soup
1 packet onion soup mix
milk
egg noodles or rice
Cook and drain the hamburger (you could also use meatballs if you have them)
Add the cream cheese, half a can of milk and mushroom soup, heat until cheese is melted and mixed together. Add onion soup. let simmer for a few minutes. (Add or use less milk depending on how thick you like it) Serve over noodles or rice.

Baked Potato Bar

Large Potatoes
Butter
Sour Cream
Grated Cheese
Chives
Bacon Bits
Ranch dressing
Anything else you like!
Wash potatoes. If you like a softer, thinner skin, wrap in foil. If you like a thicker crispier skin scrub well and rub with cooking oil. Do not wrap, place directly in oven. Most potatoes take about an hour to cook @ 400. You can check by sticking a fork in, if it comes out easy they're done.
Split potatoes and top with favorite toppings!

*hint* if you don't want to wait a whole hour for your potatoes to cook, sometimes I do mine in the microwave. Just scrub your potatoes, stab a few holes in them with a fork, place in a microwave-safe bowl with a lid (or plate) on top, and microwave on high for about 5 minutes.

Easy Pizza Pockets

(submitted by Chelsea K.)

Large Tortillas
Pizza sauce
Mozzarella cheese
Favorite pizza toppings
Lay your tortilla flat, spread some sauce in the middle, about 2 inches in form any edge. Add cheese and toppings, fold in two ends, then the other two. Cook on a foreman grill (this holds it together really well) or stick a toothpick in and bake (I've never tried it this way, but probably 350 for about 15 minutes. Till it's hot)

Sunday Roast

{{You can make this any day though! *wink*}}

3 to 4 pound rump roast
1 pund bag baby carrots
1 cup chopped onion OR 1/2 cup dried minced onion
8 to 10 red potatoes, quartered
1 envelope dry onion soup mix
Place carrots, onion and potatoes in bottom of greased slow cooker. Place meat on top of vegetables. Sprinkle soup mix evenly over meat. Cover and cook on low heat 8 to 10 hours. If using a frozen roast, cook on low heat for an additional 2-4 hours.
Serve with green bean-and mushroom medley.

Spaghetti Pizza

The next time you make spaghetti double the noodles you usually make. Refrigerate the leftovers, or cook some up to make it the same day.

What you need:
Cooked Spaghetti noddles (about how much you normally make for spaghetti)
1-2 eggsPizza Sauce (or spaghetti sauce)
mozzarella cheese
Favorite pizza toppings
Ok, so if your noodles will fit in a 8x8 pan use one egg, if 9x13 use two.
Spray the pan really well with cooking srpay. This is a vital step to getting the stuff back out of the pan!
Put the noddles in the pan (you want the 'crust' about an inch thick) and mix the egg in, get all the noodles coated.
Bake this crust at 350 for about 15 minutes, to get the egg mostly cooked.
Take out and spread sauce over noodles.
Add cheese and favorite pizza toppings and bake for another 20-25 minutes till cheese is melty and toppings are sufficiently hot. Eat it up!

Oriental Mandarin Chicken Salad

{{This is my mom's recipe. I LoVe it!}}

2 chicken breasts, cooked and diced
1 pkg. cole slaw mix -or chopped cabbage
1-2 cans mandarin oranges - drained
1 pkg. (4 ounces) slivered almonds
2 pkgs Raman noodles - crushed
chopped onion, if desired.
*save oranges and noodles till last
Combine ingredients together in a large bowl.
Dressing:
3/4 cup salad oil
3 Tbsp sugar - more to taste
dash of salt
pepper
3 Tbsp rice vinegar
2 seasoning packets from Ramen noodles
*Stir till dissolved. Best if made ahead of time.
Stir dressing into salad. Mix well. Chill, and enjoy!!

Not-So-Sloppy Joes

No green pepper in this recipe, so it's a hit with kids.

The mixture is thick, so they are 'neat' rather than sloppy.

This freezes and reheats well.

