Funeral Potatoes

• 2 Sticks Butter
• 2 (16 oz) containers Sour Cream
• 2 pkgs (8oz) grated Cheese
• 2-3 lbs hash-browns
  
• red/green bell peppers (optional)
• Crackers (Ritz, Saltines, etc)
  

- Melt butter, stir in sour cream, cheese, hash-browns, and peppers.
- Pour into large baking dish/dutch-oven.
- Top with cracker crumbs & dot with butter.

Bake @ 350 Degrees for 1-1/2 hours (uncovered for conventional oven, covered for dutch-oven).

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Chicken pot Pie

1 C. California blend Veggies
2/3 C peas and carrots
1 C chicken cooked and diced or a can of chicken would work
1/4 C FF sour cream
1/4 C diced onion or 1 T dried onion flakes
1 Can cream of celery soup
1 C heart healthy Bisquik
3/4 C milk
1 egg

Mix veggies, chicken, soup, sour cream. & onions. Pour into a deep 9 inch pie plate. Mix remaining ingredients until blended. pour over chicken mixture in pie plate. cook and 400 for 25-30 min.

Taco Salad

brown ground hamburger 1/2 to 1lb. and season with taco seasoning. (optional)
1 bag of pre-made salad greens (your choice)
1 can of black beans (Drained and rinsed)
1 can of kidney beans (Drained and rinsed)
1 can of Garbanzo beans also known and chick peas(Drained and rinsed)
1 cup for grated cheese
1 avocado diced (optional)
2-3 Roma tomatoes diced (optional)
tortilla chips
mix all but the tortillas chips in a large bowl. when served top with desired amount of crumbled tortillas chips and favorite salad dressing.

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.

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
add:
8 oz cream cheese
1 C cheddar cheese.
Cook until all is melted.

Pancit

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.

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.

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.

Em's supreme Pizza

make your own pizza crust or have a pre-made one
1 (8oz) can tomato sauce
1 T Italian seasoning
1/2 tsp garlic powder
1 C finely shredded mozzarella cheese
1/3 C finely shredded Parmesan cheese
1/2 bell pepper chopped into small pieces
1/4 C sliced mushrooms
1/2 can (2.25 oz) sliced black olives
1 Jimmy Dean pre-cooked Turkey sausage link, chopped up
about 8 turkey pepperoni's
2 thin slices of red onion, cut slices into quarters and separate.

Mix Italian seasoning and garlic powder to tomato sauce. add desired amount of sauce to your crust. sprinkle cheeses on top. after preparation of the rest of ingredients mix them together in a bowl and top the pizza. cook to instructions for dough or about 425 degrees for 10 min if crust is pre-made or 20 -30 min if raw dough, just watch for browned edges and melted cheese.

I normally take the other half of the ingredients (ex. bell pepper, olives, etc.) and freeze them in a bag for the next time I want a pizza.

Stir-Fry

About 3C cooked rice
1T oil (canola or sesame)
2 bags (16 oz each) frozen mixed stir-fry vegetables
boneless, skinless chicken breast (about 12 oz) cut into bite size or strips
1/2 slivered almonds or chopped walnuts or cashews (opt.)

In a large frying pan or a Wok medium-high heat add oil and chicken. cook until chicken is browned. add veggies to wok (no need to thaw) cook 11 to 13 min to desired tenderness. add nuts if desired. mix with rice or serve 1 C stir-fry over 1/2 C rice.

Em's Homemade Mac & Cheese

1 1/2 C (uncooked) whole wheat elbow macaroni
2 T flour
3/4 skim milk
2 C reduced fat shredded cheese

cook macaroni drain and set aside. put cheese in a bowl and coat with flour (this helps prevent lumping) add milk to pan and start to warm up then add cheese. stir until melted add back the macaroni. mix well.

Restaurant style taco salad (ex. Bajio)

PORK

2-3lbs Pork roast or tenderloin
1 med onion sliced or diced
2T or about half a taco seasoning packet
2 cans of red enchilada sauce (about 10oz)
1/4 C brown sugar

combine into crock-pot. cook on low 8 hours or high 4 hours. remove pork to a large bowl and shred with forks. pour juices from crock-pot on top of shredded pork.


CILANTRO-LIME RICE

follow cooking instructions for your rice, except replace half the water with chicken broth. add lime zest and cook. when done add fresh squeezed lime juice and about 3T chopped cilantro (about 1 T for every cup of rice) mix.

CREAMY TOMATILLO SALAD DRESSING

1C sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half*
1 garlic clove, minced
juice from 2 freshly squeezed limes
1/4 C freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth. store in refrigerator up to 1 week.
*for those who don't know what tomatillos are, they look like green tomatoes with a green husk on them. they are in most produce departments.

RESTAURANT STYLE TACO SALAD

Tortillas
shredded cheese
cilantro-lime rice
black or refried beans
shredded pork
salad greens
Creamy Tomatillo Salad Dressing
salsa (opt.)
guacamole (opt.)
corn chips (opt.)

to assemble..
melt a little cheese on your tortilla
add about 1/4 c of the following- shredded pork, beans, rice.
add desired amount of salad greens and dressing and any other toppings. Enjoy.

Dijon Chicken Fingers

1. cut chicken breast into chicken tenders.(1lb)
2. coat with dijon mustard.(1/4C)
3. in a bag coat with Panko crumbs (Japanese bread crumb, find in Asian spot in store, not at walmart)(1/2C)
4. put on sprayed cookie sheet. spray tops with olive oil.
5. cook 15 min at 450.
6. flip over cook for another 15 min. (this is a good time to put in your french fries if you want them with the meal.)

Panko crumb have about half the calories as regular bread crumbs, I have discovered that they stick to the food better too. this meal is quick easy and good for you. I served it with Apple salad (see other receipe)

Cauliflower Potatoes

cook a bag of frozen cauliflower. smash up until consistency of lumpy mashed potatoes. mix with pre made mashed potatoes or boiled mashed potatoes. I used a mixer to whip them together. This tastes mainly like just potatoes, but it cuts down on calories and starchiness from potatoes. just top with gravy.

GREEN BEANS AND TOMATOES
saute chopped up onion. add frozed small or petite whole beans, when just about cooked add cherry tomatoes and 1/2 tsp of minced garlic (2 cloves). cook until tomatoes skins are starting to wrinkle.

sweet & Sour Chickin

8 (4 oz each) skinless, boneless chicken breast (still frozen is fine)
1 (8 oz) can pineapple tidbits drained*
1 (16 oz) bag frozen peppers*
24 baby carrots*

place in slow cooker, in the order given.

2 (10 oz each) jars LaChoy sweet & sour sauce

Pour over all. cook on LOW 8 to 9 hours or HIGH 4 to 5 hours.

cook up some brown rice and broccoli.
Serving size is: 1/2 C rice, 1/2 C broccoli, one chicken breast, and 1/2 C sauce with peppers and pineapple. Calories 370, fat 2.5g, sodium 366 mg, total carbohydrate 56 g, sugars 32 g, Fiber 5g, Protein 32 g.

* I only made half the recipe and put the other half of the items stared above in a freezer bag for next time. just a tip for smaller families.

Chicken Corn Chowder with Sweet Potatoes

Chicken Corn Chowder with Sweet Potatoes

Adapted from Mykitchencafe.com

Serves 6-8 adults

3 cups whole milk
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
8 cups chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into cubes(I used shredded canned chicken)
2 sweet potatoes, peeled and cut into small cubes
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Season with salt and pepper. Serve.