SUNDAY CHICKEN

2 boneless,skinless chicken breasts
1 can cream of chicken soup
8 ounces of cream cheese
1 package dry Italian dressing

Mix soup, cream cheese and dressing together. Place chicken in crock pot and cover with mixture. Cook on low for 4-5 hours. Serve over rice. This is such an easy and delicious meal.

HONEY BARBEQUED RIBS

3 pounds boneless pork ribs
½ teaspoon garlic salt
½ teaspoon pepper
1 cup ketchup
½ cup brown sugar
½ cup honey
¼ cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 ½ teaspoons liquid smoke

Place pork ribs in the bottom of slow cooker. Cover and cook on high for 3 hours. Drain and discard the liquid. Reduce heat to low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on low for 3 hours. Remove from slow cooker and allow to cool. Serve over rice.

MUSHROOM & BAY LEAF CHICKEN

6 boneless, skinless chicken breasts, sliced into cutlets
1 tablespoon olive oil
1 clove garlic, minced
1 ½ teaspoon salt
1 ½ teaspoon oregano
1 ½ teaspoon pepper
½ cup parmesan cheese
1 ½ cups fresh mushrooms, sliced
4 whole bay leaves

Preheat oven to 380°. Put olive oil in the bottom of a Pyrex casserole dish. Heat in oven for 10 minutes. Remove and immediately put chicken cutlets into Pyrex. Sprinkle with half of garlic, salt, oregano, pepper, and parmesan. Bake for 20 minutes. Flip each cutlet and again coat with the remaining garlic, salt, oregano, pepper, and parmesan. Add mushrooms and bay leaves. Bake for another 15-20 minutes.

STUFFED SHELLS

1 box big shells
1 can chopped green chilies
1 16 oz container cottage cheese
1 16 oz container ricotta cheese
1 cup shredded mozzarella cheese
1 cup 100% grated parmesan cheese
1 egg
Salt and pepper
Jar of spaghetti sauce

Cook noodles. Mix chilies, cottage cheese, ricotta cheese, egg, salt, pepper and parmesan. Stuff noodles with filling. Line a casserole dish with half of the spaghetti sauce. Place stuffed shells into casserole dish and spoon remaining spaghetti sauce over noodles. Cover with mozzarella cheese and bake for 45 minutes at 350.

GIADA'S LASAGNA ROLLS

I found this recipe here and tried it last night and we really enjoyed it. It was a fun process - you should try it!

Bechamel Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Set aside.

Preheat the oven to 450 degrees F.

Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup marinara over rolls and sprinkle with remaining cheese.

Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

GINGER LEMONADE

Ingredients
6 cups water, divided
1 1/4 cups sugar
1/4 cup grated peeled fresh ginger
1 1/4 cups fresh lemon juice (about 7 large lemons)
1/4 cup fresh lime juice
Lemon slices (optional)
Lime slices (optional)

Preparation
Combine 1 cup water, sugar, and ginger in a small saucepan; bring to a boil, and cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; cool. Strain ginger mixture through a sieve into a pitcher, and discard solids. Add 5 cups water and juices, and stir well. Serve over ice, and garnish with lemon and lime slices, if desired.

MUFFULETTAS

Ingredients
Olive Salad:
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

Muffuletta:
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices provolone
12 (1-ounce) slices ham
12 (1-ounce) slices salami
6 cups gourmet salad greens

Preparation
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
Yield
12 servings

MUSHROOM RAVIOLI WITH LEMON-CAPER MAYONNAISE

Ingredients
Mayonnaise:
3/4 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons capers
2 teaspoons anchovy paste or 4 anchovy fillets, mashed

Ravioli:
4 cups sliced shiitake mushroom caps (about 1 pound)
4 cups sliced button mushrooms (about 1 pound)
Cooking spray
1/2 cup finely chopped shallots
1 1/2 teaspoons chopped fresh thyme leaves
3 garlic cloves, minced
1/3 cup dry sherry
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free sour cream
Cooking spray
48 wonton wrappers

Preparation
To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill. To prepare ravioli, place shiitake mushrooms in a food processor; pulse 6 times or until finely chopped. Remove from processor. Place button mushrooms in food processor; pulse 10 times or until finely chopped. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, thyme, and garlic; sauté 15 minutes or until tender. Add sherry; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in Parmesan, salt, and pepper. Place mushroom mixture in a bowl; let stand 10 minutes. Stir in sour cream.
Preheat oven to 425°.

Coat 2 baking sheets with cooking spray. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons mushroom mixture into center of wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges with a fork to seal, forming a triangle. Place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray. Bake at 425° for 14 minutes or until golden brown, turning once. Serve with mayonnaise.

Yield 16 servings

TOMATO, MOZZERELLA & TORTELLINI SALAD

1 bag mixed greens
¾ cup cherry tomatoes
1 container fresh mozzarella balls
1 ½ cups cheese tortellini
¾ cup asparagus (cooked al dente)
Zesty Italian Dressing packet
Balsamic Vinegar
Olive Oil

If fresh mozzarella is not available in bite-sized balls, you can use larger fresh mozzarella and cut to bite-sized pieces. Cook cheese tortellini according to package directions then rinse with cold water. Blanch asparagus – or slightly boil until still crispy then cool. Mix the Zesty Italian Dressing packet according to directions replacing vinegar with balsamic vinegar. All ingredients should be cold before mixing. Combine and toss before serving.

