Week 24

*Food Storage Tortilla Soup
*Sesame Noodles
*Buffalo Chicken Sandwiches
*French Bread Pizza

Food storage Tortilla Soup

• 2 cans black beans, drained and rinsed
• 2 cans chili
• 2 cans corn w/ liquid
• 3 cups medium salsa
• 1 can chicken breast
• 4 TBSP brown sugar (or apricot pineapple jam)

Put ingredients in a pan and simmer for 20 minutes.
Serve with sour cream, cheese and chips. (Because you have a fridge at present)


Sesame Noodles

• 16 oz. linguini pasta cooked according to package directions
• 1 cup shredded carrots
• 6 cloves garlic, minced
• 6 TBSP sugar
• 6 TBSP rice vinegar
• 6 TBSP soy sauce
• 2 TBSP sesame oil
• 1 tsp. chili sauce (Srirracha)
• 6 green onions sliced
• 1 tsp. sesame seeds toasted
• crushed peantus

While cooking noodles, add shredded carrots to the water the last 3 minutes. Put the remaining ingredients (except onions and seeds) in a pan and bring to a boil until the sugar dissolves. Pour over noodles and top with green onions and sesame seeds and crushed peanuts.


Buffalo Chicken Sandwiches

• Franks Red Hot Buffalo Wing sauce
• 4 boneless, skinless chicken breasts
• 1 package hidden valley ranch dressing mix
• 2 TBSP butter
• Kings Hawaiian buns

Pour 1/3 cup wing sauce in a crockpot.  Place raw chicken breasts in and then cover with more sauce.  Sprinkle entire packet of ranch over chicken. Cook on low for 6 hours or high for 3 hours.  Shred chicken and add butter. Serve on Hawaiian rolls and add cheese if desire.

French Bread Pizza

• 2 loaves of French Bread
• 1 jar pizza sauce or favorite spaghetti sauce
• any toppings your family likes: Pepperoni, canadian bacon, onions, mushrooms, olives, pineapple, peppers, etc.
• Mozarella cheese

Pre-heat oven to 450 degrees. Cut the french bread in half lengthwise, put the halves on a cookie sheet open faced, spread sauce on both halves and then top with whatever you want. Bake for 5-7 minutes or until the cheese is melted and slightly browned. Cut into 2 inch strips and serve.

Week 23

*French Dip Sandwiches 
*Chicken Caeser Pasta Salad 
*Crock pot Honey Sesame Chicken 
*Ham and Swiss Mini Melts 

French Dip Sandwiches

• Beef Shoulder Chuck Roast
• 2 cans Beef Consomme
• 2 onions, sliced
• Au Jus packet
• swiss cheese
• Buns

Melt 3 TBPS butter in a large skillet and sautee onions.  Remove onions and set aside.  Place roast in skillet and sear both sides.  Place roast in crock pot or roaster pan and place onions on top.  Pour both cans of consomme over roast and put on lid.  Cook all day on low in crock pot or 3 1/2 - 4 hours on 275 degrees in oven.  Pull apart meat with fork, removing any excess fat.  Make au jus sauce just before serving.  Put buns open face on a large cookie sheet and melt swiss cheese on them under the broiler until melted.  Pile on the meat and enjoy.


Chicken Caeser Pasta Salad

• Romain lettuce
• 2 chicken breasts grilled and sliced
• 12 oz. bowtie pasta cooked and cooled
• shredded parmesan cheese
• croutons
• Brianna's caesar dressing

Grill chicken breasts and set aside. Cut up lettuce into bite size pieces.  Cook pasta according to package directions, drain, and cool on cookie sheet.  Mix it all together in a large bowl.


Crock Pot Honey Sesame Chicken

• 8 boneless, skinless chicken THIGHS (a must)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup onion, diced
• 1/4 cup ketchup
• 2 TBSP canola oil or vegetable oil
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 4 tsps. cornstarch dissolved in 6 TBSP cold water
• 1/2 TBSP sesame seeds
• 3 green onions, chopped

Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 4 hours.
Remove chicken from crock pot, leave sauce.  Dissolve 4 tsp. of cornstarch into 6 TBSP of water and pour into crockpot. Stir to combine with sauce.  Replace lid and cook sauce for high for ten more minutes or until slightly thickened.
Shred chicken into bite sized pieces.  Then in individual bowls, place chicken pieces over rice and spoon some sauce on top.  Sprinkle with sesame seeds and chopped green onions.


Ham and Swiss Mini Melts

• 2 dozen Kings Hawaiian rolls (sweet dinner rolls)
• 1 1/2 pounds Boars Head Ham
• 1 lb. sliced swiss cheese
• 1 1/2 TBSP poppy seeds
• 1 1/2 TBSP yellow mustard
• 1/2 cup butter
• 1 TBSP minced dehydrated onion
• 1/2 tsp. Worcestershire sauce

Stuff sliced rolls with meat and cheese.  Place sandwiches in two 9x13 baking dishes.  Heat remaining ingredients in a saucepan until butter is melted, stirring often.  Brush tops of sandwiches with sauce and cover pans with foil.  Bake at 350 degrees for 15 minutes, or until cheese is melted. Serve warm.

This recipe is also very good with Turkey and Havartii

Week 21

*Crockpot Chicken Enchilada Soup
*ChiliGhetti
*Teriyaki Chicken Salad Croissants
*Shrimp Linguine 

Crockpot Chicken Enchilada Soup

• 3 TBSP butter
• 3 TBSP flour
• 1/2 cup chicken broth 
• 2 cups Milk
• 1 can Enchilada sauce (10 oz)
• 1 can black beans drained and rinsed
• 1 can Rotel diced tomatoes and jalapenos 
• 1 can corn drained 
• 1/2 cup onion chopped
• 1/2 cup red bell pepper chopped 
• 2-3 chicken breasts
• cheese

Melt butter in a saucepan on medium heat.  Stir in flour. Keep stirring until smooth and bubbly. Slowly whisk in chicken broth and 1/2 cup milk, stirring to keep smooth. Bring sauce to a gentle boil and keep stirring until thickens slightly.  Remove from heat and whisk in enchilada sauce. Then gradually whisk in remaining milk until smooth.  Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the uncooked chicken breasts on top of the mixture. Pour the enchilada sauce mixture over all the ingredients in crockpot. Cover; cook on low heat for 6 hours or on high for 3. Remove chicken and shred and put it back into the soup.  When you are ready to serve, top with cheese, avacado, sour cream, whatever you'd like and a lot of tortilla chips.  I prefer the blue ones.


