Taco Bake

Ingredients

1to 1 1/4 lb. lean ground beef
1(1-oz.) pkg. Taco Seasoning Mix
1/2 cup water
1/4 cup chopped onions
1/3cup sliced stuffed green olives or pitted ripe olives
1(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 1/2to 2 cups crushed corn chips
1(8-oz.) container (1 cup) sour cream
4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce
Diced Tomatoes
Avocado slices, if desired
Salsa


Directions

Heat oven to 375°F. Cook ground beef and onions in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.

Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.

Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.

Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce, tomatoes, salsa and avocado.



To make ahead, assemble pie and cover with foil; refrigerate. Uncover; bake as directed above.

To reheat, bake, uncovered, at 350°F for 10 to 15 minutes or until hot.

Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.

Cinnamon-Raisin Bread Pudding

Ingredients
1 cup cubed cinnamon-raisin bread
1 egg
2/3 cup 2% milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins


Directions

Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.

Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.

Sauerkraut and Pork Chops

Ingredients

4 (3/4 inch thick) center cut pork chops

2 tablespoons cooking oil

1 cup chopped onion

1/4 teaspoon pepper

1 (14.5 ounce) can chicken broth (or 1 bottle beer)

1/2 teaspoon caraway seed

1/4 teaspoon celery seed

1 (16 ounce) bag sauerkraut, drained

1 red apple, cored and chopped

4 bacon strips, cooked and crumbled (optional)

Directions

In a skillet, brown pork chops in oil; drain. Stir in onion, pepper, broth, caraway seed and celery seed. Cover and cook over medium heat for 45-50 minutes. Add sauerkraut and apple. Cover and simmer 10-15 minutes or until heated through. Before serving, sprinkle with bacon if desired.

Flour Dumplings

Ingredients:

4 cups all-purpose flour

1/4 teaspoon salt

water, as needed (about 2 cups)


Directions:

Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.

Knead in the bowl or on a lightly floured board until smooth.

Break off pieces about the size of a baseball and roll between your hands.

(Optional: Refrigerate on wax paper overnight)

Immerse into salted boiling water and cook for 15-20 minutes.



This recipe is dedicated to my Grandma Flournoy <3

Root Vegetable Fries

1 medium sweet potato
2 large carrots
1 large (or 3 small) beets
1 large turnip
1 small zucchini
1 cup sunflower seeds
¼ cup fresh oregano
2 tsp minced garlic
1 tsp paprika
2 tsp sea salt
½ cup extra virgin olive oil



Preheat oven to 350 degrees and line baking sheets with parchment paper.

Wash and peel the vegetables.  Cut them into uniform sticks.  Set aside.

Place the sunflower seeds in a mini food processor and pulse until it form a small
grain.  Add in the oregano leaves, garlic, paprika, and sea salt.  Pulse a few times to mix.

Place the vegetables into a gallon sized resealable bag and add the olive oil.  Shake the bag until the vegetables are coated
with oil.  Add in the sunflower seed mixture, seal, and shake again until evenly coated.

Place the coated vegetable fries in a single layer on the prepared baking sheets.  Bake for 30 minutes or until the fries are
tender and lightly browned.  Serve hot.

Spicy Fruit Cups

2 cups Watermelon, Cubed
2 cups Cantaloupe, Cubed
2 whole Mangos, Cubed
1 cup Pineapple, Cubed
2 cups Grapes, Halved
1 Tablespoon Chili Powder
1 Tablespoon Cayenne Pepper (optional!)
1 whole Lime, Juiced


Place watermelon, cantaloupe, mangos, pineapple and grapes in a large bowl.
Toss to combine.
Place in bowls, sprinkle with chili powder (cayenne pepper) to taste and squeeze lime juice over fruit.