2 pounds lean ground beef

1/2 cup chopped onion

1 cup chopped celery

1 (10.75 ounce) can condensed tomato soup

1/4 cup ketchup1

tablespoon white vinegar

1/4 cup packed brown sugar

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon garlic powder

8 hamburger buns

Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Easy Lasagna

8 ounces lasagna noodles

1 pound lean ground beef

1/2 cup chopped onion

8 ounces mushrooms, optional

1 jar (about 16 ounces) spaghetti sauce, your favorite

1 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon dried leaf oregano, crumbled

1/2 teaspoon dried leaf basil, crumbled

1 1/2 cups ricotta cheese

2 cups shredded Monterey Jack cheese

3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna at 350° for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

Easy Death-By-Chocolate Cake

3/4 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
powdered sugar
Preheat oven to 350 degrees. Beat sour cream, eggs, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and foured bundt pan.Bake 45-55 minutes, or until a fork inserted into cake comes out clean.While still hot, invert cake onto serving platter. When cool, sift powdered sugar over top of cake.

Creamy Chicken Soft Tacos

{{SO easy!}}

4 frozen boneless, skinless chicken breasts
1 jar (16 ounces) salsa - any of your favorite brands is fine!
1 cup sour cream
6-8 flour tortillas
Place chicken in greased slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10 -12 hours. Shred chicken by pulling apart with two forks. During the last hour of cooking, stir in sour cream.
Fold chicken mix inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.

Broccoli Chicken Casserole

(submitted by Kira P.)

mix:
3/4 cup mayo
1 large can cream of chicken soup, or 2 small cans
1/4 cup lemon juice
4-5 chicken breasts - cooked and cubed
2 cups shredded cheese
Steam and add as much broccoli as you want and add to mixture.
Melt one stick of butter and mix one sleeve of crumbled saltine crackers. Pour over casserole.
Bake @ 375 degrees for 25-30 mins.

Honey Burgers

(submitted by Kira P.)

2lbs of ground beef
1/2 cup honey
1/4 tsp cinnamon, paprika, curry
1/8 tsp ginger, nutmeg
1/4 cup soy sauce

Mix all together in a bowl and form patties- then grill them up!
Serve with tomatos, avacados and red onions, pinapple, cheese

Spinach Salad

(submitted by Chelsea K.)

Combine in a large bowl:
1 bag baby spinach
1/2 pkg bacon cooked and crumbled
1 c grated swiss cheese
4-6 boiled eggs (depends on ow much you like, we like lots)
small red onion sliced or chopped

Dressing:
3/4 c red wine vinegar
3/4 c sugar
1 1/2 tsp salt
1 1/2 TBS poppy seeds
3/4 tsp dry mustard
1 1/2 c olive oil (light)

Combine all ingredients together but seeds and emulsify for several minutes (mix really well with and electric mixer), add seed and mix in. If serving to a crowd, prepare the salad and add the dressing just five minutes before serving, it makes the spinach wilt slightly, which is good but not for too long.

Ground Beef - for several meal!

{{I love these ideas from Chelsea!}}

I'm not all that organized when it comes to preparing meals for my family, but one thing i am good at is hamburger. I will buy the biggest package of ground beef at the store, and then at home I separate it something like this:

*two quart-sized freezer bags with plain meat (about 1 lb each bag, or a serving for your fam)
to make ground meat for tacos etc.
*put the rest in a large bowl
add about 1 egg for every two pounds of meat, oatmeal- about 1/2 cup per lb, garlic salt and pepper (i estimate all these additives, i never measure anything).
I make this into hamburger patties.
*Just portion out how much meat for each, flatten into patties, put in a gallon size freezer bag (i like to do four to one layer, use wax paper in between layers if your making a lot. Put enough for one meal in each bag. Make a couple bags at a time if you want)

* add crackers or crushed croutons to the meat thats left, usually some more seasoning, and make either meatballs or a meatloaf.

For Meatballs:
*Add italian seasoning, more garlic powder, and onion salt
*Then portion the meat, roll into balls and place in a freezer bag, whatever size will be enough for your fam.

For Meatloaf:
*Add garlic powder and onion salt
*Put right into a pan that can go from the freezer to the oven.
Use plastic wrap and press it right onto the meat, then cover with foil. (Don't forget to remove the plastic before baking!)

So now I have meat servings for several meals ready to pull out of the freezer and cook. All of these things can be cooked from frozen, it may take a little more time, but i rarely thaw (mostly because I forget) anything.

Make-Your-Own Mini Pizzas

(this was a favorite of mine and my brother's when we were growing up...kids LOVE it!)

