Week 25

*Teriyaki Bowls
*Wingers Sticky Finger Salads
*Frito Stack-ups
*Broccoli Cheddar Soup in Bread Bowls

Teriyaki Bowls

• 3-4 chicken breasts (can substitute steak)
• 1 cup cut up broccoli
• 1/2 cup carrots sliced in pennies
• 1/2 onion chopped
• 2 cups rice cooked

Sauce for chicken

• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic
• 1/2 tsp fresh ginger
• 1/4 tsp pepper

Place 3-4 chicken breasts in a crockpot. Combine sauce ingredients and pour over chicken. Cook for 3 hours on high. Shred chicken and leave in sauce.

Steam broccoli, carrots and onion in a pan.

Cook 2 cups rice.

Make another batch of sauce in a pan on the stovetop and add 1 TBPS corn starch. Cook just until boiling.

Put 1/2 cup rice in bowl, add veggies, chicken and drizzle sauce over top. Add rice noodles or sesame seeds.

Wingers Sticky Finger Salads

• 3-4 chicken breasts cut into thick strips
• 1/2 cup flour
• 3 eggs + 2 TBSP water
• 1 cup panko bread crumbs

If they are available to you (Costco), you can buy uncooked panko covered chicken pieces that work very well and save you lots of time. 

Sauce

• 1 1/2 cups brown sugar
• 1/3 cup Franks hot sauce (Buffalo wings flavor)
• 1/2 tsp garlic powder
• 2 TBSP water

Preheat oven to 425 and grease a baking sheet with cooking spray. 

Add chicken strips and flour to a large ziplock bag. Seal and toss to coat chicken in flour.

Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour coated chicken strips into egg mixture, then toss in panko crumbs to coat.

Place coated chicken pieces on greased baking sheet. Bake 15-20 minutes until chicken is browned and cooked through.

While chicken is cooking, prepare the sauce in a medium sauce pan and stir over med-high heat until melted and mixture comes to a boil. Remove from heat. Dip cooked chicken pieces in sauce.

Salad

Romaine lettuce cup up
Shredded cheddar and monterrey jack cheese
Dried cranberries
Cherry tomatoes
Homemade Ranch Dressing from Hidden valley ranch packet
Sticky Fingers

Frito Stack-ups

• Fritos
• Favorite canned chili
• Shredded cheddar cheese
• Romaine lettuce cut up
• Olives
• Homemade Ranch Dressing from Hidden Valley ranch packet

Heat chili in a pan. Put fritos in a bowl and then top with remaining ingredients.


Broccoli Cheddar Soup

• 1 Tbsp butter, melted
• 1/2 med onion chopped
• 1/4 cup melted butter
• 1/2 cup flour
• 2 cups half and half
• 2 cups chicken stock
• 2 cups fresh broccoli cut up
• 1 cup carrots, julienned
• salt and pepper to taste]
• 1/4 tsp nutmeg
• 2 cups grated sharp cheddar

Saute onion in butter. set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 min. Stir constantly and slowly add the half an half. Add the chicken stock whisking all the time. Simmer for 15 min. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 15 min. Add salt and pepper. The soup should be thickened by now. Pour by batches into blender and puree until desired texture. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. 

Bread Bowls

• 2 TBSP yeast
• 1/2 cup warm water
• 1 TBSP sugar
• 2 cups hot water
• 2 TBSP sugar
• 1 TBSP kosher salt
• 5 TBSP oil or melted butter
• 6 cups flour

Put warm water in a bowl and dissolve 1 Tbsp sugar in it by stirring. Pour yeast on top of water and mix around just enough to wet yeast. Let sit until yeast is dissolved and expanding. 

In a mixer with the bread hook, combine hot water, 2 Tbsp sugar, salt, oil and 3 cups flour. Mix well, but do NOT knead. Then turn off the mixer and let sit for 10 minutes, then turn it on again and mix for 10-15 seconds. Repeat that 5 times. Turn dough out onto floured surface. Divide dough into 8 pieces or fewer if you'd like bigger bowls. Take the dough and make into a ball by pulling the dough to the underside to make it smooth on top. Place ball onto a greased baking sheet. Let rise for 30 min. Brush tops with melted butter for a crispy crust or beaten egg white for a shiny crust. Bake at 350 for 20 min or until tops are golden brown. Let them cool for 10 min. Cut out a small cone shape out of the middle and pour soup into bowl. 