Sloppy Joes

1 tsp olive oil
1 large onion (diced)
1. rib celery (diced)
1 large carrot (peeled and diced)
1 green bell pepper (diced)
2 lbs 97% lean ground beef
2 Tbsp red wine vinegar
2 Tbsp Worcestershire sauce
1 tsp paprika
4 Tbsp tomato paste
fresh ground black pepper (to taste)
2 cups water
8 whole wheat hamburger buns or Kaiser rolls


Place the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot and bell pepper. Cook for about 5 minutes stirring occasionally.

Add the ground beef and cook, stirring frequently, until it is browned.

Add the vinegar, Worcestershire, paprika, tomato paste, pepper and water. Reduce the heat to medium low and simmer for about 20 minutes stirring occasionally.

Serve over lightly toasted hamburger buns.


*Can be made ahead of time and warmed in crock pot. Also freezes well.

Vegetable Stir Fry with Peanuts

Ingredients
1/2 cup low-sodium soy sauce
4 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
4 carrots, cut into very thin strips
2 red bell peppers, thinly sliced
1 green bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 cups pea pods
1 cup green beans
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped

Directions

In a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.

Heat the oil in a large skillet over medium heat. Add the carrots, bell peppers, peas and beans and cook, tossing frequently, for 3 minutes.

Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.

Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.

Beef Sate with Peanut Dipping Sauce

Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 (1-pound) flank steak, trimmed
2 tablespoons hoisin sauce
1/4 teaspoon salt
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons light coconut milk
1 tablespoon low-sodium soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon fresh lime juice
1/2 teaspoon red curry paste


Directions:

Preheat broiler.

Cook rice according to package directions, omitting salt and fat. Drain; cover and keep warm.

Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and hoisin in a bowl; toss to coat. Thread steak onto each of 8 (8-inch) skewers; sprinkle evenly with salt. Place skewers on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness. Sprinkle skewers with cilantro.

Combine coconut milk and remaining ingredients in a bowl, stirring until smooth. Serve with skewers and rice.

Peas & Lettuce

Ingredients
4 teaspoons extra-virgin olive oil
2 cups shelled fresh peas, (3 pounds unshelled)
1 tablespoon finely chopped fresh mint
4 cups thinly sliced Boston lettuce, (about 1 small head)
1/4 teaspoon salt
Freshly ground pepper, to taste

Preparation
Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper.

Au Gratin Potatoes

Ingredients

1 cup sour cream

1 (10.75 ounce) can condensed cream of celery soup

4 1/2 cups peeled and shredded potatoes

2 cups shredded Cheddar cheese

1/2 cup chopped green onions

1 cup cornflakes cereal

1/2 cup unsalted butter, melted

1 tablespoon chopped fresh parsley (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.


In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.


Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.


Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.

BBQ Chicken

INGREDIENTS
9 chicken thighs
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups BBQ sauce
1/2 cup honey
2 tsp. mustard
2 tsp. Worcestershire sauce
1/8 tsp hot pepper sauce
Dash of garlic salt and chili powder

PREPARATION
Place the chicken in the crock pot and sprinkle salt and pepper on top of the chicken.
Combine the other ingredients in a separate bowl and then stir into the crock pot and coat the chicken.
Cook on low for 4-6 hours.

Grilled Cheese

Ingredients
Seven-grain bread
Provolone cheese slices
Cheddar cheese slices
Mozzerella cheese slices
Beefsteak tomato
Fresh basil as desired

Directions
Make sandwiches using one slice of each cheese, slice of tomato and basil.

Butter outside of both pieces of bread.

Cook on low heat until cheese is melted and bread is golden brown.

Tomato Basil Soup

Ingredients

4 tomatoes - peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste

Directions

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.


Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Grilled Pepper Salad

Ingredients
4 bell peppers, (mixed colors), halved, seeded and stemmed
1/4 cup halved and pitted oil-cured black olives
1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt

Preparation
Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Oven Fries

Ingredients
2 large Yukon Gold potatoes, cut into wedges
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, garlic, or any seasoning (optional)

Preparation
Preheat oven to 450°F.
Toss potato wedges with oil, salt and seasoning (if using). Spread the wedges out on a rimmed baking sheet.
Bake until browned and tender, turning once, about 20 minutes total.

