Tuesday, February 23, 2010

Carrot Salad

1/3 cup vanilla yogurt
3 dashes cinnamon
2 dashes of nutmeg
1/2 C raisins
1 can (8oz) pineapple tidbits drained
3 cups (10oz bag) shredded or Julianne style carrots

mix well. chill salad until ready to serve.

Balsamic Chicken

Balsamic Vinegar
chicken stalk
chicken cubed

in a deep frying pan cook chicken with olive oil until fully cooked. add chicken stalk until about 3/4 of the way up the chicken pieces, add balsamic vinegar and thyme to taste. Cover and cook for about 5 min. Add chives & Parsley at the end.

(you could add dried apricots at time of chicken stalk if desired.) I serve this with or on top of rice with a side of asparagus or green beans.

Shepard's pie

1lb hamburger
2 cans green beans (drained)
5 medium potatoes (boiled and mashed) or pre-made instant potatoes 6 servings
2 cans tomato soup
1 cup cheese

brown hamburger. In a greased baking pan (9x4, or a 9x13 will probably work) layer in this order: hamburger, green beans, tomato soup, potatoes, sprinkle cheese over the top. cover with foil cook at 350 for 30 min.

chicken Enchilada Casserole

1lb of shredded chicken
1 can cream of chicken soup
1 can (10oz) green chili enchilada sauce
1 cup cheddar cheese
corn tortillas

in a bowl mix chicken, soup, and enchilada sauce. in a greased 8x8 pan add 1/3 of the mixture. layer ripped or cut up tortillas in one layer, add another 1/3 of the mixture followed by another layer of tortillas, followed by another layer of mixture, then cover with cheese, cook uncovered at 350 for 45 min.

Wednesday, February 17, 2010

Cabbage Rolls

1 head cabbage
1 egg, beaten
1/4 cup milk
1 tsp salt
1/4 tsp pepper
1 lb ground sausage, cooked and drained
1 cup cooked rice
8 oz can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

immerse cabbage in boiling water for 10 mins until limp, drain and separate leaves. combine egg, milk, salt, pepper, meat, and rice. place about 1/4 cup meat mixture in center of each leaf. fold in sides and roll ends over meat place in 9x13 pan. combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce pour over cabbage cook at 350 F for 20-25 mins
* you may also put this in the crock pot and cook on low for 7-9 hrs

Penne Pasta and Veggies

cook 2 cups of penne pasta (about 4 Cups cooked)
sliced 1/2 red bell pepper
1 can drained diced tomatoes
asparagus cut into 1" pieces
Italian seasoning to taste

saute veggies in some olive oil until tender. add drained pasta and Italian seasoning and toss until well mixed. serve.
(we thought it would be good to add shrimp or chicken also)

Creamy Chicken and Potato Soup

Add to large pot:
peeled and diced potatoes
chopped celery
chopped onion
sliced carrots
diced chicken (bite size)

cover with water so barley covered. boil until chicken is done. Leave water/ broth in pot and add:
half & half (quart) or canned evaporated milk.
flour or corn starch if needed
Season with salt & pepper and parsley flakes
8 oz cream cheese
1 C cheddar cheese.
Cook until all is melted.


1 C shredded chicken
1 C shredded pork
1 bag (14 oz) coleslaw cabbage
1/2 onion sliced thinly
1 bag Julienne sliced carrots
1 package rice sticks
2-3 T oil
soy sauce to taste
1-2 cloves garlic
1 C chicken broth

Start soaking noodles according to package. Saute garlic & onion in oil. add meat. Season with soy sauce. add chicken broth, cabbage & carrots. Add drained noodles. add more soy sauce to taste.

(I took a recipe from Aunt Barbra and adjusted it to our liking, she uses two bags of noodles and adds celery and other veggies. I changed the shredded cabbage to the bag of coleslaw for easiness.)

Cheesy Potatoes

6 medium potatoes (peeled, boiled, and shredded or chopped into small pieces) or a 32oz bag of hash-browns
1 can cream of chicken soup
1/3 C. chopped onion or 2 T dried onion flakes
1 pint of sour cream
1 1/2 C cheddar cheese
1/2 C corn flakes (optional)

combine soup, sour cream, onions and cheese/ mix in potatoes. pour into greased 9x13 pan. Sprinkle corn flakes over top. bake at 350 for 45 min.

Monday, February 8, 2010

Simple Baked Chicken & Rice

1 can of cream of mushroom or chicken soup
1 can reduced-sodium chicken broth
1/3 C light sour cream or nonfat plain yogurt

stir together in a 9"x 13" baking dish

1 bag (16 oz) California blend frozen vegetables
1 can (10 oz) cooked white chicken, drained
1 1/2 Cups whole-grain instant brown rice, dry
1tsp dried onion flakes
10 dashes or grinds of fresh ground pepper.

Add to dish and stir, cover and put in preheated oven 375 degrees for 45 min. serve with fruit and salad or a fruity salad.

No-Bake Cheesecake

1/3 C lemon juice
1 tsp. vanilla
1 15oz can sweetened condensed milk
1 8oz cream cheese(soften to room temp. this is a must)

whip sweetened condensed milk until fluffy. add cream cheese and beat until well blended. add lemon juice and vanilla. blend well. pour into graham cracker crust. chill 2-3 hrs.

Em's Healthy Oatmeal Cookies (similar to the ones we grew up with)

3/4 C brown sugar
1/2 C white sugar
4oz Fat free cream cheese (best if at room temp.)
3T canola oil
2 egg whites
1 tsp. vanilla extract
Mix well with electric mixer.
in a separate bowl combine the fallowing ingredients.
3C oats
1/2 C wheat flour
1/2 C all-purpose flour
1/4 tsp salt
1/4 tsp. baking soda
mix together. slowly pour dry ingredients with wet as electric mixer is mixing. add any of the following as desired 1/2 C nuts, 2.5T mini chocolate chips, 5T butterscotch chips. mix. Use cookie scoop and put on greased cookie sheet. Use fork to slightly flatten. Cook at 350 for 12 to 15 min. don't let these stay out to long they dry up faster than some cookies.

Rob's Oatmeal Sugar Cookies

1C Shortening
1C sugar
1/2C brown sugar
cream together.
1 egg
1 1/2C flour
1 tsp. baking soda
1 tsp. cinnamon
1 1/2C Oats
1 tsp. Vanilla
Mix. Chill 1 hour. make into balls and smash flat on a greased cookie sheet with bottom of a cup dipped into sugar each time. Cook at 350 for 10 min.

Spinach Salad

one 16oz bag baby spinach
two 11oz cans of mandarin oranges drained
2oz of feta cheese crumble
sliced or slivered almonds (optional)

put in bowl and toss. add balsamic vinaigrette or your choice of dressing.

Navajo Tacos

Navajo Bread

2 C flour
1/2 tsp. salt
1/2 C instant dry milk
1 T baking powder
1 1/2 T shortening

mix together in a bowl. Make a well in the middle of ingredients. Add enough water (about 1/2 C) to make soft dough consistency. break off small pieces and flatten in hand or roll thin. Fry on hot oil until golden brown on both sides.

Taco meat
1/2lb. ground hamburger browned in a pan add 1 can black beans drained and rinsed. add taco seasoning packet according to instructions and simmer until done.

top Navajo bread with taco meat, sour cream, diced tomatoes, shredded lettuce, shredded cheese, diced avocado or guacamole.