Cous Cous & Grilled Chicken Salad

Cous Cous & Grilled Chicken Salad                       Courtney Seamons 2011

1 box Cous Cous, cooked per directions              dried cranberries

1 lb cubed chicken, grilled with salt & pepper      slivered almonds or cashews

1 small can pineapple tidbits                                                            

Cilantro, chopped (to taste)

1 bunch thin asparagus, tossed in olive oil & grilled & chopped in 2 inch pieces

Toss all together with Sesame Soy Ginger Vinaigrette (Trader Joes) or Kraft Asian Toasted Sesame.

Serve warm or cold. 

Mindless Meatloaf Minestrone

Mindless Meatloaf Minestrone from Kristen (Kueser) Peless

Start to finish: 20 minutes

2 cans (14.5 oz each) fat-free chicken broth
1 can (14.5 oz) fat free beef broth
1 bag (1 lb) frozen mixed vegetables, beg-all, but any mix that contains carrots, corn, green beans, peas and such work fine.
1 bag (18 oz) frozen meatballs
1 can (14.5 oz) stewed tomatoes
1/2 c. dried macaroni noodles (or shells)
1 can (15 oz) light red kidney beans
1 1/2 tsp dried Italian seasoning
6 Tbsp grated Parmesan cheese

Pour the chicken and beef broth into a 4.5 qt dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring to a boil. This will take about 10 min.

While the soup is heating, rinse and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well. (The macaroni sinks to the bottom).

Add the kidney beans and Italian seasoning and reduce the heat to medium. Stir frequently until mac is tender, about 6-7 min more. Serve with breadsticks, and garnish with 2 Tbsp grated Parmesan cheese.

Country Ham and Potatoes

Country Ham and Potatoes by Crystal Edgley

8 potatoes
1 onion, chopped
1 lb fully-cooked ham, cut into 1-inch cubes
1 package (1 ounce) country style gravy mix
1 can (10 1/2 oz) cream of mushroom soup
2 cups water
2 cups shreadded cheese

Combine potatoes, onion and ham in lightly greased crockpot. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover: cook on low 7-9 hrs (high 3-4 hrs). Top with cheese during last 30 min.
Makes 10 servings
Note: To prevent darkening, toss sliced uncooked potatoes in mixture of 1 cup water and 1/2 teaspoon cream of tarter. Drain and proceed with recipe.

*I always buy the cubed ham at the grocery store already cubed, usually in the meat or lunch meat isle. Also, I've never done what the note says about soaking the potatoes in water and cream of tarter and it always turns out just fine.

Mike’s Enchiladas and Spanish Rice

Mike’s Enchiladas and Spanish Rice Mike Bateman

Spanish rice--you first take about 1/4 cup olive oil and cook the raw rice in it over medium heat, stirring constantly until the rice seems a little toasted--just a few minutes. and you can had your own diced (cook until the onions are clear.) onions and peppers if you want. Then add the appropriate amount of water to cook the rice and in addition, add about 1/2 cup salsa and some mexican spices. We don't really follow a recipe. I usually put a couple table spoons of taco seasoning or mexican seasoning I hope this makes sense. then just cover and cook as usual.

Enchiladas:

First cook 8-12 corn tortillas in oil on both sides---just put 1/2 cup oil in pan and cook them one by one and set aside.

Filling: 1/2 cup sour cream

2 cups diced and cooked chicken

1 can diced green chilis--these are mild

1/4 cup diced onions

1 cup shredded cheese

Put about 2 Tablesppons filling on each corn tortilla and roll up and put into casserole

pour 1 can mild enchilada sauce over enchiladas

cover that with 1 cup shredded cheese

cook for 30 minutes at 350

Mexican Chicken and Rice

Mexican Chicken and Rice by Crystal Edgley

1 1/4 boneless chicken (4 boneless skinless chicken breast halves)
2 tsp chili powder
1 cup salsa
1 cup water
2 cup min rice
1 cup shreded cheese

In a skillet let chicken, chili powder, water and salsa come to a boil. Turn down to low. Cover. Let simmer for 10 min. Uncover. Bring back to a boil. Add rice and cheese. Cook for 5 minutes on low. Ready to serve.

