Ginger Carrot Soup

Ingredients
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Directions
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Notes: We obviously didn't bother with any garnish. It has been almost a year since we tried this, and I honestly don't remember whether I liked it or not. That probably means that it was okay but nothing special. We will have to have it again sometime and I will update the notes.

Source: Recipe, including advice on blending hot liquids, comes from the Food Network.

Chicken Chimichangas

Ingredients

2 1/2 c. cooked, shredded chicken

1-2 c. salsa (we used green)

Green onions

1 c. black beans

1 tsp. cumin

1/2 tsp. oregano

1/2 tsp. salt

Directions

Put shredded cheese and chicken mixture in tortillas. Fold up (sides first then top and bottom) and put on baking sheet, seam side down. Brush with melted butter. Top with cheese(optional). Bake 475 for 13-15 min or until golden brown. Serve with shredded lettuce, sour cream, guacamole, tomatoes, salsa, etc.

Notes: These were really tasty. Erin recommended using green salsa and so we did.

Source: Our friend, Erin.

Crock Pot Pasta E Fagioli Soup

Ingredients:

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta, cooked according to package directions

Directions:
1. Brown beef in a skillet.

2. Drain fat from beef and add to crock pot with everything except pasta.

3. Cook on low 7-8 hours or high 4-5 hours.

4. During last 30 min on high or 1 hour on low, add pasta.

Notes: This made a lot. It almost didn't fit in our crock pot. The recipe is supposed to be based on the Olive Garden Pasta E Fagioli soup, but since I've never had that, I can't really say whether or not it comes close. Our vegetables were still a bit crispy even after 7 or 8 hours and could probably have used more time.

Source: Food.com

Slow Cooker Baked Potato Soup

Ingredients:
5 pounds russet potatoes, washed but not peeled, diced into 1/2 inch cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened
1 tablespoon seasoned salt
optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:
1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.

2. Cook on high for 6 hours or low for 10 hours.

3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (You could also remove half the soup and the cream cheese to an upright blender, then re-incorporate).

4. Stir well and top with your choice of garnishes. Yields about 10-12 servings.

Notes: I really enjoyed this soup. I didn't come close to getting tired of the leftovers, even after having it 4 or 5 times.

Source: Mama Loves Food!

Tastes Like Lasagna Soup

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (Whole-wheat lasagna noodles take a little longer to cook.)

Notes: I thought this was tasty, although it didn't taste quite as much like lasagna as I expected, given the name. I would suggest breaking the noodles into bite-size pieces. Also, we used mild Italian pork sausage, instead of turkey sausage.

Source: Deen Bros

White Pizza Grilled Cheese

Ingredients:
4-6 slices fresh ciabatta bread (sandwich count depends on size of bread)
1 tablespoon olive oil
1/4 cup ricotta cheese
4 ounces finely shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 small clove garlic, minced
3/4 teaspoon Italian seasoning
Pinch of kosher salt
Pinch of fresh cracked pepper
2 thin slices provolone cheese

Directions:
Lay out the bread and lightly oil one side.
In a small bowl, add ricotta cheese, shredded mozzarella cheese, Parmesan cheese, olive oil, minced garlic, Italian seasoning, salt and pepper. Mix to combine.
Add equal amount of filling to the un-oiled side of two slices of bread. Top with other slice of bread (oiled side out) and add to a skillet that has been heated over medium heat.
Cook till one side is toasted, carefully flip and toast other side. Serve hot.

Notes: Delicious! You could probably do this with some other kind of bread, but I don't think it would be as good without the ciabatta bread. Yields 2-4 sandwiches (depends on bread size). Check out the source link for a much better looking photo - I always have a hard time getting a shot I like with sandwiches.

Source: She Knows Food and Recipes

Fish Tacos

Ingredients
1 lb. fresh or frozen skinless cod, orange roughy, or other fish fillets
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or salad dressing
1 teaspoon lime juice
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warmed according to package directions
1 recipe Mango Salsa (below)

Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.
2. Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices. Top with Mango Salsa.

Mango Salsa
Combine the following in a medium bowl:
1 1/2 cups chopped, peeled mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 jalapeno chile pepper, seeded and finely chopped
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Notes: It has been quite a while since we had this, but I remember enjoying it.