Roast Beef and Provolone Sandwiches

Ingredients

1 (10.5 ounce) can Condensed French Onion Soup

1 tablespoon reduced sodium Worcestershire sauce

3/4 pound thinly sliced deli roast beef

4 Soft Hoagie Rolls with Sesame Seeds or 1 loaf French Bread

4 slices diced provolone cheese, cut in half

1/4 cup drained hot or mild pickled banana pepper rings

Directions

Heat the oven to 400 degrees F.


Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.


Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.


Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Alfredo Sauce

Ingredients

1/2 cup butter

1 (8 ounce) package low fat cream cheese

1 garlic clove, minced or grated

2 cups skim milk

6 ounces grated Parmesan cheese

1/8 teaspoon ground black pepper

Directions

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Serve over pasta, chicken or vegetables.

Cheesy Pasta

Ingredients:

Any kind of whole wheat pasta (I use Radiatore)

Alfredo Sauce

Velveeta Cheese

Ham

California Blend Vegetables


Directions:

Boil pasta a minute or two less than directed.

Transfer pasta, diced ham, cubed cheese, alfredo sauce and vegetables to baking dish.

Cover and Bake 20min at 350.

Chicken Quesadillas

(These measurements are just a guess. I have never actually measured anything when making this meal because it's different everytime. It's a great way to use up leftovers or as I like to call a clean out the fridge meal.)

Ingredients:

3 Cups cooked chicken breasts or thighs (or a combination of both), shredded

1 Cup Salsa

1/2 Cup yellow corn

1/2 Cup white corn

1/2 Cup black beans

1/4 Cup chicken broth

Pickled Jalapenos, chopped

Green Onions, chopped

Cilantro, chopped

Cumin

Shredded Cheese

Hot sauce (optional)


Directions:

Place all ingredients, except cheese, in crockpot and cook on low, until warm and flavors mixed through.

Place chicken mixture over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and fold in half.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half.

Serve with salsa and sour cream.

Baked Meatballs

Ingredients:
1/4 cup onions, minced
1 Tablespoon vegetable oil
2 pounds lean ground beef
2 eggs
3/4 cup bread crumbs
1/2 cup whole milk
1/8 teaspoon salt
1/2 teaspoon pepper
2 teaspoons onion powder
1/2 teaspoon garlic powder

Directions:
1. Preheat oven 400 degrees F. Grease baking sheet lightly with oil.
2. Add 1 tablespoon oil and onions to small skillet. Cook over medium heat, until tender, about 3 minutes.
3. Mix remaining ingredients together in bowl; add onions. Mix until blended, using a large serving spoon.
4. Shape beef mixture into 1- to 2-inch meatballs; place on baking sheet.
5. Bake until thoroughly cooked, about 10 to 12 minutes.

Cheesy Bread Sticks

10 ozs prepared pizza crust

1 tbsp butter (melted)

12 cup provolone cheese (shredded)

1 tbsp parmesan cheese

1 tbsp dried basil

1/4 tsp garlic salt


Preheat oven to 425.

Unroll pizza dough onto a greased cookie sheet and brush with butter.

Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.

Do not seperate strips.

Bake for 10-12 minutes or until light golden brown.

Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

Marinara Sauce

Ingredients

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh basil

2 cloves garlic, minced

1 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

Directions

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Simmer for 30 minutes, stirring occasionally.

Teriyaki Rice

Ingredients:

4 cups beef broth

4 green onions, thinly sliced

1 tablespoon fresh parsley, chopped

1/2 teaspoon garlic powder

1 teaspoon salt

4 tablespoons teriyaki sauce

2 tablespoons brown sugar

2 cups long grain rice

1 can peas and carrots

parsley or sliced green onion (to garnish)


Directions:

Place the first seven ingredients in a large saucepan, and bring to a boil.

Stir in the rice and vegetables.

Cover and simmer for 20-25 minutes.



(Add chopped, fried chicken for main dish meal.)