12 Rhode's Frozen Dinner Rolls - thawed, but NOT risen (more if you have a larger family)
1 can pizza sauce, or make your own with tomato sauce, garlic powder, and italian seasoning
grated mozzerella cheese
desired toppings (pepperoni, olives, mushrooms, pineapple, peppers, sausage, etc;)

This is a family dinner-making event that everyone will have lots of fun with!
Preheat oven to 350 degrees.

Put all your toppings into little bowls (pepperoni in one bowl, olives in another, etc;)
Give everyone 2 or 3 thawed dinner rolls. At a clean and floured table or counter, have everyone mash their rolls together and then roll their dough out flat and circular to make their own personal pizza. Spoon some sauce on each pizza for them to spread around. Give everyone some cheese to sprinkle onto their pizza. Allow each person to put their own toppings on their pizza. Let them pick what to put on and how much! (They may even want to make faces or designs on their pizzas with the toppings!)

Place all pizzas on a baking tray and bake @ 350 for approximately 10 to 15 minutes, watching closely. Pizzas are done when crust is a light, golden brown.

Barbecue Pork Sandwiches

{This is one of my favorite summertime meals!}

2 to 3 pounds boneless pork roast
3/4 cup minced onion
1 bottle favorite barbecue sauce
1/4 cup honey
sandwich rolls - I like harder ones because they don't get soggy as fast.

Place roast in greased slow cooker. Combine onion, barbecue sauce, and honey. Pour mixture over meat. Cover and cook on low heat 6-8 hours. When roast is done, use two forks to shred meat.

Serve with watermelon and corn on the cob. Yummmmm.

Fried Rice

This can be used as a side dish OR a main course. Whatever you want to do!
(submitted by Stephanie S.)

4-5 cups cooked rice (more of less depending on how many people you are feeding)
2 peppers cut (red, green or orange mix it up)
1 onion chopped
1 clove garlic minced
1/2 lb bacon or as much as you like
1/2 lb ham cubed
6-9 eggs (more or less depending on what you like)
peas
carrots
or any other veggie you have around

Directions:

cook rice-while rice is cooking cut up bacon and ham and fry in pan medium heat-chop onion, peppers and garlic add to meat continue to fry -add any veggies you want to the mixture and cook through-cook and scramble eggs in separate frying pan-when rice is done throw it all together in a large mixing bowl and add soy sauce to taste.

Buffalo Chicken Poppers

(submitted by BethAnna S.)

1 pkg Crescent rolls or wanton wraps
canned chicken (or cooked boneless skinless breasts, shredded)
Franks Buffalo Sauce
Melted butter
Fresh Blue Cheese
Blue Cheese Dressing or Ranch Dressing
Mix Franks sauce & chicken together in a bowl to desired saucy-ness reserving some of the sauce. Flatten out crescent rolls on a pan and cut in halves. (If using Wanton wraps no need to flatten or cut in half) Brush with melted butter then franks sauce. Add a small amount of crumbled blue cheese to center then chicken mixture. Seal off fried wanton style brush with more melted butter (beaten egg mixture works best to seal if using wantons). Bake 350 Degrees until rolls are golden brown. (about 8-10 min) Serve with favorite dipping sauce (If using wantons a pampered chef type baking stone or just deep frying works best)

Cheesy Chicken and Rice Casserole

( as seen on the back of cream of chicken soup cans)
submitted by Kira P.



1 can (26 oz) cream of chicken soup
2 cups water
1 1/2 cup uncooked white rice
3 cups fresh or frozen mixed veggies
1 tsp. onion powder
6 skinless boneless chicken breast halves
1/2 cup shredded cheese
1. stir soup, water,rice, veggies and onion powder in 13 x 9 shallow baking dish
2. top with chicken. season chicken as desired. cover
3. bake at 375 for 1 hour top with cheese..
works best if chicken isnt frozen

same instructions, but here is the recipe for the smaller can of soup so serves a smaller family:
1 can (10 3/4 oz ) cream of chicken soup
1 1/3 cup water
3/4 cup uncooked rice
2 cups veggies
1/2 tsp onion powder
4 chicken breasts
1/2 cup cheese

Steak Fajitas

(I make these with left over steak meat!)
1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers (I usually use one red and one green,) stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade:
Juice of 1 lime
2Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
optional: 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients.