Source: Better Homes and Gardens New Cook Book, 12th Edition

Bow Ties with Sausage and Sweet Peppers

Ingredients
8 ounces dried large bow ties (about 4 cups)
12 ounces spicy Italian sausage links
2 medium red sweet peppers, cut in to 3/4-inch pieces
1/2 cup vegetable broth or beef broth
1/4 teaspoon coarsely ground black pepper
1/4 cup snipped fresh flat-leaf parsley

Directions
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.
3. Add the broth and black pepper to sausage in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

Notes: I quite enjoyed this recipe and we'll likely have it again. Tasty and pretty easy to make.

Source: Better Homes and Gardens New Cook Book, 12th Edition

Mississippi Roast

Ingredients
Chuck roast
Hidden Valley ranch dressing packet
McCormick Au Jus mix
1 stick of butter
5 pepperoncini peppers

Directions
Put the chuck roast in crock pot. Sprinkle with Hidden Valley ranch dressing. Add McCormick Au Jus mix, a stick of butter, and 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hours.

Notes: I really enjoyed the flavor of this meat, but it probably isn't for everybody. If it sounds like something you would like, then try it. We couldn't find pepperoncini peppers so we substituted a few banana peppers, which apparently are a bit sweeter and not quite as spicy. I've seen elsewhere online that it is recommended served over mashed potatoes with au jus sauce. We didn't know that when we had it.

Source: My cousin, Michelle, posted a link to this recipe on Facebook.

Lemon-Zucchini Fettuccine

Ingredients
2 large boneless, skinless chicken breasts
2 lemons, divided
1/4 cup plus 3 tablespoons olive oil, divided
2 tablespoons red wine vinegar

1 tablespoon kosher salt
2 medium zucchini
salt and pepper
5-6 cloves garlic
8 ounces fettuccine
fresh basil (about 1/2 cup)
fresh oregano (about 1/4 cup) or about 1 tablespoon dried oregano
1 cup grated Parmesan cheese

Directions

1. Prepare grill. You could also do this on the stove top in a skillet or a grill pan.

2. Place chicken in a zip-top bag with the juice of one lemon, 2 tablespoons of olive oil, and the red wine vinegar. Seal the bag and gently squish the bag to make sure the ingredients are incorporated and surrounding the chicken. Set aside for 15-30 minutes.

3. In a large pot, bring water with about 1 tablespoon of kosher salt to a boil. While waiting for the water to boil, slice the zucchini in half lengthwise. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

4. Press or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 cup olive oil and add garlic. Turn the burner to medium-low heat. It shouldn’t be popping and frying, the oil should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has. 

5. When the water is boiling, add pasta.

6. Remove chicken from the bag and salt and pepper both sides. Place the chicken and zucchini on grill. 

7. While the chicken and zucchini are grilling and pasta is boiling, chop herbs and prepare the cheese. Zest both lemons and juice the one that hasn’t been juiced. 

8. When the zucchini and chicken are done, remove them from the grill. Allow the chicken to stand for 5 minutes and then chop the zucchini and chicken. 

9. Reserve about 1/2 cup pasta water. Drain the pasta and immediately place in a big bowl. Place the chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture.

10. Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water or a little more olive oil. 

11. Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left. 

Source: Our Best Bites cook book. Original recipe is still online at Our Best Bites.

Wisconsin Cauliflower Soup

Ingredients
2 Tbsp. margarine or butter
1 medium onion, chopped
1/4 c. all purpose flour
1/2 tsp. salt
2 c. milk
1 can (13.75) chicken broth
1 1/2 c. water
1 head (2.5 lbs) cauliflower, cut into 1 inch pieces
1 tsp. Dijon mustard
6 oz. cheddar cheese, shredded
4 oz. pepper jack cheese, shredded

Directions
In a 4 quart sauce pan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth and water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender (about 10 minutes). In a blender (with center part of lid removed for heat to escape) in small batches, blend cauliflower mixture at low speed until smooth. Return cauliflower mixture to sauce pan. Heat over medium heat until hot, stirring occasionally. Remove sauce pan from heat; stir in mustard and almost all of the cheese until melted and smooth. Garnish soup with the remaining cheese and serve.

