Chicken Casserole

2-3 boneless chicken breasts (cut, and boiled)
1 large can cream of mushroom (i use low fat soups)
1 small can cream of celery
1 small can cream of chicken
8 oz velveeta (melted) *OPTIONAL
egg noodles (cooked)
1 box stuffing mix


place boiled chicken in large long casserole dish
add cooked noodles to top of chicken
mix soups, and melted cheese in bowl, then add to top of noodles
bake in oven for approx 30 min @ 375.

mix about a 1/3 cup of water with stuffing mix to "dampen" it a bit, then add to top of casserole, and bake for an additional 15 minutes.

this was a recipe i have "made up" by experimenting over the years, and this seems to be the family fav.

i usually make a little extra chicken, and make a smaller casserole to freeze. works GREAT for a quick meal later the next week!
enjoy!!

Recipe from Lea Ann Gauer

Meatball Stew

1 pound ground beef
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme leaves, crushed
1 egg
1 clove garlic, minced
2 tablespoons vegetable oil
1 can French Onion soup
1/4 cup water
3 medium potatoes, peeled and quartered
3 medium carrots, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon chopped fresh parsley

In medium bowl, combine ground beef, bread crumbs, thyme, egg and  garlic; mix thoroughly.  Shape into 20 meatballs.
In skillet over medium heat, in hot oil, cook meatballs until browned on all sides.  Pour off fat.
Stir soup and water into skillet; stir in potatoes, carrots and onion.  Heat to boiling.  Reduce heat to low.  Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed.  Garnish with parsley.
Makes 4 servings.

Taken from Great American Brand Name Recipes Cookbook

Beef Ziti Bake

1 lb extra lean ground beef
1 tbsp. onion powder
1 tbsp. dried sweet pepper flakes
1 14 1/2 oz. can stewed tomatoes with bell pepper and onion  - do not drain
1 8 oz. can tomato sauce
1 tsp. Italian seasoning
1/2 tsp. garlic powder
8 oz. ziti pasta, cooked and drained
2 cups shredded mozzarella cheese, divided
1/2 cup Parmesan cheese

Preheat oven to 350.  Spray 9x13 baking dish with cooking spray.  Spray nonstick skillet with cooking spray and heat over medium-high heat.  Add ground beef, onion powder, and pepper flakes.  Cook, stirring frequently, until beef is browned and crumbled.  Add stewed tomatoes, tomato sauce, Italian seasoning, and garlic powder; mix well.  Add cooked ziti and 1 cup mozzarella cheese.  Spoon mixture into baking dish; top with remaining mozzarella and Parmesan cheese.  Bake 30-35 minutes until lightly browned and bubbly hot.  Remove from oven and let stand 5-10 minutes before serving.

Taken from The Busy Mom's Make It Quick Cookbook

Bean Dip

2 cans refried beans
1 container guacamole
1 cup sour cream
1 pkg taco season
1/2 cup mayo

In a dish layer beans and guacamole.  Mix sour cream, mayo and taco season then layer on top of beans and guacamole.  Top with grated cheese, tomatoes, olives and green onions.  Serve with chips. 

This recipe comes from my good friend Olga. 

Family Frozen Peach Cocktail

2 cups sugar
12 large peaches peeled and sliced
1/2 cup fresh lemon juice
1 1/2 cups orange juice
1 (20 ounce) can crushed pineapple, undrained

Sprinkle sugar over peaches and let stand.  Combine juices.  Add pineapple to juices and pour over the peaches.  Freeze in 4 one-pint bags or 2 one-quart bags.  To serve, thaw slowly in refrigerator for 4 hours or about 2 to 3 hours at room temperature.  Add bananas or berries if desired when ready to serve.  Makes approximately 4 pints.

Taken from The Essential Mormon Cookbook

Tuna Sourdough Sub Sandwiches

1 12-oz can chunk light tuna in water - drained
1/2 cup diced celery
1 small apple, diced
1/4 cup raisins (optional)
1/4 cup mayo
1/2 tsp. onion powder
1/4 tsp. dry mustard
4 sourdough sandwich rolls, cut in half

optional:
lettuce, tomato, onion, Dijon mustard

Combine tuna, celery, apple, and raisins in medium bowl; mix well.  Combine mayo, onion powder, and dry mustard in small bowl; mix well.  Add to tuna mixture and toss until coated.  Divide tuna mixture and spoon onto 4 sourdough bread halves.  Garnish with lettuce, tomatoes, Dijon and onions as desired. 

Serves 4.  Taken from The Busy Mom's Make It Quick Cookbook

Broccoli Salad

2 bunches fresh broccoli cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)

In large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish.  Pour desired amount of dressing over salad.  Stir briefly.  Serve the same day.

Broccoli salad dressing:
1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Makes 6 servings.  Taken from The Essential Mormon Cookbook

Carrot Soup

- 1 onion, chopped
- 1 garlic clove, chopped
- 450g carrots
- 1 pint chicken stock
- Pinch of sugar
- 150ml single cream

1: Gently fry onion and garlic in a little oil until soft and golden, not brown.
2: Add chopped carrots, chicken stock and sugar and cook until carrots are soft.
3: Blend using a food processor or hand blender.
4: Return to heat and add cream.
5: Serve with fresh bread.