Set the steak in the marinade and let it sit at least an hour, the longer the better.
Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.Serve immediately with shredded cheese, salsa. shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Teriyaki Flank Steak

(I make these with left over steak meat!)
1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers (I usually use one red and one green,) stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips
Marinade:
Juice of 1 lime
2Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
optional: 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients.
Set the steak in the marinade and let it sit at least an hour, the longer the better.
Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.Serve immediately with shredded cheese, salsa. shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Yummy Panini

(Perfect for hot, sunny evenings!)
1/4 cup extra virgin olive oil
1 1/2 tbsp. balsamic vinegar
1 clove garlic, minced
sliced mozerella cheese
sliced tomatoes
fresh basil
fresh artisan bread, anything with a good crust
Whisk olive oil, vinegar and garlic in a small bowl, salt & pepper to taste. Slice bread into sandwich slices and brush outside of bread with olive oil. Layer mozerella, tomato, and basil on top of the bread. Drizzle lightly with the dressing (oil, vinegar, garlic) and sprinkle with salt and pepper. Put other bread slice on top. Place sandwich in a hot panini press (I use my sandwich maker griddle) and grill until bread is toasted and cheese is melted.
*Also good with a piece of pre-grilled chicken layered on sandwich.

Chicken Roll Ups

submitted by BethAnna Shock
2 pkgs crescent rolls
1-2 pkgs cream cheese softened to room temp
1-2cans canned chicken
2-3 celery stalks chopped
1-2 Green onions chopped (whites & greens)
Onion Powder (optional)
Garlic Powder (optional)
Melted butter (optional)
Family size can cream of chicken soup
In a bowl combine softened cream cheese, canned chicken (desired amount) chopped celery & green onions in a bowl add a dash of each seasonings (optional) mix well. Set aside.
Flatten out crescent rolls on a pan place a spoonful of cream cheese mixture in the middle of the crescent roll. Fold up like a crescent making sure to seal all edges. Brush melted butter over the top (Optional)
Follow baking temp/time for rolls.
In sauce pan combine cream of chicken soup and 1 pkg cream cheese and heat until cream cheese is completely dissolved into soup.Serve rolls with soup poured over the top.
Variations: Easily made vegetarian by substituting chicken with tofu or mushrooms. Use Cream of mushroom soup instead. Also works well with FatFree cream cheese & FF creamed soup. You can leave out the celery & onions for your picky eaters (my children never know whether I make it with or without the veggies) And the soup can be made with milk rather then cream cheese and works just fine- not as rich.

Meg's Tortilla Soup

(this is my mother-in-law's amazing recipe that I've revised to make it slow-cooker compatible.)
4 boneless, skinless chicken breasts, cooked and shredded
minced garlic
1 onion, chopped
one small can diced chilis
2 cans (14 oz each) chicken broth
2 cans (14 oz each) crushed italian recipe tomatoes
1 can corn
1 can pinto beans
1 envelope taco seasoning
or corn tortillas, cut into 1/2 inch strips
cheddar cheese, grated
sour cream
Combine all ingredients in greased slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Serve over tortilla chips, top with sour cream and grated cheese. So SO good!

Baked Mac and Cheese

submitted by Kira P.
2 1/2 cups un cooked macaroni noodles
1 cube butter, melted
2 cups cheese- i usually use a little bit more
4 cups milk
salt/pepper
coat noodles in 9x13 pan with butter. pour milk over noodles and add cheese. then season.
bake at 325 for 1 hour
YUM!

Karyn's Pizza Bake (it's not really pizza!)

2 cans of refrigerator biscuits
1 can pizza sauce (I make my own with a can of tomato sauce, garlic powder, and italian season.)Grated Mozerella cheese
desired pizza toppings (pepperoni, pineapple, peppers, olives, mushrooms, sausage, etc;)

Preheat oven to 350 degrees. Grease a baking sheet with cooking spray. Remove biscuit dough and cut in quarters. In a bowl, stir the pieces of dough together with the pizza sauce, toppings, and some of the cheese. Spread the mixture onto the baking sheet, and top with remaining cheese. Bake for 1/2 hour, or until the biscuits are golden brown. Check with a toothpick in the center biscuits to make sure it's cooked all the way through.