Notes: We had this a year and a half ago (that's how far behind I am on posting recipes) and I honestly don't remember it very well. Brittany says it was okay, but that she prefers our Creamy Vegetable Soup recipe to this one.

Source: Prairie 4th Ward Recipes & Remembrances Cook Book, 2nd Edition

Baked French Toast

Ingredients
1 loaf French bread, cut diagonally in 1-inch slices
6 eggs
2 cups milk
1 1/2 cups half-and-half
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups packed brown sugar
3 tablespoons light corn syrup

Directions
Coat a 9x13-inch baking dish with nonstick cooking spray. Arrange bread slices in the bottom of the pan; set aside. In a large bowl, beat together eggs, milk, half-and-half, vanilla, and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar, and corn syrup. Heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes. Serve with butter, syrup, and powdered sugar. Makes 8 to 10 servings.

Notes: Super delicious! We like to have baked French toast for breakfast on special occasions and so we've tried several variations. This one is a simpler version of the Baked Apple French Toast with Caramel Sauce recipe that we posted a long time ago.

Source: Lion House Christmas cook book.

French Onion Soup

French Onion Soup
Ingredients
3 cups sliced onions
1/4 cup butter
2 cups beef stock (or 2 cups water and 2 tablespoons beef soup base)
2 cups chicken stock (or 2 cups water and 2 tablespoons chicken soup base)
1 teaspoon salt
1/4 teaspoon pepper
1 recipe Parmesan Toast Cubes (see below)

Directions
In a medium saucepan, saute sliced onions in melted butter until golden brown. Add beef stock,  chicken stock, salt, and pepper. Simmer for 30 minutes. Ladle into bowls and top with Parmesan Toast Cubes just before serving. Makes 4 servings.

Parmesan Toast Cubes
Ingredients
1 loaf French bread
Butter, room temperature
Parmesan cheese, grated

Directions
Slice French bread into thick slices and place on a large baking sheet. Spread each slice with enough softened butter to cover each slice. Sprinkle liberally with Parmesan cheese. Place slices under broiler and toast until light brown. Remove and cut into large cubes.

Notes: Simple and very tasty! The photo in our cook book shows the toast in strips or slices, so we did not cube ours.

Source: Lion House Christmas cook book

Turkey Tetrazzini

Ingredients

2 1/2 cups diced cooked turkey breast
1 (14 1/2 ounce) can fat-free chicken broth
1 (10 1/2 ounce) can low-fat cream of mushroom soup
2 teaspoons sherry wine or 2 teaspoons cooking wine
1/2 cup shredded low-fat cheddar cheese
8 ounces canned mushroom slices, drained
1/4 cup pimento stuffed olive (optional)
12 ounces uncooked spaghetti or any type of noodle
parmesan cheese
3 tablespoons water
1 1/2 tablespoons cornstarch

Directions
Place all ingredients except spaghetti, Parmesan, water and cornstarch into crock pot; stir. Cook on low for 6-8 hours. Serve over cooked spaghetti; sprinkle with Parmesan cheese. Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.

Notes: The blog we got this from mentions this is a good way to use leftover turkey from a holiday meal, and I agree.

Source: Crock-a-doodle-do.

Baked Blueberry Oatmeal

Ingredients
3 c. quick oats
1/2 c. brown sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. applesauce
1 tsp. vanilla
2 eggs, beaten
1 c. milk
1/2 to 1 c. fresh or frozen blueberries (could substitute other berries or fruits)

Directions
Preheat oven to 350 degrees. Mix dry ingredients together in one bowl. In a separate bowl, mix together applesauce, vanilla, eggs, and milk. Stir wet ingredients into dry ingredients, then add fruit. Spread in a greased 9" x 9" baking pan. Bake at least 20 minutes. If you prefer it to be a more cake-like texture, you can bake it up to about 45 minutes. Serve as-is or with milk.

Notes: We don't have too many breakfast recipes on here, but our family loves this one so much that we figured we better post it. I have started doubling the recipe and baking it in a 9" x 13" pan so we can have leftovers for later on in the week.

Source: This recipe comes from my sister Melanie.