London Broil

Ingredients:
5 large garlic cloves
1 tablespoon salt
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1-1/2 pounds top-round or flank steak 1 1/4-inch thick

Preparation:
Combine all marinade ingredients, mixing well to dissolve the salt.
In a heavy-duty resealable plastic bag combine meat with marinade.
Seal bag, pressing out excess air.
Marinate, chilled, turning occasionally, for 4 to 6 hours.
Prepare grill.
Remove steak from marinate, letting excess drip off, and grill on an oiled rack for 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving. Cut across the grain.

Spicy Garlic Shrimp

Ingredients
2 tablespoons extra virgin olive oil4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Directions
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

(Rachel Ray)

Teriyaki Scallops

Ingredients:

9 tablespoons bottled teriyaki sauce
1 to 1 1/2 teaspoons wasabi paste
12 sea scallops
8 whole green onions
1 package whole mushrooms

6 12-inch-long metal skewers

Sesame seeds

Directions:

Preheat broiler.
Blend teriyaki sauce and 1 teaspoon wasabi in medium bowl, adding more wasabi if desired.
Transfer 3 tablespoons sauce mixture to small bowl and reserve.
Mix scallops and mushrooms into sauce in medium bowl; let stand 10 minutes.
Thread 6 scallops onto each of 2 skewers.
Thread mushrooms equally onto each of 2 skewers.
Thread all onions onto remaining 2 skewers by pushing 1 skewer through bulbs of all onions and another skewer (parallel to first) through all onions 2 inches above bulbs.
Place on broiler pan; brush with marinade.
Broil until scallops are just opaque in center, turning occasionally and brushing with marinade, about 6 minutes total.
Sprinkle with sesame seeds.
Serve with reserved sauce mixture.

Bacon Potato Corn Chowder

Ingredients

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups) -I use regular potatoes. Washed and cubed. So use whichever you have on hand

1 can (15.25 ounces) whole kernel corn, undrained

1 can (14.75 ounces) cream-style corn

1 can (12 ounces) evaporated milk or 2% milk

1 medium onion, chopped (1/2 cup)

1/2 cup diced celery

8 slices bacon, cooked and crumbled

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

Dash of Hot Sauce (optional)


Directions

In 3- to 4-quart slow cooker, mix all ingredients.

Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours).

Before serving sprinkle with shredded cheddar cheese.

Pot Roast

Ingredients:

1 (4 -5 lb) beef roast, any kind

1 (1 1/4 ounce) package brown gravy mix, dry

1/2 package dried Italian salad dressing mix

1/2 package ranch dressing mix, dry

1 bag baby carrots

5 potatoes, cut in half

1/2 cup water


Directions:

Place beef roast, potatoes and carrots in crock pot.

Mix the dried mixes together in a bowl and sprinkle over the roast.

Pour the water around the roast.

Cook on low for 7-9 hours.

Sauteed Cauliflower

Ingredients:
1 lb cauliflower
5 TBS low-sodium chicken or vegetable broth
1 tsp turmeric

Mediterranean Dressing
3 TBS extra virgin olive oil
2 tsp lemon juice
2 medium cloves garlic, pressed or chopped
sea salt and pepper to taste

Optional:
1 TBS chopped cashews
2 TBS Parmesan or Romano cheese
2 TBS chopped cilantro
1 TBS mango chutney


Directions:

Cut cauliflower florets into quarters and let sit for 5 minutes.

Press or chop garlic.

Heat 5 TBS broth in a stainless steel skillet on medium heat.

When broth begins to steam, add cauliflower and turmeric and cover. For al dente cauliflower, cook for no more than 5 minutes.

Transfer to a bowl. For more flavor, toss cauliflower with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)

Baked Talapia

Ingredients

4 tilapia fillets

3 tablespoons fresh lemon juice

1 tablespoon butter, melted (or olive oil)

1 clove garlic, finely chopped

1 teaspoon dried parsley flakes

pepper to taste


Directions

Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray.

Rinse tilapia fillets under cool water, and pat dry with paper towels.

Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Serve with a fresh sliced lemon.