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 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 15 -

*Thai Chicken Panaang
*Granola

*Sweet and Sour Meatballs

*Quesadillas

Thai Chicken Panaang

• 1 can light coconut milk
• 2 TBSP soy sauce
• 2 tsp. sugar
• 1/2 tsp. kosher salt
• 1 TBSP curry powder

Combine ingredients in a small bowl and set aside.
In a skillet over medium-high heat add:

• 2 TBPS olive oil
• 1 tsp. crushed red pepper flakes (less for milder)
• grated zest of 1 lemon
• 1 TBSP minced garlic

Stir fry until fragrant, about 30 seconds. Add coconut milk mixture and bring to a boil, stirring occassionally.  Reduce heat and cook until the sauce thickens slightly, about 2 minutes.

• 4 - 5 chicken breasts, thinly sliced
• 1 red pepper, sliced
• 1/4 cup chopped fresh basil

Stir fry chicken in 1 - 2 TBSP olive oil over med-high heat until cooked through. Add red pepper and stir fry until tender-crisp. Pour sauce over chicken and peppers and add basil. Heat through and serve over jasmine rice.


Granola

• 8 cups oats
• 1 cup sesame seeds
• 1 cup sunflower seeds
• 1 cup coconut (not sugared)
• 1 cup powdered milk
• dash of salt
• 1 2/3 cups almonds
• 1 cup pumpkin seeds
• 1/2 cup flaxseeds

In blender combine:

• 1 cup brown rice syrup or honey
• 1 cup olive oil
• 1 tsp. vanilla

Mix honey mixture with oat mixture; work in. Dehydrator (with solid plastic liner) 95 degrees for 1-2 hrs. Stir. Not hard. Store in quart size ziploc bags in freezer.  It tastes best when eaten with Light Vanilla Soy Milk and fresh blueberries and strawberries. Or your favorite yogurt.

Sweet and Sour Meatballs

• 1 lb ground beef
• 1/2 cup rolled oats
• 1 egg slightly beaten
• 1/3 cup finely chopped onion
• 1/2 tsp salt
• pepper
• 1 tsp worcestershire sauce
• 1/3 cup milk

Combine all ingredients in a large bowl. Mix well (you can use your hands). Roll into balls. Place meatballs in a 9x9 in a single layer. Cover with sauce. Bake at 350 for 45 min. Half way through baking, turn meatballs or spoon sauce over them. Serve over rice.

Sauce:

• 1 cup brown sugar
• 1/2 cup vinegar
• 2 tsp mustard
• 1/2 cup preferred BBQ sauce
• 2 tsp worcestershire sauce

Quesadilla with corn salsa

• LaFlor uncooked tortillas
• shredded cheddar and monterrey cheese

Corn salsa (This is a large recipe - cut in half if you don't want so much)

• 1 12 oz bag frozen sweet white corn, defrosted and drained
• 2 medium-sized jalapeños, seeded and chopped
• 1/2 red onion, finely chopped (about 1/3 cup)
• 3/4 cup fresh cilantro, chopped
• juice of 2 limes
• 1/2 tsp salt
• 1/4 tsp pepper

Combine all ingredients in a bowl and mix, mix, mix.

Cook one side of the tortillas on a griddle or in a skillet. Flip and add cheese and spread corn salsa over tortilla. Cook until light brown on other side.

Week 14

*Tomato Soup/Big Kid Grilled Cheese 

*Garlic Lime Chicken

*Tostadas

*Cookout Hamburgers

Tomato Soup/Big Kid Grilled Cheese 

• Campbells Tomato Soup
• Chicken broth
• Prairie Grain Honey Whole Wheat Bread
• Gruyere cheese
• Vermont White cheddar
• American cheese
• Smoked Bacon

Mix the Tomato soup with as much chicken broth to reach desired consistency. Heat til bubbling. Butter one side of each piece of bread and layer on cheese and bacon.  Grill.


Garlic Lime Chicken

• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup olive oil
• 1 tsp. mustard
• 6 cloves garlic
• 3 TBSP lime juice
• 3 TBSP lemon juice
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 6 chicken breasts

Mix all ingredients in a bowl with a wire whisk. Put chicken strips into a lg. ziploc bag.  Pour marinade over chicken and seal bag.  Refrigerate for  hours. Pour chicken and marinade onto a jellyroll pan that has edges.  Sprinkle with paprika.  Broil for 15-20 minutes until chicken is done.

Tostadas

• Tostadas
• Mexican Rice (see recipe below)
• Refried Beans or refried black beans
• Shredded Cheese
• tomatoes diced
• olives
• shredded lettuce
• salsa verde
• sour cream

Warm tostadas in oven. Warm refried beans in a saucepan. Make mexican rice. Layer all ingredients on a warm tostada.

Mexican Rice

• 1 cup rice
• 1 TBSP oil
• 1/2 green pepper, diced
• 2 cups water
• 1 can (small) tomato sauce
• 1 tsp. garlic powder
• 1 tsp. Knorr Suiza chicken bouillon
• 1/2 tsp. cumin

In a shallow, large saucepan, brown rice in oil with green pepper.  When browned add tomato sauce.  Mix together. Add water and spices. Cook on high, covered for 3 minutes. Reduce heat to low and cook for 10 more minutes, still covered.  Turn off heat until done.


Cookout Hamburgers

• 2 lbs. ground beef
• potato buns
• cheese
• ketchup
• mustard
• lettuce
• pickles
• grilled red onions
• tomatoes

How I make my patties:

I buy 75/15 ground beef if I'm cooking them on the grill. It has more flavor.

I take a 1/3 cup measuring cup and fill it with ground beef. I then flip it onto a square of wax paper and flatten it with the bottom side of a small salad plate. It makes a perfect circle and you can squish it to desired thickness. I sprinkle them with all seasoning salt on the grill. Add cheese just before taking them off the grill.

I always make grilled onions by slicing a red onion and then grilling them in a skillet with a little brown sugar until they are just tender. They're awesome.