Quick & Easy Noodle Stir-Fry

Ingredients
1 12-oz. package linguine (whole wheat or regular)
1-2 tablespoons canola or peanut oil
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice wine vinegar
2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
1 tablespoon dark sesame oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges

Directions
1. Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.

2. Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside. 

3. While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. 

4.Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds. Serves 6-8.

Notes: It has been several months since we had this that I don't really remember too much about it. I do love stir-fried bell peppers, though, and I'm sure this was tasty.

Source: Our Best Bites

Barbecue Ribs

Ingredients

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (we've tried Sweet Baby Ray's and a cinnamon apple flavored sauce)

Directions
1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

Notes: When we first tried this, it was our first ever attempt at making ribs. We've now had it twice, the first time with Sweet Baby Ray's BBQ sauce and the second with a cinnamon apple BBQ sauce we found at a specialty store. I think it turned out really well both times and we will be having this again.

Source: Food.com

Creamy White Chicken and Artichoke Lasagna

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) Shredded Mozzarella Cheese with a touch of cream cheese, divided
1/2 cup Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
1. Heat oven to 350°F.
2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
3. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Notes: This was a tasty lasagna, but in my mind I was comparing it with the Alfredo Chicken Lasagna recipe we had not too long ago (which was awesome), and I just didn't like this one quite as much. Brittany used diced tomatoes and added spinach.

Source: ~Tasty Tidbits~

Italian Chicken

Ingredients

4 Boneless Skinless Chicken Breasts
16 Ounce Bottle of Italian Dressing
1/2 Cup of Parmesan Cheese
Italian Seasoning
4-6 Potatoes scrubbed cut in half or wedges
1/2 bag of mini carrots

Directions
Spray crock with Pam. Squirt a small amount of Italian dressing at bottom of crock pot. Place two chicken breasts in crock. Pour some of the Italian dressing on the chicken. Sprinkle half of cheese onto the chicken. Sprinkle Italian seasoning onto the chicken. Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts. Sprinkle remaining cheese on top of chicken. Pour carrots on top. Pour more of the Italian dressing on top of chicken and carrots. Sprinkle Italian seasoning onto the chicken and carrots. Place potatoes on top. Pour the remaining Italian dressing on the potatoes. Sprinkle Italian seasoning on the potatoes. Cook on low for 6-8 hours.

Notes: I thought this was tasty at first, and the chicken was really tender, but the Italian seasoning was a bit too strong to eat a lot of it. I prefer Creamy Chicken Italiano.

Source: Crock-a-doodle-do.

General Tso's Chicken with Chow Mein

Ingredients
1 Lb. chicken breasts (cut into 1" pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. "lite" soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with 3 Tbsp. water
4 green onions, sliced

Directions
Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.

Notes: I think this may have been the first time I have ever had General Tso's chicken. I enjoyed it but have no idea what it should taste like. We had ours with chow mein (see below) instead of rice.

Source: Favorite Family Recipes


Chow Mein
Ingredients
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. chopped cabbage

Directions
1. In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

2. Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

3. Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.

4. Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Source: Favorite Family Recipes

Chicken Rollatini with Spinach alla Parmigiana

Ingredients

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Directions
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Notes: Tasty. Check out the source for some much better photos. I wasn't happy with any that I took.

Source: skinnytaste.com

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

Ingredients
2 tsp extra virgin olive oil
12 large eggs
1/2 C sour cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce
16 6″ flour tortillas
cooking spray or olive oil

Dipping Sauce:
1 1/2 C sour cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Directions
1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.
2. Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.
3. Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant (slightly less than) 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.
4. While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

Notes: These were very tasty! I halved the recipe for our family, but these can easily be made ahead and stored in the freezer for later use. Check out the recipe on Our Best Bites for their make-ahead directions.

Spaghetti with Beef and Mushroom Sauce

Ingredients
1 lb. ground beef
1/2 c. chopped onion
1 10.75 oz. can cream of mushroom soup
1 10.75 oz. can condensed tomato soup
1 4 oz. can sliced mushrooms, drained (optional)
1/2 tsp. dried Italian seasoning, crushed
1/2 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. bottled hot pepper sauce (optional)
12 oz. dried spaghetti
Grated Parmesan cheese (optional)

Directions
In a large saucepan or a Dutch oven cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in remaining ingredients, except for pasta and cheese. Bring sauce to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Meanwhile, cook spaghetti according to package directions. Drain, Serve sauce over hot spaghetti. If desired, sprinkle each serving with Parmesan cheese.