My husband LOVES this stuff!

Shepherd's Pie

(Submitted by Anna G.)
1 pound Hamburger
1 can of corn & or green beans
1 small can of Cream of Chicken/mushroom soup
Mashed potatos
cheese
First brown the hamburger untill it is cooked throughly. This is when you prepare your mashed potatos as well. (I like to use the betty crocker mashed potatos that are already done, you just have to heat them up:))then in a bowl combine browned hamburger, corn or beans, and soup.Stir. Then top with your mashed potatos and sprinkle cheese on top. Then heat in the microwave for a minute or so.

Fried Tacos

1 pound hamburger
chopped onion
salt & pepper
garlic powder
chili powder
vegetable oil
flour tortillas
grated cheddar cheese
chopped tomatoes
shredded lettuce
taco sauce
Season your hamburger meat with the salt, pepper, garlic, and chili powder. Add the chopped onion. In a frying pan, brown the meat and then set aside.
Pour a few tablespoons of oil into a pan and place a tortilla in to brown. Watch it carefully! Once it's brown, flip over and add a couple spoonfuls of meat and some of the chedder cheese. Fold the tortilla in half and fry till the taco reaches desired crispness. Repeat with all tacos.
Add the other condiments once each taco is cooked.

Teriyaki Flank Steak

Teriyaki Flank Steak

1 cup chopped onion (1/2 ½ large onion)

1/3 cup orange juice

1 cup teriyaki sauce

1 Tablespoon chopped garlic

1 Tablespoon sesame oil

1 Tablespoon rosemary

1 flank steak

Pour all of the ingredients together in a gallon size plastic bag. Then place flank steak into the marinade, and place into a 13 X 9 baking dish. Put the pan in the refrigerator, and let marinade for at least 1 hour. (The longer you can marinade the steak the better). Turn the steak over occasionally so that both sides get marinated. Remove steak from marinade, and grill or broil to desired temperature. Cut into strips and serve. (It's best to cut against the grain of the meat)Serve with rice and steamed veggies.

Hawaiian Chicken

4 to 6 boneless, skinless chicken breasts
1 can (8 ounces) crushed pineapple
1 bottle barbeque sauce
4 to 6 cups rice, cooked
Place meat in greased slow cooker. Combine pineapple and barbeque sauce and pout over meat. Cook on high heat for 3-4 hours or on low heat 6-8 hours. Serve over rice.
Makes 4-6 servings.

Serve with broccoli.

Rosemary Roasted Potatoes

The distinctive, yet not overwhelming flavor of the rosemary in these potatoes will complement just about any kind of burger. I'm posting this to go along side our Bacon Cheeseburger.



2 pounds fingerling or small Yukon gold potatoes
3 tablespoons olive oil
1 1/2 tablespoons fresh rosemary or 2 teaspoons dried
2 teaspoons salt
Freshly ground pepper



Preheat oven to 375 degrees F. Place the potatoes in a medium bowl. (if any of the potatoes are particularly large, cut them in half.) Add the olive oil, rosemary, salt and pepper to taste, and toss so all the potatoes are coated with oil.
Transfer to a 9x13 inch baking dish.
Bake, uncovered, on the center rack for about 50 minutes, or until tender. Serve immediately.
Serves 4.

Bacon Cheeseburger

8 slices bacon, cooked to desired crispness
1 1/2 pounds ground round
salt
1 tablespoon vegetable oil
4 thin slices of cheddar or other semi-hard cheese
4 hamburger buns

Gently shape the meat into 4 burgers about 3/4 inch thick and 4 inches across. Make a 1/4 inch dimple in the center of each burger with the tips of your middle three fingers. Sprinkle both sides with salt.
Place a skillet over high heat and let it get very hot, about 2 minutes. Add the oil and spread it evenly over the pan. Arrange the burgers so they aren't touching and cook, uncovered, for 5 minutes. Turn and lay a slice of cheese over each burger. Do not Cover. Cook about 4 minutes more for medium-rare, or as desired.
Remove the burgers from the pan, place on the buns, top each with 2 slices of bacon, and serve proudly.

I usually add a leaf of lettuce and a slice of tomato as well. If I'm really into it, I sautee a few onions for the burgers and add some barbeque sauce for flavor.