*This is a great recipe for french bread loaves. Divide dough into 2 pieces and roll out into rectangles and then roll up like a jelly roll.  Everything else do the same.

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 22

*Chicken Wild Rice Soup
*Creme Brulee French Toast
*Crock Pot Coca Cola Pork Barbeque
*Caribbean Salad

Chicken Wild Rice Soup

• 4 cans chicken broth
• 2 cups water
• 1 box Uncle Ben's wild rice original
• 1 onion chopped
• 1 cup carrots chopped
• 1/2 cup butter
• 3/4 cup flour
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 2 cups half and half
• 1 1/2 cup chicken cooked and diced ( I use a  rotisserie chicken) 
• 8 slices bacon, cooked and chopped

Combine chicken broth, water, and rice, reserving the seasoning packet aside.  Boil for 25 minutes. During last 5 minutes, add carrots.  In a small skillet, melt a tablespoon of butter and sautee the onions until slightly browned. In a separate pan, melt butter and then add flour, salt and pepper and seasoning packet. Stir until smooth.  Then add the half and half and heat until thickened. Add this mixture to the rice mixture. Add the onions, chicken and bacon and heat through.  Add milk if too thick.

Creme Brulee French Toast

• 1/2 cup butter
• 1 cup brown sugar
• 2 TBSP light corn syrup
• 1 loaf Texas Toast or Texas French Bread
• 5 eggs
• 1 1/2 cup half and half
• 1 tsp. vanilla
• 1 tsp. salt

Melt the butter, brown sugar and corn syrup over medium heat until smooth, just until sugar is melted. Don't cook. Pour into an 11x17x1 cookie sheet. Cut each slice of Texas toast into thirds so you have 1"x3" strips. Arrange the bread strips in a single layer on top of the sugar mixture.

Mix the eggs, half and half, vanilla and salt; pour over the Texas toast. Refrigerate for at least 7 hours. Bake at 350 for 35-45 minutes until lightly browned.  When removed from the oven, immediately flip each piece over onto a serving platter or you can't get it out of the pan.  Serve with syrup.

Crock Pot Coca Cola Pork Barbeque

• 3 - 4 lb. Pork Roast, Boston Butt or Shoulder
• 6 oz. Coca Cola at room temperature
• Black Pepper, chili powder, garlic powder, brown sugar, salt, Wochestershire sauce, and liquid smoke 
• Granny's BBQ Sauce

Trim the excess fat from the roast. Season the bottom moderately with the seasonings. Place the roast in the crock pot and pour the Coca Cola in.  Season the top moderately and put the lid on. Turn it on low and cook for 12 hours.

Turn the crock pot off.  Carefully remove the roast to a large bowl or platter.  It will be very hot and falling apart. Dispose of the cooking liquid. After the crock pot cools a bit, wash it, dry it and return it to its base. After the meat has cooled enough that it can be handled, remove the fat and connective tissue and break the meat into medium pieces. Return the meat to the crock pot. Add the barbeque sauce and stir thoroughly. The objective is to moisten and flavor the meat, not to overwhelm it. Replace the lid. Turn the crock pot on low and cook for 4 more hours.

Serve the meat either as a main course or as an open face sandwich.

Granny's BBQ Sauce

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 TBSP pepper
• 1/2 - 1 tsp. cayenne pepper
• 1/2 tsp salt
• juice of a lemon

Mix thoroughly and simmer for 15 minutes.

Caribbean Salad

• 1 large bunch Romaine lettuce
• 2 - 3 chicken breasts grilled
• 8 oz. can mandarin oranges, drained
• 1 red bell pepper, diced or sliced
• 4 - 5 green onions chopped
• 1/3 cup chopped fresh cilantro
• 6 - 8 TBSP dried cranberries
• black or regular sesame seeds

Dressing

• 1/4 cup fresh squeezed orange juice
• 3 TBSP white wine vinegar
• 1 1/2 tsp. dry mustard
• 2 TBSP sugar
• 1/4 tsp. sesame oil
• 1/4 tsp. kosher salt
• 3/4 cup canola oil

To prepare dressing, combine everything except canola oil in blender. Blend until sugar is dissolved.  With the blender running on low, remove the stopper from the lid and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.