ChiliGhetti

• 1 lb. lean ground beef
• 3/4 cup onion, chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (32 oz.) can chili
• 1 (16 oz.) package spaghetti
• 3 cups grated cheddar cheese
• 1 cup sour cream
• 1/2 cup fresh grated Parmesean cheese

Brown ground beef and onions, drain off fat. Stir in tomatoes and chili.  Simmer 45 minutes.  Meanwhile, cook spaghetti; drain and set aside. Remove skillet from heat and stir in cheese until melted. Fold in sour cream. Mix with cooked spaghetti.  Spoon into casserole dish. Sprinkle with
parmesan cheese. Cover. Bake at 350 for 45 minutes.


Teriyaki Chicken Salad Croissants

• 2 chicken breasts
• kikkoman teriyaki baste and glaze
• 2 stalks celery, finely chopped
• 1/3 cup sliced green onions
• 1/4 cup sliced almonds, toasted
• 1 mango, cut into small cubes
• 1 small can mandarin oranges drained
• 1 small can pineapple tidbits drained or fresh pineapple chunks
• 1/3 - 1/2 cup mayonnaise
• salt and pepper to taste
• Croissants or pitas or lettuce leaves

Marinate chicken for at least 4 hours in teriyaki baste/glaze. Grill. Combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 cup and go from there.  Add 2 - 3 TBSP of Teriyaki sauce to taste. Refrigerate for several hours.

Right before serving, add mango, pineapple, oranges and nuts.  Season to taste with salt and pepper. Serve on a croissant, pita or lettuce leaf.


Shrimp Linguine

• 8 oz. linguine
• 1/2 cup Italian salad dressing
• 1/2 lb. small shrimp, shelled and deveined
• 1 yellow squash
• 1 zucchini
• 2 medium carrots in julienne strips
• 3 green onions, cut into strips
• 1 clove garlic
• 2 tsp. grated lemon peel
• 1 tsp. salt

Prepare linguine according to package directions. Drain. In medium skillet, heat italian dressing - add remaining ingredients except linguine. Cook and stir 8 to 10 minutes. Add linguine, mix and serve with a sprinkle of parmesan.

Week 19

*Chicken and Veggie Alfredo Soup (or Pasta)
*Asian Flat Iron
*Spinach and Chicken Pasta Salad
*Chicago Style Hotdogs

Chicken and Veggie Alfredo Soup (or Pasta)

• 2 cans chicken broth
• 2 cups chopped broccoli
• 1 1/2 cups chopped carrots
• 1/2 cup diced red pepper
• 3 cloves garlic minced
• 3 jars alfredo sauce (I like Classico creamy alfredo)
• 1 small onion diced
• 2 chicken breasts

In a small skillet, melt 1 TBSP butter and sautee onion until slightly golden brown. Place chicken breasts in a small baking dish and spoon onions on top of chicken.  Bake at 350 for 30 minutes. Cut up into very small pieces when it's done...keeping the onions on it so they kind of mix in. In a large soup pan, combine broth, broccoli, carrots, pepper and garlic. Bring to a boil and boil for 5 minutes, no more. Add 3 jars alfredo sauce.  You can decrease or increase depending on how creamy you want it.  Add the chicken and onions. Sprinkle each serving with parmesean.
I like to cook some thin spaghetti noodles and pour the soup over them. Makes a yummy pasta.


Asian Flat Iron Steak

• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 TBSP Sesame Oil
• 2 TBSP heaping minced fresh ginger
• 2 TBSP minced garlic
• 1 tsp crushed red pepper flakes
• 2 Flat Iron Steaks
• toasted sesame seeds
• sliced green onions

Mix all ingredients except sesame seeds and green onions and whisk together.  Place steaks in a large ziploc with marinade and chill in the refrigerator for 3-6 hours.  Grill steaks to your preference (4 minutes each side for medium rare).  Allow steaks to rest for 5 minutes.  Slice and sprinkle with sesame seeds and green onions.


Spinach and Chicken Pasta Salad

• 16 oz. bowtie pasta 
• 15 oz. fresh baby spinach
• 1 cup craisins
• 3 (11 oz) cans mandarin oranges, drained
• 2 (8 oz) cans sliced water chestnuts, drained
• 1 bunch green onions, chopped
• 1/4 cup sesame seeds, toasted
• 1 cup honey roasted peanuts
• 2 cups cooked chicken, cut into small pieces

Dressing:

• 1 cup vegetable oil
• 2/3 cup bottled Teriyaki sauce
• 2/3 cup white wine vinegar
• 6 TBSP sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper

Blend dressing ingredients together in a blender or food processor.  Mix dressing and cooked pasta and chicken together in a medium bowl and marinate for 2 hours. Combine rest of salad ingredients in a large salad bowl, add pasta, chicken and dressing and toss.

Chicago Style Hotdogs

• All beef hotdogs
• yellow mustard
• plain cream cheese
• sweet pickle relish
• dill pickle spears
• diced grilled onions
• grilled red, orange, and yellow peppers
• diced tomatoe

Grill hot dog. Sautee onion and peppers in a skillet and then pile it all on a hot dog bun.  Don't forget the cream cheese.  It's the best part.

Week 18

*Welsh Cakes
*Asian BBQ Chicken with Coconut rice
*White Bean Chicken Chili
*Spicy Rigatoni

Welsh Cakes

• 2 cups flour
• 1/3 cup white sugar
• 2 1/4 tsp baking powder
• 1/4 tsp. salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground mace or nutmeg
• 1/2 cup cold butter
• 1/3 cup currants or raisins
• 1 large egg, lightly beaten
• 2-4 TBSP milk

In a large bowl, whicsk together the flour, sugar, baking powder, salt, ground cinnamon and mace. Cut the butter into samll pieces and blend into the four mixture with a pastry blender or two kinves.  The mixture should look like coarse crumbs.  Stir in the currants.  Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch. Cut into rounds using a 2 1/2 inch cookie cutter.
Lightly butter a griddle, heavy frying pan or electric frying pan and heat to medium hot.  Cook the welsh cakes for about 5 minutes per side or until they are golden brown, but still soft in the middle.  Immediately after baking, sprinkle with white sugar.
Note: They can also be baked in a 350 degree oven on a parchment paper lined cookie sheet and bake for about 7 - 9 minutes on each side or until set and very lightly browned.