Spanish Chicken and Rice Bake

Spanish Chicken and Rice Bake

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup salsa
• 1/2 cup water
• 1 cup whole kernel corn
• 3/4 cup rice, uncooked
• 2 boneless skinless chicken breasts– I fillet them open so they’re thinner and cook faster
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 1 cup canned black bean, washed (optional)
• 
  

1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish– I used a 9×13.
2. Lay chicken (seasoned with salt and pepper) on top and sprinkle with chili powder.
3. Cover tightly with casserole lid or foil.
4. Bake at 375°F for 45 minutes or so.
5. Remove from oven and sprinkle with cheese.

**The other reason why it’s great is because it could be made solely from canned things; i.e. a food storage meal! (Sans the cheese and if you used canned chunk chicken.) So, fear not the task of cooking from your food storage, this one’s yummy.

Broccoli Chowder with Corn and Bacon

Broccoli Chowder with Corn and Bacon by Cera Edgley

• 6 slices bacon, cut into 1-inch pieces
• 2 tablespoons butter (only if you don't use bacon grease or use turkey bacon instead)
  
• 1 medium onion, chopped
• 1/4 cup flour
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 large baking potatoes, peeled and diced in bite size pieces
  
• 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
• 1 package (10 ounces) frozen corn kernels
  
• 1/2 teaspoon dried thyme
• 1 cup whole milk
• Coarse salt and ground pepper
• 
  

1. Cook the bacon in a large pot first (take out and set aside), then keeping the bacon grease to cook your onion. (I used turkey bacon which didn't have really any grease- so I added 2 Tbsp butter to cook onions. When I make it again I'll use real pig bacon because it was yummy, but could have used the extra flavor from the bacon grease.)
   
2. Cook onion, stirring, until it begins to soften, 6 to 8 minutes. (I used about half an onion.. depends how you like the taste!)
   
3. Add flour; cook, stirring constantly, 30 seconds.
4. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
5. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. season with salt and pepper. Serve topped with bacon.

It looks sooo delicious once its in the bowls with the bacon on top! Enjoy!

Honey Mustard Roasted Chicken

Honey Mustard Roasted Chicken from Rachel via sparkpeople.com

Rich, flavorful honey mustard chicken with carrots and potatoes.

INGREDIENTS

• 1 lb. potatoes, cut into wedges
  
  
• 2 lbs. chicken, rinsed
  
  
• 6 medium carrots, sliced
  
  
• 2 Tablespoons olive oil
  
  
• 1-1/2 Tablespoons honey
  
  
• 3 Tablespoons mustard
  
  
• 1 teaspoon dried rosemary
  
  
• 2 heads garlic, peeled
  
  
• salt and pepper to taste
  
  

DIRECTIONS
1. Preheat oven to 425 degrees F.
2. In a shallow pan, toss potatoes and carrots with oil, salt and pepper.
3. Nestle peeled garlic cloves amongst the vegetables and scatter the rosemary on top.
4. Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
5. Meanwhile, stir the mustard and honey together.
6. Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
7. Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.


Makes 4 servings.

Cheesy Ham and Potatoes

Cheesy Ham and Potatoes from http://jbeanrecipes.blogspot.com/2009/09/cheesy-ham-and-potatoes.html

I got this recipe from Coleen's Recipes who got it from Carries Cooking and Recipes who got it from Melissa d'Arabian, winner of The Next Food Network Star. And not one of our recipes are the same... we all tweaked it! But 'tis the nature of recipes. While my version didn't turn out exactly as I planned/hoped, it was really delicious and we'll be making it again.

Ingredients:
2 large potatoes, peeled and diced very small
1 cup ham, chopped very small
1 cup colby jack cheese, shredded
1/2 tsp salt
1/4 pepper
Heavy cream (2 Tbsp per serving)

Although this makes 12 individual cheesy ham & potato servings, it could easily be cut down to serve only 2 people by halving the recipe. An adult can easily eat 2 servings. And they warm up well for the next day.

Directions:

Chop potatoes very small.

Add ham.

Add cheese.Mix all together.Spray muffin tins with Pam. Spoon potato/ham/cheese mixture into each cup.Using a Tbsp, pour 2 Tbsp into each cup. Cover with foil. And bake for 20 minutes at 375. You will want a cookie sheet on the bottom rack because some of the cream will boil over (but only a little). After 20 minutes, remove the foil and bake an additional 20 minutes. At the last 5 minutes, put the oven on HI broil. Remove from oven and let set for 5 minutes. Carefully remove from muffin tin with a spoon.