To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro and cranberries.  Drizzle with dressing and sprinkle with sesame seeds.

Week 20

*Breakfast Casserole
*Chicken/Corn/Tomato Soup
*Chopped Chinese Salad
*Tri Tip

Breakfast Casserole

• 10 slices of white bread cubed
• 1 lb. Jimmy Dean Regular ground sausage browned
• 2 cups grated cheddar cheese
• 1 1/4 cup milk
• 4 eggs
• 1/2 tsp. ground dry mustard
• salt and pepper to taste
• 1 can cream of mushroom soup
• 1/2 cup milk

In a greased 9x13 pan, arrange the cubes of white bread on the bottom.  Sprinkle the cheese on top of the bread cubes. Brown the sausage and drain. Sprinkle the sausage on top of the cheese. In a mixing bowl, combine the eggs, milk, salt and pepper and dry mustard. Pour over the bread cubes.  Cover and refridgerate overnight or 8 hours. In the morning, combine the soup and 1/2 cup milk and gently spread it over the sausage layer.  Bake at 300 for 1 1/2 hours.


Chicken/Corn/Tomato Soup

• 2 - 30 oz. cans of crushed tomatoes
• 1 - 14 oz. can chicken broth
• 2 can white shoepeg corn
• 2 cloves garlic minced
• 2 chicken breasts cooked and shredded
• 1/2 tsp red pepper flakes
• 1/2 cup chopped fresh cilantro

In a large soup pan, combine crushed tomatoes, chicken broth, and corn.  Heat to boiling and then cover and simmer for 30 minutes.  In the meantime, in a small skillet, heat 1 TBSP butter and cook the garlic for 15 seconds then add cut up raw chicken breasts.  Stir fry until chicken is cooked through then add red pepper flakes.  Cook for 1 more minute.  Shred chicken into smaller bite sizes and then put back in skillet to coat with butter, garlic and red pepper flakes.  Pour all of it into the soup.  Add chopped cilantro and heat for 5 more minutes. Top each serving with grated cheddar cheese, sour cream and FRITOS!!!!!


Chopped Chinese Salad

• 1 head cabbage, chopped
• 2 chicken breasts cooked and cubed
• 2 packages chicken flavor ramen
• 1 red bell pepper, chopped
• 4 - 5 green onions, chopped
• 1 cup slivered almonds, toasted
• 2 TBSP toasted sesame seeds

Chop cabbage.  Toast almonds. Chop red bell pepper into little pieces. Chop green onions. Cut up chicken into little pieces and sautee in teriyaki sauce in skillet with a little oil. Put aside ramen noodle spice packets. Break up ramen noodles into tiny pieces. Combine all and toss with dressing.

Dressing:

• 3/4 cup vegetable oil
• 4 tsp. sugar
• 1/2 cup cider vinegar
• 1 TBSP soy sauce
• 1 packet of ramen noodle spice
• salt and pepper to taste

Tri Tip

• 2 1/2 pounds tri-tip beef steaks
• 1 large onion
• 1/4 cup olive oil
• 1/4 cup A-1 steak sauce
• 1 cup teriyaki sauce (kikkoman)
• 3 TBSP chopped garlic
• 1 tsp. crushed red pepper flakes
• 1 tsp. hot sauce
• 1 can sprite
• 1 TBSP butter
• 1 8 oz. package mushrooms sliced

Stir together oil, steak sauce, teriyaki sauce, garlic, pepper flakes, hot sauce and sprite. Pour marinade into a large Ziploc bag, then add steaks and onion. Marinade overnight.

Remove steaks from marinade and grill for 5 - 10 minutes each side.  Meanwhile, strain onions from marinade.  Melt butter in a large skillet over medium-high heat.  Add strained onions and mushrooms, cooking until mushrooms have softened.  Serve sauteed mushrooms and onions with grilled steaks.

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 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 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 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.