Asian BBQ Chicken with Coconut Rice

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 2 TBSP lime juice (about 1 lime)
• 1/8 tsp cayenne pepper
• 1/4 tsp curry powder
• 3-4 garlic cloves, minced
• 1 tsp fresh ginger
• 8 boneless, skinless chicken THIGHS
• green onions, sliced

Combine everything but the chicken in a small bowl.  Whisk to dissolve brown sugar.  Place marinade and chicken in a zip-loc bag.  Pop that bag in the fridge for a minimum of 4 hours, or longer if you have time.
Preheat a grill. Cook for 5-10 minutes on each side depending on the thickness.

Coconut Rice

• 2 cups white or jasmine rice
• 1 can coconut milk
• 2 cups water
• 1 tsp. Kosher salt
• splash of white vinegar
• 2-3 tsp white sugar

Combine ingredients in a saucepan and bring to a boil, stirring occasionally.  Turn heat to low and cover for 20minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Top with chicken and green onions.


White Bean Chicken Chili

• 2 cans Great Northern Beans
• 2 (12 oz) cans chicken broth
• 1 cup salsa
• 1 can corn or 10 oz frozen corn
• 1 (12 oz) can chicken breast drained
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1-2 cups shredded cheddar cheese

Put everything in a soup pot except cheese and simmer for 45 min. Stir in cheese. 

Optional: Serve with toppings. (additional cheese, green onions, tortilla chips) Good over rice too.

Spicy Rigatoni

• 2 TBSP oil
• 1/2 TBSP crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 TBSP Chopped garlic
• 2 chicken breasts, cooked and cubed
• 3/4 cup marinara sauce
• 1/2 cup alfredo sauce
• 1/4 cup peas
• 1 pound Rigatoni pasta

Cook pasta according to package directions. In a skillet, heat oil.  Add crushed red pepper, salt, pepper, and garlic and saute just long enough for the garlic to caramelize and red pepper to release flavor into the oil.  Add sliced chicken and saute briefly to coat in spices. Add Marinara sauce first and then the alfredo and bring to a simmer. Pour over noodles and toss with peas.

Week 17

*Thai Chicken Enchiladas

*Grandma's Lasagna
*Grits a YaYa
*Fiesta Pasta

Thai Chicken Enchiladas

• 8-10 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 TBSP canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 2 garlic cloves minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 green onions
• 1/3 cup chopped and crushed  peanuts
• 1/4 cup chopped fresh cilantro
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Heat a large skillet over medium heat and add canola oil.  Throw in onions, cabbage, carrots, garlic and and 1/4 tsp salt, stirring to mix.  Let cool until vegetables are soft, about 6 minutes, stirring occasionally. Add chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat and let cook for  1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9x13 baking dish with spray. Whisk together remaining coconut milk and sweet chili sauce.  Pour about 1/2 cup or so on the bottom of the dish.  Slightly warm tortillas to make them more rollable. Place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish.  Cover with remaining coconut milk and chili sauce mix.
Bake for 20 minutes at 350 or until heated through. Top with additional peanuts and cilantro.

Grandma's Lasagna

• 1 lb. hamburger browned
• 2 TBSP minced onion
• 1 TBPS basil -dry
• 2 tsp oregano
• 2 cans (16 oz) stewed tomatoes
• 2 cans (6 oz) tomato paste

Combine and simmer for 30 minutes.

• 1 8 oz package lasagna noodles cooked
• 1 lb. mozzarella cheese grated
• 2 eggs beaten
• 2 cus cottage cheese
• 1/4 cup parmesan cheese
• 1 TBSP parsley
• 1/2 tsp pepper
• 1 tsp salt

Cook noodles according to package instructions. Combine eggs, cottage cheese, parmesan, parsley, pepper and salt together.
Put some sauce on the bottom of a 9x13. Layer noodles, egg mixture, cheese, sauce, noodles, egg mixture, cheese, sauce, noodles, sauce, cheese.
Bake at 350 for 30 minutes or until bubbly.

Grits a YaYa

The Grits:

• 4 cups chicken stock
• 1 cup heavy cream
• 2 cups grits (Dixie Lily)
• 1/4 lb. butter
• 1/2 lb. shredded smoked Gouda cheese

The YaYa:

• 8 strips applewood-smoked bacon, diced
• 1 TBSP minced garlic
• 1 TBSP minced shallots
• 3 TBSP butter
• 1 lb. peeled and deveined jumbo shrimp
• 1 portabello mushroom cap, diced
• 1/4 cup diced scallions
• 2 cups chopped fresh spinach
• 2 cups heavy cream
• 3 cups smoked Gouda cheese grits
• salt, pepper and hot sauce to taste

First, you make the grits. Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils.  Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally.  Add cream if you need more liquid.  Then tumble in the butter, drizzle in the rest of the cream and stir til it's all in the family.  Then shake in the shredded cheese and stir very well until it's all nice and smooth.
While your grits cook, bring a large saucepan to medium heat.  Add bacon and cook for about 3 minutes, then add garlic and shallots. Saute and then add butter. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach. Saute for 2 minutes. Remove the shrimp. Pour in the heavy cream and let simmer while stirring.  When reduced by one third, add salt, pepper and hot sauce.  Return shrimp to the sauce and combine.  Spoon the sauce and shrimp onto heaping mounds of cheese grits. Top with fried sweet potato straws.

Fiesta Pasta

• 1 lb. orzo pasta (or any pasta)
• 1 can black beans, rinsed and drained
• 1 garlic clove, minced
• 1/4 cup olive oil
• 3 tomatoes, diced
• 1 avocado, diced
• juice and zest of 1 lime
• 1/2 tsp Tabasco
• 1 tsp. cumin
• salt and pepper
• 1/4 cup cilantro
• 4 oz. feta cheese, crumbled

Cook pasta according to package directions. Cool. In a large serving bowl, combine everything but the cilantro and feta.  Add the cooked pasta and toss. Sprinkle with the cilantro and feta and toss again. Serve immediately.

Week 16 -

*Saucy Pork Chops

*Breakfast Sandwich

*Fancy Spaghetti
*Chicken Taco Salad

Saucy Pork Chops

• 4 pork chops
• 1 onion, sliced
• 1 can cream of chicken soup
• 1/4 cup ketchup
• 1 TBSP Worcestershire sauce

Brown pork chops in butter in skillet and transfer to baking dish. Sautee onions in left over butter and then spoon onto pork chops. Combine soup, ketchup and Worcestershire and pour over pork chops. Bake 350 for 1 hour.


Breakfast Sandwich

• 4 Light Multi-grain English Muffins
• 4 slices Pepper Jack Cheese
• 4 eggs
• 4 slices bacon, cooked

Scrammble eggs in a bowl and then cook in a skillet. Toast English muffin and when they pop up, immediately place a slice of cheese on the bottom.  Place scrammbled egg on cheese and then a slice of bacon split in half and then put the other side of the muffin on.