Recipe from Naomi Miles.  She recommends using this website to make conversions if needed -
http://www.france-property-and-information.com/cooking_converter.htm

Strawberry Watermelon Slush

1 pint fresh strawberries, cleaned and hulled
2 cups seeded and cubed watermelon
1/3 cup sugar
1/4 cup lemon juice from concentrate
2 cups ice cubes

In blender, combine all ingredients except ice; blend well.  Gradually add ice, blending until smooth.  Serve immediately.  Makes about 1 quart

Taken from Light Cooking Cookbook

Pork Chops with Dijon Cream Sauce

4 boneless center-cut pork loin chops
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
1/3 cup chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup half-and-half

Sprinkle both sides of chops evenly with salt and pepper.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add chops to skillet, and cook 3 to 4 minutes on each side or until browned.  Remove chops from skillet, and keep warm.
Add broth to skillet, stirring to loosen browned bits.  Combine mustard and half-and-half; add to skillet.  Reduce heat, and simmer 7 minutes or until sauce is thickened slightly.  Spoon sauce over chops.
Serves 4.

Taken from Cooking Light 5 Ingredient 15 Minute Cookbook

Tomato Basil Pasta Salad

3 large ripe tomatoes, coarsely chopped
1/3 cup chopped red onion
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/3 teaspoon each salt and pepper
1/4 teaspoon dried oregano
12 oz. fusilli pasta or your favorite pasta
1 cup fresh basil leaves, cut into thin strips

Put tomatoes, onion, oil, vinegar, garlic, salt, pepper and oregano in large bowl; toss.  Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.  Cook pasta in large pot of lightly salted boiling water as package directs.  Drain and add to bowl with tomatoes.  Lightly toss.  Let come to room temperature.  Add basil; toss.  Serve or refrigerate up to 1 day.  Serve 8.

Salsa Verde Turkey Tacos

1 lb ground turkey

1 jar Salsa Verde

1 White Onion - Diced

Cilantro (to taste)

Jalapeno (to taste)

 

Brown ground turkey, with onion, cilantro and jalapeno till cooked. Add jar of Salsa Verde - cook for 15- 20 minutes on low heat stirring as needed.

 

Serve on warmed tortillas with sliced avacado, shredded lettuce, tomato,  and Mexican cheese....YUM!!

 

This recipe from Michele Coomer which she got off the Biggest Loser page a couple years ago.

Birthday Party Cupcakes

1 cup soft margarine
generous 1 1/8 cups sugar
4 eggs
1 5/8 cups self-rising white flour

Topping
3/4 cup butter, softened
3 cups confectioners' sugar
cake decorating sprinkles

*Preheat the oven to 350.  Put 24 paper baking cases in a muffin pan.

*Put the margarine, sugar, eggs, and flour in a large bowl and, using an electric hand whisk, beat together until just smooth.  Spoon the batter into the paper cases.

*Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen, golden brown, and firm to the touch.  Transfer to a wire rack and let cool.

*To make the frosting, put the butter in a bowl and beat until fluffy.  Sift in the confectioners' sugar and beat together until smooth and creamy.

*When the cupcakes are cold, spread the frosting on top of each cupcake, then decorate to your choice and, if desired, place a candle in the top of each.

Taken from "Cupcakes" by Susanna Tee

Anniversary Chicken

This creamy chicken recipe has a delectable mixture of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. Perfect for a special dinner or any meal you want a chicken dish that tastes out of the ordinary.

Ingredients:

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet, heat oil over medium-high heat.

3. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.

5. Sprinkle with cheese, green onions and bacon bits.

6. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Recipe from Amanda Cumming who says: This one is a new one for our family but has quickly become a family favorite I got the recipe from this site www.momswhothink.com

Sauerbraten Burgers

1/2 cup crushed gingersnaps (8 cookies)
1 8-ounce can tomato sauce
1/4 cup finely chopped onion
1/4 cup raisins (I make these optional)
1/2 teaspoon salt
1 pound ground beef
1/3 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon prepared mustard
Dash pepper
Hot cooked rice or noodles

Reserve 2 tablespoons of the crushed gingersnaps.  Mix remaining gingersnaps with 2 tablespoons of the tomato sauce, the onion, raisins, and salt.  Add meat; mix well.  Shape into four 3/4 inch thick patties; brown in a skillet.  Drain off fat.  Combine remaining tomato sauce, water, brown sugar, vinegar, mustard, and pepper.  Pour over burgers.  Cover;  simmer 10 to 15 minutes, spooning sauce over meat.  Remove burgers; keep warm.

Stir reserved crushed gingersnaps into sauce in skillet.  Cook and stir till bubbly.  Skim off excess fat.  Pour some sauce over burgers; pass remaining sauce.  Serve with noodles or rice.
Makes 4 servings.

Taken from Better Homes and Gardens New Cook Book

BLT Bow Tie Pasta

2 ½ c. uncooked bow tie pasta

6 c. torn romaine lettuce

1 ½ c. cubed chicken breast

1 medium tomato, diced

4 bacon strips, cooked and crumbled

1/3 c. mayo

¼ c. water

1 T. BBQ sauce

1 ½ t. white vinegar

¼ t. pepper

Cook pasta according to package directions.  Drain and rinse under cold water.  In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon.  In a small bowl, whisk together the mayo, water, BBQ sauce, vinegar and pepper.  Pour over pasta mixture; toss to coat evenly.  Serve immediately.

This recipe from Sara Smith who got it from allrecipes.com (http://allrecipes.com/Recipe/BLT-Bow-Tie-Pasta-Salad/Detail.aspx)