Now, here is where mine went awry. Mine did not solidify into little cake-like potato patties like Coleen's. I think my potatoes may have needed to be a little smaller, maybe somewhere between chopped and shredded. But they still tasted so wonderful. I'll still be making them again. I ended up scooping them all out and putting them in a dish and serving it that way. It was okay. I was disappointed in the presentation but the taste was so good I didn't really care anymore. And I really liked the potatoes being cut up so small. My family absolutely loved them. We served them with chicken, but they'd be a great side dish for any meal. I also think they'd be great served at breakfast as well. They are super easy and all in one dish. That's my kind of meal!

Chicken Cordon Blue Pizza

Chicken Cordon Blue Pizza by Cathrine Dokos Morris

Roberts Alfredo Sauce:

1 pt Heavy cream

1/2 c. butter

1 tsp garlic powder

3 tbsp. cream cheese

1/2 to a 1 cup of Parmesan cheese just as much as you like I do a cup

On top of Pizza crust I use the pillsbury refrigerated ones and cook them at 400 for 5 mins before topping them..

Canadian bacon (or ham)

bacon crumbled ( I use the real bacon bits from sams club)

Green onions chopped

tomato's chopped

and chicken chopped into thin slices. I cook it with garlic and salt and pepper just however you like it. Cover with Mozzarella cheese and I put a small amount of Mozzarella cheese down on top of the sauce to help keep everything in place.

Then bake at 400 for 10 min or until cheese is melted then broil till cheese is nice and bubbly.. =)

Also can do this with pasta and make a dish same why. it is yummy and a lot less work but not as good. =)

Panini – Provolone & Salami

Panini – Provolone & Salami Rachel Betteridge

Low-profile sliced bread (I like sourdough or garlic flavor)

Classico Pesto

Sliced Provolone cheese

Sliced Cotto Salami (with peppercorns)

Tomato, sliced

Spinach leaves

Olive oil to brush on bread/ or butter (sometimes I do garlic butter)

Heat up your George Foreman or Panini Grill.

Assemble sandwich: spread a tsp or pesto on each slice of bread; layer salami first, cheese, tomato and then spinach. Oil or butter outside slices of bread for grill. Place Panini’s on grill and grill for 4-5 minutes.

Simple and Delicious! Nice for a change-up!

Roast Beef Melts

Roast Beef Melts from Ellie Collins

Roast beef
Provolone sliced cheese (or whatever cheese you want)
Green chiles
Au Jus packet
Sandwich rolls

Heat a little bit on water in a pan and heat roast beef in pan- can tear up a little. While heating meat, brush rolls with butter on both sides and broil very briefly in oven, with the rolls open. Heap roast beef on sandwich, place green chiles on top, and top with cheese. Put in oven under broil to heat, very briefly, until cheese is melted.

While heating, mix up Au Jus sauce (use water from heating roast beef). Very yummy, and very quick to make!

Low-fat Thai Curry

Low-fat Thai Curry

2 Tbsp Green Curry Paste (can find at the grocery store in Asian foods aisle)

2 Tbsp Asian Fish Sauce (can find at the grocery store in Asian foods aisle)

1 can chicken broth

1 can light coconut milk

2 Tsp. crushed red pepper (or more for more spicy recipe)

1 Thinly sliced yellow onion

1 Green Bell Pepper

1 Red Bell Pepper

1 lb. meat of choice - frozen shimp, chicken, beef or pork

Parsley and Cilantro to taste

Slice peppers and onion into thin strips and sautee in olive oil in a pan.

While peppers are cooking, combine coconut milk and chicken broth, bring to simmer, add fish sauce, curry paste, and crushed peppers. When the onion, green peppers and red peppers have cooked (onions are clear-ish and browning), add them to the curry sauce. Bring to low boil.

Cut meat into small chunks or stips if needed. Add raw meat to boiling curry mixture and let cook until meat is cooked thru.

Add spices (cilantro, ginger, "Five Chinese Spices", parsley, salt, pepper, etc.) to taste.

Serve over steaming sticky white rice or jasmine rice.

Also tastes REALLY GOOD with pineapple chunks. You can get really creative with the veggies and stuff you mix in.