Fancy Spaghetti

• 1 lb. ground beef
• jar favorite spaghetti sauce (I like Emeril's homestyle)
• 16 oz. thin spaghetti noodles
• Sauteed mushrooms
• sauteed spinich
• fresh mozarella
• roasted pine nuts

Brown ground beef. Drain. Add spaghetti sauce. Simmer. Cook noodles al dente. Prepare toppings. Serve.

Chicken Taco Salad

Honey Lime Shredded chicken

• 3/4 cup honey
• 1/4 cup olive oil
• 1/2 cup lime juice
• 1 tsp. salt
• 1 med. jalapeno, seede and finely chopped
• 4-6 garlic cloves, crushed
• 2 - 3 lb. boneless chicken

Combine sauce ingredients in a bowl and mix well.  Place chicken in crock pot and pour sauce over the top, stirring to coat everything. Cook on low hear for 4 hours. Shred.

• Shredded chicken
• chips 
• Lettuce
• cheese
• pico de gallo
• homemade ranch
• black beans

Week 13 -

*Crustless Quiche

*Oven Roast with Potatoes and Carrots
*Chicken Noodle Pasta with Brocolli and Carrots

*Classic Tacos

Crustless Quiche

• 9 - 10 slices of bacon, cooked and crumbled
• 1 cup shredded Swiss or cheddar (or combination)
• 1/4 cup minced green onions
• 4 eggs
• 1 cup milk
• 1/4 tsp. salt
• 1/8 tsp. pepper

Sprinkle meat, cheese and onions in a greased 9-inch glass pie plate (or non-stick cupcake/muffin tins - for little individual quiches, either regular or mini).  Beat eggs, milk and seasonings in mixing bowl.  Pour over meat mixture. Bake at 350 for approximately 20 minutes or until center is set. (less time if using muffin tins).

Oven Roast with Potatoes and Carrots

• Shoulder Chuck Roast
• 2 onions, sliced
• 5 - 7 Potatoes cut into fourths 
• Bag of Baby Carrots
• 2 Whole Celery stalks (Preferably the ones with leaves still attached. These are for flavor only)
• 2 cans Beef Consomme
• 1 can Cream of Mushroom Soup

Pour 1 can of Beef Consomme into a large Roaster Pan.  In a large skillet, melt 2 TBSP of butter and sear both sides of the roast.  Transfer to roasting pan. Add sliced onions to skillet and sautee until light brown.  Spoon onto top of roast in pan.  Place cut up potatoes and carrots and celery stalks in roaster. Mix other can of beef consomme and cream of mushroom soup in a small bowl and then pour over veggies and roast.  Cover and Bake in oven on 275 for 3 1/2 - 4 hours.  

Chicken Noodle Pasta with Broccoli and Carrots

• 6 cups chicken broth
• 1 packet Knorr Leek soup mix
• 1 tsp. Garlic powder
• 2 chicken breasts cooked and shredded
• 1 onion sliced
• 2 TBSP butter
• 1 cup heavy whipping cream
• 4 cups wide egg noodles
• Broccoli and carrots

Chop broccoli and carrots into little pieces. Steam for a couple of minutes. In a skillet, melt butter and sautee onions until limp and slightly browned. Place chicken breasts in a small baking dish and then put the cooked onions covering the top of them. Bake at 350 for 30-40 minutes. In a large soup pot, bring broth, soup mix and garlic powder to a boil.  Add noodles and boil for 7 minutes. Add heavy cream. Cut chicken into little pieces along with onions. Add to soup. Add veggies to soup. Heat through and serve.

Classic Tacos

• Ground Beef
• Tortillas
• Cheese
• Lettuce
• Sour cream
• Salsa

Brown Ground beef and drain. Add Taco seasoning packet. Shread Cheese, cut up lettuce and serve on tortillas with all the fixings. If you're feeling crazy, fry up some corn tortillas in a little oil in a skillet.

Week 12

*Breakfast Burritos

*Thanksgiving Brined Roasted Turkey 

*Stuffed Shells

*Market Street Clam Chowder

Breakfast Burritos

• 1/2 lb. ground regular/maple sausage (or bacon) (OR BOTH)
• 8 eggs
• shredded hash browns cooked until golden brown
• sharp cheddar cheese
• 8 flour tortillas

Brown the sausage and drain. Set aside. Cook the hash browns according to package directions. Set aside. Scramble the eggs and sprinkle with cheese towards the end. Put sausage and eggs and hash browns in tortilla and roll up. Dip in Salsa or ketchup.


Thanksgiving Brined Roasted Turkey

• 20 lb. unfrozen turkey
• 1 cup table salt to 1 gallon of water
• 2 onions
• 2 celery ribs
• apple
• 3 carrots

Soak the turkey completely covered in salt water for 10-12 hours. Rinse thoroughly and pat dry. Put the onions, celery, apple and carrots in the cavity of the turkey. Rub skin with butter all over. Put on rack in baking pan, pour 3/4 cup water in pan and cover with foil. Bake at 325 for 4 - 4 1/2 hours. Remove foil for the last hour.

Stuffed Shells

• 1 small jar favorite spaghetti sauce
• 2 cups shredded mozzarella cheese
• 2 cups cheddar cheese
• 2 cups small curd cottage cheese
• 3 beaten eggs
• 1/2 cup parmesan cheese
• 1 tsp garlic powder
• salt and pepper to taste
• 1 box jumbo shells, cooked and drained according to package directions

Spread a small amount of spaghetti sauce in the bottom of a 9x13. Combine remaining ingredients and stuff pasta shells with mixture and place in pan. Spoon remaining sauce over each shell perpendicular to the opening. Sprinkle with more parmesan cheese and bake covered at 350 for 30 minutes.

Market Street Clam Chowder

• 1 cup potatoes, diced
• 1 cup celery diced
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1 cup leeks, diced
• 3/4 cup chopped clams, canned or fresh
• 3/4 tsp ground pepper
• 1 1/2 TBSP salt
• 3/4 TBSP whole thyme
• 6 bay leaves
• 1 tsp Tabasco
• 2 cup water
• 3/4 cup clam juice (drained from canned clams or purchased separately)
• 3/4 cup butter, melted
• 1 cup flour
• 2 quarts half and half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough. Remove chowder from heat.  Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Week 11 -

*Chauncy's Asian Noodles

*Pizza Roll-ups
*Santa Fe Chili
*Tandoori Chicken Skewers


Chauncy's Asian Noodles

• 12 oz. EXTRA FINE egg noodles
• 2 chicken breasts diced
• 1/3 cup soy sauce
• 1/4 cup canola oil
• 1 whole bunch green onions chopped

Cook pieces of chicken in teriyaki sauce in a skillet. Heat oil in a small saucepan. Cook noodles according to package directions. Drain and spread out onto large cookie sheet. Immediately sprinkle chicken and onions onto noodles. Gently pour soy sauce over noodles. Then spoon oil over noodles.  The green onions will crackle and sizzle. Serve immediately.