Barbeque Chicken Pizza

12 regular Rhode's rolls, thawed and risen

6 ounces boneless, skinless chicken breast, diced

1/2 chopped onion

1 cup of your favorite barbeque sauce divided 1/2

green pepper,chopped

1 small tomato, diced

1 can pineapple tidbits, drained

1 cup grated mozerella cheese

Cook chicken & onion in 1/2 cup bbq sauce until chicken is no longer pink. Set aside. Combine rolls into a ball. Roll into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Bake @350 for 10 minutes.

Spread with remaining 1/2 cup bbq sauce. Top with chicken and onion mixture, peppers, tomato, & pineapple. Sprinkle with cheese. Bake @350 for an additional 10-15 minutes.

Serves 8 slices.

My family loves this! I sometimes leave out the tomato, but it's great both ways! (Oh, I also use a little more cheese!)

Super Nachos

1 pound hamburger
dash of each of the following spices: garlic powder, chili powder, salt & pepper, dried minced onions
1 can refried beans
1 diced tomato
1 can diced chilis
1 pint sour cream
2 cups shredded cheddar cheese
some shredded lettuce
tortilla or pita chips

Brown your hamburger in a pan with all the spices listed above. In a pan, spread out the refried beans and layer the cooked hamburger on top of that. Top with cheese and bake @350 degrees for 5 minutes.

Put out bowls of all the toppings and allow your family to put whatever they want on their chips. It's easy, it's fun, and my kids love it!

Round Steak Over Rice

Round Steak Over Rice
2 pounds round steak sliced about 1/4 inch thick
2 Tbsp. oil
2 Tbsp. dried minced onion
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 cup corn starch
1/4 cup soy sauce
4 oz. can mushrooms
2 beef bouillon cubes
dash pepper
2 1/2 cups water to make a paste with corn starch to thicken. Simmer for 30 min. and serve over rice.

(Sorry, I couldn't find any good pictures of this!)

Chicken Salad

Best Chicken Salad EVER!
(I hated chicken salad my whole life until I tasted this incredible recipe from Chelsea!)
2 cans of Tyson canned chicken (for a fresher taste, you can cook and shred your own chicken.)
1 small package of slivered almonds, toasted
1 small bunch of red seedless grapes, sliced in half
chopped celery (you decide how much you want in there)
1/2 bottle of Kraft coleslaw dressing (this is what makes it taste so good!)
Mash up the chicken with a fork while slowly adding in the rest of the ingredients.
Serve on croissants/bread to make sandwiches OR stir into your favorite type of cooked pasta to make a yummy chicken and pasta salad.

Marinated Pork Chops

1/2 cup orange juice
1/4 cup soy sauce
1/2 cup apricot jam
2 tablespoons lemon juice
6 (1" thick) pork chops Combine first four ingredients.

Marinate pork chops in sauce for 1 hour. If desired, brush sauce on pork chops before grilling. Grill on medium heat 5-8 minutes per side.*
Serve with mashed potatoes with (instant) pork gravy and steamed broccoli.

*You can grill these on a George Foreman Grill, or they can even be baked in 350 degree oven for 45 mins. (brush the sauce on during the last 10 minutes.)

Simple Beef Stroganoff

(slow cooker recipe!)
1 pound stew meat, cubed
1/2 cup dried minced onion
1 can (10 3/4 onces) Cream of Mushroom Soup
1 can (4 ounces) mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream (or for a richer taste, substitute one 8 oz. package of cream cheese.)
Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings.
Spoon over hot cooked noodles. Serve with a salad of red cabbage and apricots tossed with balsamic vinegar and oil.

Chicken Enchiladas

Karyn's Favorite Chicken Enchiladas
mix together:
4 chicken breasts cooked and shredded
2 cans cream of chicken soup
1 pint sour cream
1 small can diced green chilis
2 cups shredded cheddar cheese
1/2 cup chopped onions
1 can of your favorite enchilada sauce, divided in half
Spoon meat mixture into 12 flour tortillas. Roll, and place into greased 9"x 13" pan. Pour other half of ennchilada sauce on top of tortillas. Sprinkle with extra grated cheese.
Bake @350 degrees for 45 mins. to an hour.