VEGETABLE CHOWDER

3 carrots - finely chopped
1 onion - chopped
2 Tablespoons butter

Sautee above ingredients in a pot.
Add:
4 Cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon sage
Bring to a boil;
Add:
2 yukon gold potatoes - peeled and diced
4 C. corn kernals
2 C. half and half.
Reduce heat to med. cover and simmer about 15-20 min. or until vegetables are tender.
Mix 3 tablespoons water and 3 tablespoons cornstarch in seperate bowl.
Stir into soup. Boil for a minute or two. Add 1 1/2 teaspoon salt.
Makes 8 servings. Also reheats very well!

ASIAN COLESLAW

1 bag Fresh Express coleslaw (or grate carrots, green &purple cabbage)
6-9 baby peppers, sliced (red, yellow & orange)
2 green onions, sliced
1/4 c chopped cilantro
1/4 c sliced almonds or peanuts
1/3 c Ken's Lite Asian Sesame salad dressing
1/2 c chopped grilled chicken (optional)

Mix all together & Enjoy - prep time: 5-10 minutes!

SUPER MOIST PUMPKIN CHOCOLATE CHIP MUFFINS

1 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon allspice
1/3 cup oil
½ cup sugar
1 egg
½ c. milk
1 teaspoon vanilla
1 cup pumpkin
1 ½ cups chocolate chips

Combine ingredients, spoon into greased muffin tins, bake at 350 degrees for 15-20 minutes.

CHOCOLATE CHIP ZUCCHINI BREAD

3 eggs well beaten
1 cup cooking oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon soda
1 teaspoon salt
3 teaspoons cinnamon
¼ teaspoon baking powder
½ package chocolate chips

Cream the first three ingredients. Add remaining ingredients. Place in loaf pans and bake at 350 degrees until done. Makes one large loaf.

JUDY’S HOMEMADE BREAD

15 cups of flour
4 heaping teaspoons of salt
4 teaspoons of sugar
¼ cup of dry yeast
½ cup of oil
6 cups of hot water
1 cup of warm water

Combine flour and salt in a large bowl and set aside. In another bowl combine yeast, sugar, and the 1 cup of warm water. Stir and let rise for 1 minute and then add the oil.

Add the 6 cups of hot water to flour and salt, stir a little create a small well in the middle; add the yeast mixture. Knead dough. Add additional water as needed. Pat with oil and let dough rest for 20 minutes. Knead again for at least 5 minutes. Let rise again until it has doubled in size. Shape loaves. Let rise ¾ of an inch over the top of the bread pans. Bake at 350 for 30-35 minutes or until golden brown. Makes 5 medium loaves.

ACORN SQUASH SOUP

4 ½ lbs acorn squash washed and cut
1 tsp dry thyme
½ cup chopped onion
5 cups chicken broth
¼ cup butter
½ cup sour cream
2 tbsp dried chives
8 slices bacon – fried, crisp & crumbled

Place squash cut side down and bake until tender, about 40 minutes. Let cool slightly and scoop out flesh with a spoon. Meanwhile, in a large skillet melt butter over low heat and add onions, thyme and chives. Cook and stir continuously until soft, then stir in stock and squash. In small batches, place in blender and puree until smooth. Pour back into pan and season with salt and pepper. Serve with a dollop of sour cream and crumbled bacon.

NORDSTROM'S PISTACIO CHICKEN SALAD

Mixture of romaine lettuce and spinach leaves
2 cups cooked grilled chicken breast pieces
1 cup fresh strawberries, sliced
¾ cup dried cranberries
¾ cup red grapes, halved
¾ cup shelled pistachios
1 bottle Dark Cherry Balsamic Vinaigrette Dressing from Nordstrom Café

Combine ingredients and toss with dressing just before serving.

CURRY CHICKEN

4 chicken breasts, diced and seasoned with salt and pepper and curry powder
1 teaspoon olive oil
1 cup celery, chopped
1 cup carrots, chopped
1 cup onion, chopped
3 tablespoons curry powder, or to taste
2 chicken bouillon cubes
1 clove garlic, minced
1 cup sour cream or ¾ cup coconut milk [optional]

Combine first 8 ingredients in a deep wok until cooked. Add sour cream [and coconut milk if desired] and simmer for 10 minutes. Serve over steamed white rice. The coconut milk makes more of a traditional Thai curry and the sour cream makes a creamier Indian style curry.

GREEK SALAD

4 ounces cooked chicken breast sliced

Dressing:
1 ½ tablespoons olive oil
1 ½ tablespoons lemon juice
1 clove garlic, mashed
½ teaspoon lemon pepper seasoning
¼ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil

Salad:
2 cups romaine lettuce
¼ cup cucumber, sliced
½ tomato, chopped
1/8 cup red onion, thinly sliced
1 tablespoon sliced black olives
1 tablespoon reduced-fat feta cheese, crumbled

Whisk together dressing ingredients and pour over cooked, sliced chicken breast. Marinate in refrigerator at least one hour. Make salad and toss with chicken and dressing. Makes 1 serving.