Pizza Roll-ups

Dough:

• 4 cups warm water
• 4 TBSP yeast
• 8 TBSP sugar
• 4 tsp salt
• 4 TBSP oil
• 10-12 Cups flour

In a large bowl, add 5 TBSP sugar to water. Dissolve yeast in water, wait until it bubbles. Add remaining sugar, salt, and oil then stir. Add flour 3-4 cups at a time until sides of bowl are clean. Let it rest for 15 minutes. Knead and divide dough in half.

• 2 pkg. pepperoni slices
• pizza or spaghetti sauce
• grated mozzarella or other cheese

While dough is resting, put pepperoni in the blender and chop it.

Oil counter and rolling pin. Roll out half of the dough at a time about 3/8 inch thick. Sprinkle half of pepperoni and plenty of cheese over dough. Roll up like cinnamon rolls. Cut into 1" slices.  Let rise about 15-20 minutes. Bake at 350 for 20-22 minutes. Remove from oven and immediately spread with pizza/spaghetti sauce. Top with grated parmesan cheese.


Santa Fe Chili

• 2 lbs. ground beef
• 1 medium onion, chopped
• 2 cans (16 oz.) kidney beans, drained and rinsed
• 2 cans (15 oz.) Black beans, drained and rinsed
• 2 cans (15 oz.) chili beans, don't drain
• 2 cans (11 oz) corn
• 1 can (14 oz. ) diced tomatoes
• 1 can (10 oz) diced tomatoes and green chilies
• 1 can (11 oz) V8 juice
• 2 envelopes ranch salad dressing mix
• 2 envelopes taco seasoning
• sprinkle of crushed red pepper flakes

In a skillet, cook beef and onion over medium heat. Drain. Transfer to a crock pot. Stir in remaining ingredients. Cover and cook on high for 4 hours. Serve with sour cream, cheese and corn chips.

Tandoori Chicken Skewers

• 1 cup plain yogurt
• 1 TBSP curry powder
• 1 tsp fresh ginger
• 1 tsp garlic cloves minced
• 1 tsp paprika
• 1/4 tsp salt
• chicken tenders

Combine ingredients and marinate chicken for 3 hours in a ziploc bag. Put chicken on skewers and grill.

Week 9 -

*Shrimp Scampi

*Chicken Pot Pie

*Black Bean Soup

*Beef Brisket

Shrimp Scampi 

• 6 TBSP butter, at room temperature
• 1/4 cup olive oil
• 1 TBSP minced garlic
• 1 TBSP minced shallots
• 2 TBSP snipped fresh chives
• salt and pepper to taste
• 1/4 tsp paprika
• 2 pounds large shrimp, peeled and deveined
• angel hair pasta

Preheat the broiler. Combine the butter, olive oil, garlic, shallots, chives, salt and pepper and paprika in a large bowl.  Blend thoroughly. Toss the shrimp in the mixture until thoroughly coated. Broil the shrimp as close as possible to the heat for 2 minutes on each side.  Serve immediately on a bed of pasta.

Chicken Pot Pie

Shell:

• 2 1/2 cups flour
• 1 tsp salt
• 3/4 cup shortening
• 1/4 cup chilled butter - cut up
• 4-6 TBSP ice cold water

Combine flour and salt and cut in shortening and butter until coarse crumbs.  Sprinkle with ice water a TBSP at a time.  Stir with fork to moisten. Gather dough into a ball with your hands and divide in half. Roll out into a 9 inch circle.

Filling:

• 2 chicken breasts cooked and shredded
• 3 potatoes diced
• 2 carrots sliced
• 1/2 cup chopped onion
• 1 rosemary sprig
• 2 to 2 1/2 cups chicken stock
• 1/4 cup flour
• 1/4 cup cold water
• 1/2 cup peas/corn/green beans

Bring 2 cups of the chicken stock to a boil in a saucepan.  Add the potatoes, carrots, onions and rosemary sprig and boil for 5 minutes. Drain, reserving the liquid and set the vegetables aside. Discard the rosemary. In the sauce pan, reheat the chicken stock.  Combine the cold water and flour together and slowly stir into the broth to thicken.  Add the veggies and chicken. Pour into a greased pie dish and cover with the pre-made crust. Seal and flute the edges. Cut a slit in the top.  Bake at 350 for 40 min.

Black Bean Soup

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1 to 1 1/2 cups boiling water
• 2 (15 oz) cans black beans, undrained
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 lemon, juice of
• 1 1/2 TBSP cornstarch

In a pot, combine first 6 ingredients. Simmer for 10 minutes. Add half a can of beans, salt and cumin, cook for 5 minutes. puree the soup. Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 TBSP of cold water. Add the lemon and the cornstarch to the soup. Cook until thickened.
Top with cheese, sour cream, avocado and cilantro.

Beef Brisket

• 1 beef brisket
• 1 bottle teriyaki sauce
• 3 TBSP worchestershire sauce
• Lipton onion soup mix
• 2 TBSP minced onion
• 4 cloves garlic minced
• crushed red pepper to taste
• salt and pepper

Combine ingredients and marinate for a few hours and then cook covered in marinade for 3-4 hours on 285. Cook uncovered for the last 30 minutes to brown the top.

Week 7 -

*French Toast/ Lil' smokies

*Grilled Chicken Pasta
*Mongolian Beef

*BBQ Chicken Pizza

French Toast and Lil' Smokies

• 8-10 pieces of texas toast
• 3 eggs beaten with a little milk and vanilla

Dip bread in egg mixture and place on griddle. Sprinkle each piece with cinnamon. Flip. Cook other side. Serve with cream cheese, syrup, and powdered sugar.

Put a whole bag of Lil' smokies in a skillet with 2 TBSP of water.  Cover and let simmer on med high heat for a few minutes.  Take off lid and let water evaporate and toss smokies until they start to brown a little on the sides.