Notes: This recipe comes from the Better Homes and Gardens 12th Edition cook book, and it originally ran in the 1953 edition of their cook book. Since it relies on canned soups for the base of the sauce, I don't know that we will have it too often, but it was quick, easy, and tasty.

Super Sloppy Joes

Ingredients:
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, and toasted

Directions:
Heat a large skillet over medium high heat. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted bun bottoms and cover with bun tops.

Notes: We thought these had great flavor and we will likely make them again. This is a great alternative to the Chicken Gumbo Sloppy Joes when chicken gumbo soup is not available. This recipe comes from here.

Roast Pork Loin Crusted with Maple and Mustard

Ingredients

Roast Pork Loin Crusted with Maple and Mustard

3 pounds boneless pork loin
4 tablespoons Dijon mustard
5 tablespoons maple syrup
2 tablespoons fresh sage (minced)
2 tablespoons Panko bread crumbs
Salt and pepper as needed

Apple Dried Fruit Chutney
3 tart, fresh apples (chopped)
2 tablespoons dried apricots (chopped)
2 tablespoons Craisins or dried cherries
2 tablespoons dried figs (chopped)
1 tablespoon butter
1/4 cup red onions (diced)
1 tablespoon orange zest
2 tablespoons walnuts (chopped)
3 tablespoons honey
2 tablespoons brown sugar
4 tablespoons cider vinegar
2 teaspoons ginger
1 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
2 teaspoons kosher salt

Directions
1. Pan sear pork loin in pan on medium-high heat, browning all sides of the pork loin.
2. Mix maple syrup, mustard, sage, and Panko bread crumbs together mixing until incorporated. Crust the top of the pork loin fat-side up with the mustard honey crust.
3. Place pork loin into a 300 degree oven and cook until the internal temperature of the roast is 145 degrees. Remove from oven and allow to rest for 30 minutes at room temperature before cutting.
4. For the chutney, add the butter into a sauce pan with red onions and cook on medium high heat until the onions start to caramelize. Add diced apples, dried fruits, spices, honey, and vinegar and bring to a simmer. Allow to simmer for about 20 minutes or until the sauce has started to thicken.

Notes: I really liked the flavor of the pork, but found the chutney to be too strong for my tastes.  A small amount of chutney went a long way. Makes 8 servings.

Source: BYU Magazine

Alfredo Chicken Lasagna

Ingredients
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions
1. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.

2. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.

3. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.

4. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.

Notes: We really liked this recipe. It needs to at least be doubled to make a reasonable amount.

Source: Taste of Home

Chicken and Waffles

For the Chicken
Ingredients
Chicken breast tenderloin strips
Milk
1/2 tsp. salt
1 Tbsp. Season All (seasoned salt)
3/4 tsp pepper
1 c. flour
2 tsp. paprika

Directions
1. Place chicken in a bowl of milk and let it sit for about 20-30 minutes.
2. In a gallon Ziploc bag or large bowl, mix salt, Season All, pepper, flour, and paprika. Set aside.
3. Preheat oven to 400 degrees. Cut 1/2 stick butter into a few pieces and place in a 9x13 pan. Melt butter in preheated oven. Spread the melted butter around the bottom of the pan. If needed, lightly spray the pan with non-stick cooking spray to make sure that there are no dry spots.
4. Shake excess milk off of chicken and place in Ziploc or bowl. Coat each piece of chicken completely with the seasoning mix. Place in pan.
5. Bake for 20 minutes. Turn the chicken over and bake for another 20 minutes, or until chicken is cooked through. Prepare gravy, syrup, and waffle batter while chicken is baking.

For the Gravy
Ingredients
1 Tbsp. butter
1 Tbsp. flour
1 c. milk
Salt and pepper to taste

Directions
1. In a heavy saucepan, melt butter. Add flour and stir with a wooden spoon until a ball forms.
2. Add milk all at once and stir with a wire whisk. Continue to stir until sauce comes to a boil. reduce heat and simmer for about 2 minutes more. Add plenty of black pepper and salt to taste. Do not over boil or allow milk to burn. Remove from heat and place a lid on the pan to keep the gravy warm.