FIESTA PASTA SALAD

1 12 oz package small twist noodles
1 can of garbanzo beans
1 can of kidney beans
1 can of corn
1 small can of sliced olives
½ purple onion, finely chopped
½ red pepper, finely chopped
½ green pepper, finely chopped
1 package of Fiesta Ranch Dressing [powder package usually found at Smith’s]
2 cups buttermilk
2 cups of mayonnaise
Tomato, chopped
Avocado, chopped
Cheddar cheese, shredded
½ bag of Fritos corn chips

Cook noodles, rinse, drain. Rinse and drain beans and corn. Combine the first 8 ingredients. Make dressing using Fiesta Ranch package, buttermilk, and mayonnaise. Pour over salad enough to coat. Stir and let it sit. Add more. Before serving add the rest. Makes a large salad for a group.

HOT SAUSAGE DIP

1 tube package of Jimmy Dean Hot Sausage
½ onion, chopped
½ green pepper, chopped
8 oz container of sour cream
8 oz container of cream cheese
1 can of chopped tomatoes
1 can of green chilies, diced
Onion salt and garlic salt to taste

Brown meat and add onion, green pepper until soft. Add remaining ingredients and simmer. Serve warm with tortilla chips

CHUNKY NO COOK AVOCADO SOUP

14.5 ounce can non fat chicken broth
2 ripe Avocados
1/2 c reduced fat sour cream chilled
1/2 c low fat milk well chilled
Juice of 1 large lemon
1/8 tsp cayenne pepper
1 tsp salt
1/4 c chopped white onion
1/4 c finely chopped cilantro

Freeze broth for 10 min. Peel & mash avocados - save 1/2 of one & cut in chunks. Mix sour cream, milk, lemon, cayenne, salt and mashed avocado. Stir in chilled chicken broth. Put mixture in freezer for a few min to chill. Put avocado, onion & cilantro on top to garnish.

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

2 tablespoons butter
1/4 cup cocoa
1/2 cup sugar (I use cane sugar)
1/4 cup milk (I use condensed or whole milk)
dash salt
1 tsp. pure vanilla
1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal)
1 1/2 cups UNCOOKED oatmeal

Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.
Add the sugar, milk and salt. Blend well.

Microwave on high for 1 minute 10 seconds to bring to a full boil. (Should you need to microwave the batter some more, do so in 10 second increments.) You want a full boil, but because it will continue to cook for awhile once it's removed from the microwave, heating it too long can cause the mixture to scorch.)
Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.
Makes 12 cookies.

NO-BAKE PEANUT OATMEAL DROPS

Try this easy and delicious no-bake cookie recipe! This recipe makes about 2 1/2 dozen cookies.

1 cup sugar
1/4 cup butter
1/3 cup evaporated milk
1 cup peanut butter
1/2 tsp. vanilla
1 cup rolled oats
1/2 cup peanuts
Bring the sugar, butter, and milk to a rolling boil. Boil for 3 minutes, stirring frequently. Remove from heat and stir in the the peanut butter, vanilla, rolled oats, and peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set.

MELTAWAYS

½ lb. butter
¾ cup cornstarch
1/3 cup powdered sugar
1 cup flour

Mix with hands until stiff. It will be slightly sticky. Using a little flour, roll into 1” balls and place on a lightly greased cookie sheet. Press thumb print into cookie and bake at 350 degrees for 12 minutes. Cool and then fill thumb print with cream cheese frosting – color of your choice. These cookies are very rich and fragile.

Holiday Variations:
Valentines – press two thumbprints into cookies to form a heart and then fill with pink frosting.
Easter – make thumbprint oval shaped and fill with frosting of various pastel colors to mimic Easter eggs.
Fourth of July – fill with red, white, and blue colored frosting.
Halloween – fill center with orange frosting and make green frosting stems to create a pumpkin.

NICOLE'S CHOCOLATE CHIP COOKIES

½ cup shortening
1 ½ cup brown sugar
1 ½ cup white sugar
4 beaten eggs
2 tsp vanilla
2 tsp baking soda
1 tsp salt
4 ½ cups flour
1 package milk chocolate chips

Cream together shortening, sugar, eggs and vanilla; add dry ingredients and finally chocolate chips. Bake at 375° for 8-10 minutes. My secret is using an air bake cookie sheet and taking them out of the oven while they are still cooking (for soft and chewy cookies).

FIESTA STUFFED PEPPERS

1/2 cup cooked long-grain white rice
1 1/2 pounds lean ground beef
1 onion, finely chopped
1 egg
1/2 teaspoon salt
1 3/4 cups salsa, divided
1 orange bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 red bell pepper, halved and seeded

Preheat oven to 350 degrees F. Lightly grease a medium baking dish. In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.

Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F.