Grilled Chicken Pasta

• 2 boneless, skinless chicken breasts
• 16 oz. of favorite pasta (fusilli, penne, bowtie)
• 1/4 red pepper diced
• 1/4 green pepper diced
• 1/4 orange pepper diced
• 3 - 4 spring onions sliced (or red onion)
• 2 - 3 carrots chopped
• 1/2 cucumber chopped

Dressing:

• 3/4 cup mayo
• 1 TBSP vinegar
• 1 TBSP lemon juice
• 1 TBSP veggie oil
• 1 TBPS water
• 1 tsp. Worchestershire sauce
• 1/2 tsp. dried oregano
• 1 tsp. sugar
• 1 clove garlic minced

Grill 2 chicken breasts with a little olive oil, salt and pepper. After it cools, chop into bite sized pieces. Cook pasta according to package directions.  Drain, but don't rinse. Spread on a cookie sheet to cool and dry. Combine pasta, chicken and veggies in a large bowl and pour about 3/4 of the dressing on top and mix well.  Add a little salt and pepper. Taste becomes more intense if it sits in the fridge for several hours, but you may need to add a little more dressing before serving.

Mongolian Beef

• 2 tsp. avocado oil (canola,vegetable)
• 1/2 tsp. fresh ginger ( I get this in a little jar already minced)
• 1 TBSP garlic minced
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup DARK brown sugar
• 1 cup oil for frying
• 1 lb. flat iron steak (flank steak works too)
• 1/4 cup corn starch
• 3 - 4 green onions chopped

Cut steak into thin slices. Put cornstarch in a bowl and dip each piece of steak into the cornstarch to apply a VERY thin dusting to both sides. Lay the meat on a cookie sheet.  Let the meat sit for about 10 minutes.  Make the sauce by heating 2 tsp. of oil in a medium saucepan.  Add ginger and garlic to the pan and sautee for 30 seconds then add soy sauce and water.  Bring to a boil and then add sugar.  Bring back to a boil and let it boil for 3-4 minutes.  Remove from heat and set aside.  Heat oil in a large skillet.  Put the meat a few pieces at a time in the oil for about 10-30 seconds just until the meat begins to darken on the edges.  Turn meat.  Cook only for 20 more seconds.  Use tongs or a slotted spoon to remove the meat out onto a paper towel.  When all the meat has been cooked, dispose of hot oil and clean pan or use a new pan. Put cooked meat into the pan, add the sauce and heat over medium heat. Add green onions at the last minute. Serve over cooked rice.

BBQ Chicken Pizza

some of my kids don't like cilantro or onions

• Pizza Crust
• 2 chicken breasts
• Favorite BBQ Sauce
• Smoked Gouda shredded
• Red onion Diced
• Cilantro chopped

Place 2 chicken breasts in baking dish and cover with BBQ Sauce.  Bake at 350 for 30 minutes. Shred. Make Pizza crusts. When Crust comes out, spread BBQ sauce on it and cover with cheese.  Sprinkle red onion, cilantro and chicken over cheese. Bake until cheese is melted.

Pizza Crust

• 1 pkg. dry yeast
• 1/4 cup warm water
• 2 1/2 - 3 cups flour
• 1 tsp. salt
• 2 TBSP olive oil
• 2 TBSP honey
• 3/4 cup cold water

Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead with dough hook for 5 minutes. Cover with plastic wrap and let rise about 1 hour.
Divide dough in half and shape each half into a 12" round.  Prebake custs for 10 minutes at 450 degrees before adding toppings.  After topping pizzas, bake again for 10 - 12 minutes.  Make 2 pizza crusts.

Week 6 -

*Ham and Veggie Fried Rice/Potstickers

*Slow Burn Chili
*Pasta Carbonara

*Sweet and Sour Chicken

Ham and Veggie Fried Rice

• 2 cups cooked rice
• 2 TBSP oil
• 1/2 cup chopped onion
• 1 tsp. fresh chopped ginger
• 2 garlic cloves minced
• 1 egg
• 1/2 cup chopped carrots
• 1/2 cup chopped brocoli
• 4-6 slices of ham chopped into bite size pieces
• 4 green onions
• 2 TBSP soy sauce

Heat 1 tablespoon of oil in a large skillet. Add cooked rice and stir fry until heated through.  In a separate skillet, heat 1 tablespoon of oil and add chopped onion. Stir Fry until golden brown.  Add ginger and garlic and stir fry 1 more minute.  Add to rice skillet.  Make a hole in the middle of the rice and crack egg.  Cook egg in center by gently mixing. When cooked, mix into rice. Steam the carrots and brocoli for 4 minutes and then add to rice skillet.  Add ham and green onions.  Drizzle soy sauce over rice and gently mix together.  Do not OVERSTIR or it will become mushy. Serve immediately.

We love to eat this with Pork/Veggie Pot Stickers that you buy at Costco. 

Slow Burn Chipotle Chili

• 1 pound ground beef, browned and drained
• 1 pound ground sausage, browned and drained
• 1 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 1 (15 oz.) can black beans, drained
• 1 (15 oz.) can kidney beans with liquid
• 1 (15 oz.) can pinto beans, drained
• 1 (14.5 oz.) can diced tomatoes with juice
• 1 (6 oz.) can tomato paste
• 1 cup tomato sauce
• 2 TBSP chili powder
• 1 tsp. chipotle chili powder
• 1 tsp. chipotle flavored Tabasco sauce, or more
• salt, brown sugar and water as desired

Place all ingredients in the crockpot and cook on low for 8 - 12 hours.  Adjust seasoning, sweetness and thickness as desired with salt, brown sugar and water.

Pasta Carbonarra

• 1 cup parmesan
• 1/2 lb. bacon, cooked and cut into small slivers
• 1/2 cup onion
• 1/4 cup butter
• 2 - 3 cloves garlic
• 1/2 cup heavy whipping cream
• 4 eggs
• 16 oz. fettucini pasta 

Cook bacon and cut up.  Sautee onion and garlic in butter. Beat cream and eggs together and set out to room temperature. Cook Pasta according to package directions, drain, and IMMEDIATELY toss cream and egg mixture into noodles until eggs are cooked.  Then toss in onions and garlic and then toss in parmesan cheese and bacon.  Serve.