Chicken Posole

Chicken Posole by Cecy Wheeler

1 tablespoon olive oil

2 medium onions, chopped

8 garlic cloves, minced

1/3 cup tomato paste

3 tablespoons chili powder

1 teaspoon dried oregano

4 cans (14.5 ounces each) reduced-sodium chicken broth

4 cans (15 ounces each) white hominy, drained

6 3/4 cups shredded cooked chicken or pork meat (2 pounds)

Coarse salt and ground pepper

Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.

2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)

4. To serve, divide among bowls, and garnish as desired.

Layered Southwestern Salad

Layered Southwestern Salad

Layer in a trifle bowl or simply mix together:

2 heads Romaine Lettuce, washed & torn

3 tomatoes, chopped

1 can black beans, rinsed & drained

1 small red onion, chopped

1 cup shredded Monterey jack cheese

1 can corn with red & green peppers, rinsed & drained

1 can olives, drained & sliced

crushed tortilla chips (garnish)

Dressing:

1/3 cup cilantro

½ cup fresh lime juice

½ cup olive oil

½ cup sour cream

1 tsp. sugar

½ tsp. salt

½ tsp. pepper

Blend all of the dressing ingredients in a blender. Let everyone help themselves.

If you want this to be more of a main dish, purchase a rotisserie chicken & tear into bite size pieces. Add to salad mixture.

Possey Stew

Possey Stew by Peggy Whipple

1 – 1 ½ lbs. hamburger

2 cans ranch style beans

1 can hominy

2 cans tomatoes blended

1 4 oz. can diced green chiles

1 16oz. can whole kernel corn

1 onion chopped

1 tsp garlic salt

Salt and pepper

Brown hamburger in large pot. Drain Fat. Add remaining ingredients. Mix well. Simmer 30 minutes.

Enjoy! This can also be put into a crock pot on low for 4-6 hrs.

Tex-Mex Salad

Tex-Mex Salad

Hearts of romaine lettuce, shredded

fresh corn kernels

black beans

kidney beans

olives

avocado slices

grape tomatoes or sliced tomatoes

cheddar cheese, shredded

Toss all ingredients and serve with creamy cilantro dressing.

Creamy Cilantro Dressing

1 cup mayonnaise

1/3 cup milk

1/4 cup finely minced cilantro

2 t lime juice

1 t white wine vinegar

1 t sugar

1 t minced garlic

1 t minced onion

1/2 t salt

1/8 t black pepper

1/8 t cumin

Whisk the dressing together until smooth

Over night salad

Over night salad by Cathrine Dokos Morris

Layer in LG bowl or pan

1 bag of lettuce

green onions

red bell pepper

1 pkg of frozen peas (Sweet ones)

Cheddar Cheese

Real Bacon Bits

Ham and turkey chopped up

Black Olives

all this can be changed for what ever you like on a salad..

Red Wine Dressing

2 cups of Mayo

2 Tablespoons Red Wine Vinegar

2 Tablespoons sugar

The normal way is 1/2 of this but that is not enough dressing for me so I double it.

Red Turkey Enchiladas

Red Turkey Enchiladas by Ellie Collins

Put 3 Tbsp of oil in pan and get HOT

Add 3 Tbsp of flour- mix up good
Add 3 Tbsp red chili powder- mix good
Add 2 c. chicken broth (or water)

Add garlic salt/powder and ground pepper to taste.

Put corn tortillas in hot oil for a few sec on each side.

Put beans/cheese and turkey (or meat) in corn tortillas, wrap up and put in dish.

Put sauce on top and top with cheese. (Don't put sauce in tortillas- makes it soggy)

Bake at 350 uncovered for 20-30 minutes.

Tiffany's Fantastic Mac & Cheese

Tiffany's Fantastic Mac & Cheese by Tiffany Vranes

Here's the recipe for 1 cup worth- double or make according to amount wanted.

2 cups makes 9x9" pan
3 cups makes a 9x13" pan.

Put macaroni noodles or desired noodle type on the stove to cook then start white sauce:
(1 cup of noodles for 1 cup of sauce)

White Sauce (for 1 cup of sauce):
2 TBS butter
2 TBS flour
1/4 tsp salt
1 c. milk (slowly mix in)
1 inch think chunk of velveeta cheese
Mix till melted

After noodles are cooked drain and put in dish. Pour sauce over noodles when melted and stir. Let sit for a minute and turn on oven to 350. Cook for 10-20 minutes uncovered (depends on consistency wanted!) Be careful not to overcook.