For the Syrup
Ingredients
1/2 c. water
1 c. sugar
1/4-1/2 tsp. maple flavored extract

Directions
In a small saucepan, bring water to boiling. Add sugar. Continue to cook until sugar is dissolved, stirring constantly. Once the syrup is clear, remove from heat. Add maple flavoring. Remove from heat and set aside.

For the Waffles
Ingredients
1 3/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
2 beaten egg yolks
1 3/4 c. milk
1/2 c. canola/vegetable oil
2 stiffly beaten egg whites

Directions
1. Sift together dry ingredients and set aside.
2. Combine egg yolks, milk, and oil with wire whisk.
3. Make a well in the dry ingredients. Stir wet ingredients into dry ingredients just until moistened. There will be a few lumps in the batter.
4. Fold in egg whites, leaving a few fluffs. Cook waffles according to waffle maker's directions. Make sure to cook these right before the chicken is done so they are still warm when you are ready to serve.

Assembly Directions
For each serving, place a piece of chicken on top of a waffle. Top with syrup and milk gravy. Enjoy!

Notes: We saw the idea of chicken and waffles on a Food Network show a few years ago and finally decided to try it ourselves. It was a bit of work, but it was worth it. You can certainly make this easier by using a waffle mix and store-bought syrup and gravy mix, but I tend to make these things from scratch. There are several other versions which include topping with just gravy or just syrup. We liked the combination of the sweet and savory, the crispy chicken with the softer waffles. Very tasty! We will be making this again. Source: The chicken recipe came from Our Life Uncommon. The remaining recipes are my own.

Thai Peanut Noodles

Ingredients
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Directions
1. Cook noodles in salted water.
2. In a medium saucepan combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic and cook over medium-low heat. Whisk until smooth and remove pan from heat.
3. When noodles are done, drain and toss with sauce. Divide into individual servings and sprinkle with green onions, cilantro, and chopped peanuts. Before eating, squeeze juice of 2 lime quarters over each serving and stir to combine.

*If desired, add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first to make slicing easier) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Notes: Similar taste to Thai Peanut Chicken, perhaps a little spicier. We couldn't find the Sriracha chili sauce, so we used a different kind. I enjoyed the added texture of the chopped peanuts. Very tasty. Source: Our Best Bites.

Crockpot Lasagna

Ingredients
1 lb. ground beef
1 clove garlic, minced
1 onion, chopped
1 16 oz. can tomato sauce
1 6 oz. can tomato paste
1/2 c. water
1 Tbsp. oregano
salt to taste
1 4 oz. can mushrooms, drained
2 c. mozzarella cheese
12 oz. cottage cheese
1/2 c. Parmesan cheese
Lasagna noodles, uncooked

Directions
1. Brown ground been, garlic, and onions. Drain.
2. Combine tomato sauce, tomato paste, oregano, salt, and mushrooms with beef.
3. In a separate bowl, combine cheeses.
4. Layer sauce, then noodles, then cheese three times and end with a fourth layer of sauce.
5. Cook in crock pot on low for 5 hours.

Notes: Simple and easy way to make lasagna. Source: GOODEnessGracious.com.

Summer Vegetable Tian

Ingredients
1 Tbsp. olive oil
1 medium yellow onion, finely diced
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
salt and pepper, to taste
1 c. shredded Italian cheese

Directions
1. Heat olive oil in a skillet. Add onion and garlic and saute for about 5 minutes, or until onion is softened and translucent.
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic on the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternately pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake at 400 degrees for 30 minutes. Remove foil, top with cheese, and bake for another 15-20 minutes or until the cheese is golden brown.

Notes: The vegetables I used were large, so I couldn't squeeze them all into an 8x8. I didn't want to waste any veggies, so I baked it in a 9x13 pan. It is best to make sure your vegetables are very thinly sliced so they get nice and tender while baking. Be sure to add plenty of pepper and salt. The vegetables themselves can be a little bland, but with the seasonings and cheese, this is really tasty. Source: I got the recipe from Budget Bytes.