Sweet and Sour Chicken

• 4 - 5 boneless chicken breasts, cut into strips
• garlic powder
• 2 eggs beaten
• bowl of flour

Sauce:

• 1/2 cup chicken broth
• 3 1/2 TBSP ketchup
• 3/4 cup sugar
• 1/2 cup vinegar
• 1 TBSP soy sauce

Combine sauce ingredients in a saucepan and heat until sugar is dissolved. Set aside. Place chicken strips on a plate and sprinkle with garlic powder. Heat 1 cup of canola oil in a lg skillet.  Take one chicken strip at a time and dip in the egg and then dredge through the flour - coating both sides of the strip.  Put strips in the oil until the pan is full, turning them once, just until they turn golden brown.  Remove from the oil and place on a paper towel lined plate.  Then transfer them to a 9 x 13 pan.  Continue with this until all the chicken strips are fried. Pour sauce over strips in pan and bake for 35 - 40 minutes at 350.  If you like the sauce you may want to double it. Serve with rice.

Week 5 -

*Roast turkey and gravy

*Garden salad
*Overnight Crepes
*Turkey lasagna

Roast Turkey

Take your Turkey Breast, wash it and pat it dry.  Rub butter all over it and place it in a roaster pan.  Put a skinned onion and 6 whole garlic cloves and an apple in the chest cavity.  Cook on 325 for 20 minutes a pound.

Gravy
Remove turkey from pan and separate drippings/broth from the grease.  Measure 1/4 cup of grease and put it into a sauce pan.  Turn to medium heat and cook until it's hot and bubbly.  Add 1/4 cup flour and stir until hot and bubbly.  Add 2 cups of reserved drippings/broth from turkey.  If you don't have enough, add milk.  Stir constantly until thickened.

Garden Salad

• romaine lettuce chopped
• red pepper diced
• carrots diced
• tomatoes diced
• celery diced
• cucumbers diced
• red onion diced
• peas
• cheddar cheese grated
• cheddar goldfish
• Homemade Hidden Valley Ranch Dressing
• 
  

Overnight Crepes

• 1 cup milk
• 1 cup flour
• 2 eggs
• 1/3 cup water
• 3 TBSP oil
• 1/2/ tsp salt
• 1 - 2 tsp sugar

Place all ingredients in a blender. Blend until smooth. Refrigerate overnight.
Heat a small, non-stick skillet over medium heat. Grease pan with cooking spray or butter and cook crepes until edges are crisp and center is set, about 45 seconds per side.

Toppings:
butter/syrup
peanut butter/syrup
stawberries/bananas/whip cream
nutella
nutella/bananas
chocolate topping

Turkey Lasagna

With your left over turkey from the previous meal, make this simple meal.

• 8 oz. lasagna pasta
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup grated Parmesan cheese
• 1 cup sour cream
• 1 onion, finely chopped
• 1 cup sliced black olives
• 1/2 tsp. garlic salt
• 3 cups cooked turkey broken up into chunks
• 2 cups cheddar cheese, grated

Cook and drain lasagna pasta according to package directions; set aside.  Combine next 8 ingredients and mix well. Stir in pieces of turkey.  Place 1/4 of the soup mixture in the bottom of a well greased 9 x 13 baking dish.  Use 1/3 of the pasta and 1/3 of the cheese for the first layer. Repeat, layering with another 1/4 of the soup mixture, 1/3 of the pasta and 1/3 of the cheese. Use 1/4 of the soup mixture and the final 1/3 of the lasagna pasta for the next layer. Then, cover with the remining 1/4 of the soup mixture.  Cover and bake for 20 minutes at 350. Uncover and add the remaining 1/3 of the cheese mixture.  Continue baking, uncovered, for 20 minutes.

Week 4 -

*Hawaiian Haystacks

*Flat Iron Steak
*Chipotle Cheddar Chicken Pasta
*Baked Potatoes

Hawaiian Haystacks

• 3 chicken breasts
• onion
• 2 cans cream of chicken soup
• 2 cans cream of chicken soup with herbs
• 1 1/2 cups sour cream

Cut onion into slices and grill it in 1 TBSP of butter in a skillet until golden brown. Place chicken breasts in a baking dish and lay the onions on top of the breasts. Cook for 40 minutes at 350. Cut the breasts with the onions still on top of them into bite size pieces. Combine the soups and sour cream in a large sauce pan. When the soup starts to bubble, add chicken and keep warm. Serve over rice with toppings.

Toppings:

• corn
• peas
• tomatoes
• green onions
• olives
• hard boiled eggs cut up
• grated cheddar cheese
• red pepper
• coconut
• cashews
• rice noodles
• raisins
• pineapple tidbits
• mandarin oranges
• celery

Flat Iron Steak

Buy a flat iron steak and grill it on the grill seasoned with McCormick's Montreal Steak Seasoning (Grill Mates).

Chipotle Cheddar Pasta

• 16 oz. bowtie pasta
• 1- 15 oz. can black beans rinsed and drained
• 1- 15 oz. can sweet corn, drained
• 1 cup crumbled feta cheese
• 1 10 oz. package pico de gallo, drained
• 1 cup chopped cilantro
• 1/2 cup diced red pepper
• 1/2 cup diced orange pepper
• 1 cup grated carrots
• 1 cup diced cucumber
• 2 ripe avocados, diced

1 lime, halved

1/2 (12 oz) bottle Brianna's Chipotle Cheddar dressing

Cook pasta according to package directions. Drain and run under cold water.

Toss together beans, corn feta and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing.

Baked Potatoes

Wash and prick potato skins. Bake on 400 for an hour or until sides are tender when you squeeze with an oven mit on. Top with butter, sour cream, cheese, and brocolli.

Week 3 -

*Pancakes, eggs/cheese, sausage

*Monterrey Chicken

*BBQ ribs

*Mac n' cheese

Pancakes

• 1 1/4 cups flour
• 3 tsps. baking powder
• 1 TBSP sugar
• 1/2 tsp. salt
• 1 egg
• 1 cup milk
• 2 TBSP vegetable oil

Mix together and bake on hot griddle.

Cinnamon Syrup

• 1 cup sugar
• 1/2 cup corn syrup
• 1/4 cup water
• 3/4 tsp. cinnamon
• 1/2 cup evaporated milk

Combine sugar, corn syrup, water and cinnamon in small sauce pan.  Bring to a boil and boil 2 minutes.
remove from stove and add evaporated milk.  Serve warm.

Eggs/Cheese

Whisk together eggs and a little milk.  Cook in a skillet.  When done, sprinkle with melted cheese, turn off burner and cover with a lid for 30 seconds.

We love sausage links.

Monterrey Chicken

• Chicken (I use chicken tenders)
• BBQ sauce
• Bacon
• Swiss cheese

Cook chicken in bbq sauce-either grill or bake at 350 for 35 minutes or so. Top with cooked bacon and swiss cheese slices. Cover on grill or bake in oven until cheese melts. I like to serve it with mustard/mayo sauce.

BBQ ribs

• 2 cups ketchup
• 1/2 cup oil
• 1/2 cup liquid smoke
• 4 dashes soy sauce
• 1 cup pace picante sauce
• 1/2 cup brown sugar
• 1 tps garlic powered
• 6-8 lbs boneless country style pork ribs

Cover ribs with half of the sauce. Bake at 275 for 6 hours, covered with foil or lid. Drain off drippings before serving. Heat up other half of sauce and serve hot over ribs. serves 6-8.

Homemade Mac n'cheese

• 1 TBSP vegetable oil
• 1 (16-oz) pkg elbow macaroni
• 4 TBSP butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar
• 1 1/2 cups half and half
• 8 oz cubed processed cheese food
• 2 eggs beaten
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt butter; stir into macaroni. In a large bowl, combine the cheeses; mix well. Preheat oven to 350. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed chese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 1 1/2 quart casserole dish. Sprinkle with remaining 1/2 cup of cheese. Bake for 35 mintues or until hot and bubbling around edges; serve.

Week 2 -

*Chicken Stir Fry
*Sloppy Joes
*Asian Pasta Salad
*Grilled Pork and garlic mashed potatoes

Chicken Stir Fry

• 2 chicken breast cut into little pieces
• broccoli
• carrots
• red pepper
• onion
• bean sprouts
• snap peas

All veggies cut into bite size pieces

Sauce
In a small saucepan, mix together and heat until bubbly.

• 2 TBSP soy sauce
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 1/4 cup orange juice

In a bowl, mix together

• 2 TBSP cornstarch
• 1/4 cup cold water

Add cornstarch mixture to soysauce mixture and stir until sauce thickens.

Stir fry chicken in a TBSP of peanut oil along with a little garlic and fresh ginger. Then add Broccoli and carrots and stir fry until tender crisp, then add red pepper, onion, bean sprouts and peas and stir fry just 1 minute more. Add sauce and stir until coated. Serve with rice.

Sloppy Joes

• 1 lb. ground beef
• 1 can campbells chicken gumbo soup
• 1 can manwich
• sharp cheddar
• hamburger buns

Brown ground beef in a large skillet. Drain grease. Add 2 cups of soup and mix together. Let simmer 15-20 minutes. Slice cheese and put on buns. Top with sloppy joe mixture.

Asian Pasta Salad

• 16 oz. penne pasta
• 2 chicken breasts cooked in Terriyaki sauce and shredded
• 1 1/2 cups red grapes cut in half
• 1/2 cup celery chopped
• 1 can madarin oranges (optional)
• 1 small can pineapple tidbits (optional)
• toasted sesame seeds
• 3/4 cup slivered almonds toasted
• cilantro chopped

Sauce:

• 1 cup mayo
• 3-4 TBSP soy sauce
• 2 tsp fresh chopped ginger

Cook pasta according to package directions. Drain and run under cold water. Set aside. Cook chicken and shred. Add chicken to pasta and toss. Add everything to pasta except almonds and cilantro and mix in sauce. Add almonds and cilantro just before serving.

Grilled Pork

6-8 boneless pork chops -- thick

Newman's Own Restaurant recipe Italian Dressing

Marinate pork in dressing all day in a ziploc bag. Grill Pork chops.

Garlic Mashed Potatoes

• 8 russet potatoes
• 1/2 warm milk
• 1/2 cup sour cream
• garlic
• butter

Peel and quarter potatoes. Boil until fork tender. Drain water and mash with potatoe masher. Add 1-2 tsp. garlic powder or 3-4 pressed garlic cloves to 4 TBSP melted butter. Add to potatoes along with milk and sour cream. Mash together.

Week 1 -

*Blackened Chicken Caesar Salad
*Pizza bagels
*Honey Lime Chicken Enchiladas
*Baked Rotini

Blackened Chicken Caesar Salad

• Romaine Lettuce
• Chef Paul Prudhomme's Magic Seasoning Blend - Meat Magic (blue label)
• 4 chicken breasts
• 4 TBSP butter
• Caesar dressing (I prefer Brianna's Caesar or Paul Newman's light CREAMY caesar, but truth be told, I always eat the good old fashioned HOMEMADE Ranch (bottled isn't acceptable!)
• Caesar salad croutons
• Fresh shredded parmesan Cheese

Cut up Romaine Lettuce. Preheat oven to 350. Melt butter in a large skillet. Pat chicken breasts dry and sprinkle one side until completely coated with Chef Paul seasoning. Lay chicken breasts seasoning side down in the butter and quickly coat other side with seasoning. Sear each side only for a minute and then place on a baking sheet. Pour remainder of butter over chicken breasts and bake for 30 minutes. Slice chicken and serve on lettuce that is tossed with parmesan cheese and croutons and dressing.

Pizza Bagels

• 6 regular bagel thins
• Mozzarella Cheese
• pepperoni
• spaghetti sauce

Cut bagel thins in half and place open face on a cookie sheet. Spread spaghetti sauce on each bagel side, top with cheese and pepperonis and cook until cheese is melted.

Honey Lime Chicken Enchiladas

• ½ cup honey
• ¼ cup lime juice
• 1 TBSP chili powder
• ½ tsp. garlic powder
• 2 chicken breasts, cooked and shredded
• 2 10-oz cans green enchilada sauce
• 1 cup half and half
• flour tortillas
• shredded Colby jack cheese

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes. (I put it in a Ziploc bag). Mix enchilada sauce with half and half. Spread roughly ¾ cup of the sauce in the bottom of a 9x13 baking dish. Take a flour tortilla and spoon a little bit of the sauce down the center of it then fill the tortilla with marinated chicken and shredded cheese. Roll up and place side-by-side in the baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 for 30 minutes. (Paul likes olives on top of it.)

Baked Rotini

• 1 lb. rotini (or ziti or penne) pasta cooked to package directions
• 1 onion chopped
• 1 lb. ground beef or Italian sausage
• 1 26 ounce jar favorite spaghetti sauce (I like Emirils Homestyle Marinara)
• 6 ounces sliced provolone cheese
• 1 ½ cups sour cream
• 1 ½ cups shredded mozzarella cheese
• 2 TBSP fresh parmesan

In a large skillet, brown onion and ground beef over medium heat. Drain off fat. Add spaghetti sauce and simmer 15 minutes. In a greased 9x13 baking dish, layer half the rotini, half the sauce, provolone cheese and sour cream. Top with remaining rotini, remaining sauce, mozzarella cheese and parmesan cheese. Bake uncovered at 350 for 30 minutes.